Xichang Rice Rolls

Xichang Rice Rolls

　　Xichang rice rolls are made from rice and shaped into rolls. They are wrapped with scallions, monosodium glutamate, sesame oil, chili oil, diced mustard greens, pickled vegetables, peanuts, shredded kelp, and fried wheat gluten, primarily offering a sour and spicy flavor. Xichang rice rolls can also be served cold and mixed, making them one of the famous local snacks in Xichang.

　　How to make Xichang rice rolls: Nr4

　　1. Use high-quality rice (ordinary rice lacks the necessary toughness), soak it overnight, then grind it into a paste using a stone mill for later use; Nr4

　　2. Then, evenly pour about 80 grams of the rice paste onto a steaming tray (placed over a boiling pot) and cover it tightly; Nr4

　　3. Once steam begins to rise, remove the tray, sprinkle the toppings (usually consisting of wood ear mushrooms, minced meat, shrimp, etc.) evenly over the rice noodles, then roll them up tightly using a thin bamboo stick. Nr4

　　Note: Xichang rice rolls are also known as Moon City rice rolls. “Moon City” is an old nickname for Xichang City in Liangshan Yi Autonomous Prefecture, Sichuan Province—not coined after the launch of the Chang’e-1 lunar probe. This alias has a long history. Nr4