Glutinous Gold

Glutinous Gold

　　Glutinous Gold

　　A traditional Qiang ethnic food, popular in areas such as Wenchuan, Maoxian, and Li County. It is made by steaming yellow corn as the main ingredient mixed with a small amount of white rice, hence the name. When rice is the main ingredient and corn the secondary, it is called "Silver Wrapped in Gold."

　　"Glutinous Gold" is a dish made by steaming cornmeal mixed with rice. The golden cornmeal wraps around the white rice, hence the name "Glutinous Gold." It is a culinary heritage of the Di-Qiang ethnic groups.

　　"Maize," also known as corn, cornmeal, or grain corn, and sometimes called "pearl rice" or "Zea mays." It's called "maize" perhaps because its fruit is wrapped in many layers of modified leaves, commonly referred to as husks, which protect it very well. Names like "corn," "pearl rice," etc., likely come from its seeds typically being golden in color, resembling individual pearls — a term of endearment. "Zea mays" may be its scientific name. Just as it has many names, there are also various foods made from it. And just as some of its names are pleasant-sounding, some of its foods also possess their own unique charm.

　　Corn mush is a type of cornmeal porridge often eaten by rural poor. First, the corn kernels are ground to a broken-yet-intact state, called corn grits, which are then used to make the mush. There are two sizes of corn grits: the smaller ones can be used for both corn mush and thin porridge; the larger ones can be used for porridge and occasionally even dry rice, somewhat similar to rice or millet congee, though not as tasty. But once in a while, it’s still sweet and palatable. Many coarse grains have this quality — eating them daily might spoil your appetite, but having them once in a while turns them into a delicacy. Corn grits porridge is especially delicious. However, corn mush isn’t so highly regarded — perhaps because it’s eaten too often, over three hundred meals a year, one could easily grow tired of it. It’s sticky and can be eaten with chopsticks without issue. The usual way to eat it is with some pickled vegetables, starting from one corner of the bowl and eating bit by bit like a silkworm, finishing the whole bowl clean. A slightly more refined version includes adding some potatoes, sweet potatoes, or cabbage leaves to the mush, making it much tastier; and if you add noodles — either wheat or mixed-grain — to the mush, it’s practically like celebrating a minor festival.

　　Corn polenta and its derivative — "gudu" — represent a more refined preparation of corn-based meals. When made well, polenta can be stir-fried and served, offering a uniquely flavorful taste.