Xingyi Erkuai Baba

Xingyi Erkuai Baba

Xingyi Erkuai Baba is a protected geographical indication product.

　　Xingyi Erkuai Baba: Anyone who enjoys hot pot has probably heard of Erkuai Baba. This is a distinctive glutinous rice food product from Xingyi. Since ancient times, local farmers have selected the finest glutinous and non-glutinous rice each year, washing and soaking them before steaming. The rice is then pounded into a paste and kneaded while still warm into rectangular, oval, or flat round shapes. Once cooled, it becomes Erkuai Baba. The unique combination of the two types of rice results in a refreshing yet chewy texture, and when sliced, the pieces are glossy and smooth. Originally considered a simple snack, Erkuai Baba has now been elevated into a signature dish thanks to the trend of returning to simplicity—especially when stir-fried with ham, offering a fragrant yet not greasy taste and an appealing presentation. The local specialty, Mao Dao rice (also known as fragrant rice), is washed, soaked, and steamed in two stages until fully cooked. It is then pounded in a stone mortar until no grains remain and finally kneaded into shape. After cooling, vegetable oil is applied to prevent cracking, and once hardened, it is stored in clean water until ready for use. Slightly pale green in color, it is soft yet firm, rich in elasticity, does not crack or dissolve, doesn’t make the soup murky when cooked, and boasts a fragrant aroma. It can be stored in water for extended periods. It can be pan-fried, stir-fried with meat, baked, or deep-fried, and made into sweet oil noodle strips. When cut into strips, dried, and fried in vegetable oil until crispy, it becomes especially delicious and crunchy.

　　The protected geographical indication area for Xingyi Erkuai Baba covers the entire administrative region of the Qiannan Buyei and Miao Autonomous Prefecture in southwestern Guizhou Province.