Potato Rice

Last updated 2026-11-12 — The highlands produce an abundance of corn and beans, so besides rice, the Tujia people commonly eat cornmeal rice, as well as bean rice—mixing green beans or peas into the rice, either steamed or boiled. “Yangyu” means potato. The potatoes are peeled and washed, then boiled in a pot until not fully cooked. They are then taken out, mixed with cooking oil, and pan-fried in the pot, turned repeatedly until the surface turns golden brown. Salt, minced garlic, and chili powder are added, mixed evenly, and the dish is ready to eat. Though the slightly oily potatoes don’t feel greasy in the mouth, the aroma of the potatoes blends perfectly with the seasonings, resulting in a soft and sweet taste. “Yangyu Rice” is made by slicing washed potatoes, stir-frying them in oil with salt until fragrant, then topping them with semi-cooked rice. The right amount of water is added, and the mixture is dried over a strong firewood flame before simmering until aromatic. Some versions also include a small amount of sour mixed meat on top for an even richer flavor.