Hehe Rice

Hehe Rice

　　Hehe Rice is a widely popular home-cooked dish in Lingshi and one of the region's more distinctive local foods. There are two main types: Boiled Dumpling Hehe Rice and Noodle-Flag Hehe Rice, but they are largely similar in nature and share nearly identical cooking methods. Boiled Dumpling Hehe Rice involves making small cornmeal patties and boiling them in the pot. Once cooked, they are eaten with dips such as fried scallions and other seasonings. Noodle-Flag Hehe Rice, on the other hand, uses dough made from wheat flour wrapped around sorghum flour (or just wheat flour mixed with other grains) to make noodles, “geedou” (dumpling-like shapes), or “cajia” (scraped noodles), which are then boiled and mixed in. The specific method involves first boiling an appropriate amount of millet, soybeans, pumpkin, potatoes, sweet potatoes, carrots, white radishes, and yam beans in water until the mixture reaches a porridge-like consistency and is mostly cooked. Then the boiled dumplings or noodle-flags are added, along with some cabbage, greens, Chinese chives, scallions, cilantro, minced ginger, salt, and the like—thus completing the Hehe Rice. In Lingshi’s version of Hehe Rice, a single pot contains grains, noodles, and vegetables all together, offering a unique flavor with a colorful mix of reds, whites, and greens that sets it apart. Not only is it delicious and suitable for all ages, but it also contains higher levels of protein, vitamins, and various essential trace elements than other foods, making it one of the best meals for boosting physical health, preventing illness, and improving overall well-being.