Xindu White Rice Crisp

Xindu White Rice Crisp

　　Xindu White Rice Crisp is a traditional food from Xindu District, Chengdu City, Sichuan Province. It originated during the Qianlong era as a product sold by street vendors, and was later refined by the owner of the "Migen Hall" store in Xindu District. The finished product is sweet and delicious, fine and crumbly, and rich in nutrients.

　　White Rice Crisp is a traditional food from Xindu, Sichuan. It is said to have originated about two hundred years ago during the mid-Qing Dynasty. Originally made by street vendors, it was known for being sweet, delicious, fine and crumbly, and nutritionally rich, gradually gaining fame. Legend has it that a scholar on his way to the capital to seek recognition (another version says it was the Qing Dynasty Qianlong-era general Yue Zhongqi) passed through Xindu, tried it out of admiration, and praised it highly. He then took some to the capital as a local gift to share with officials and nobles, thus spreading its fame far and wide. Later, it was continuously improved, and by the Republican era, it had become one of the main products of local confectionery workshops, with the “Yongheju” brand being the finest. vAD

　　Xindu White Rice Crisp Ingredient Formula (for 50 kg of product): vAD

　　Glutinous rice flour 4.75 kg, cooked strong flour 12.75 kg, white sugar 16.4 kg, extracted sugar 9.25 kg, peach kernels 1.75 kg, first-grade ice slag 1.8 kg, orange cakes 1.5 kg, honeyed rose 1.8 kg vAD

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　　Xindu White Rice Crisp Production Method: vAD

　　1. Making extracted sugar: Mix 50 kg of white sugar, 2 kg of maltose, and 7.5 kg of water in proportion, and boil. After the sugar water boils, add 1 kg of melted lard, cook until it reaches 120°C, and when drops of the sugar solution solidify in water, remove from heat. Stir and fry in the pot to make extracted sugar. vAD

　　2. Making cooked flour: Steam the flour in a steamer (20 kg of flour needs 20 minutes of steaming), remove from heat, cool for one day, and then grind using a crusher to make cooked flour. vAD

　　3. Making cake flour: Rinse glutinous rice with 50–60°C warm water for 4–5 minutes, scoop it out and spread it on a winnowing basket to drain the moisture. The next morning, stir-fry it over high heat with river sand (river sand prepared with cooking oil) until it puffs up but not browned. Then grind it into powder to make cake flour (also called “male flour”), then spread it on a winnowing basket to air dry for 2–3 days until the powder can be pressed into a lump by hand without making any noise. vAD

　　4. Making the filling: Finely chop the peach kernels and orange kernels, add ice slag, white sugar, honeyed rose, a small amount of rose kernels, and cooked flour, then mix evenly. vAD

　　5. Molding: Fill the patterned mold with 2/3 cake flour as the bottom crust, then add the filling, followed by another 1/3 layer of cake flour. Flatten and press firmly, then invert to release the molded crisp. vAD

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　　Xindu White Rice Crisp Quality Standards: vAD

　　Shape: Round, with no broken edges or missing corners. vAD

　　Color: White surface, light red filling. vAD

　　Texture: Soft and moist, not crumbly, no filling leakage, no powder particles, no impurities. vAD

　　Taste: Purely sweet, with the unique flavor of the filling variety. vAD