Anlong E-Kuai Ba

Anlong E-Kuai Ba

　　This is a traditional food in the county, made from locally produced japonica rice through soaking, initial steaming, cooling and spraying with water, and then double-steaming. It resembles the New Year cakes of southern China but is slightly larger. Anlong E-Kuai Ba is white in color, rich in fat, soft and palatable, with a fragrant and refreshing taste when cooked with sugar or sweet wine; when stir-fried with shredded pork, sausages, or shredded fish and dried beef, it delivers a pure and delicious flavor. (Anlong County)

　　　Anlong E-Kuai Ba comes from the Buyi and Miao regions of southwestern Qiannan. It uses locally grown premium “Old Red Fragrant” late-season rice, which has a special grain quality—naturally fragrant, with a longer growth cycle of about 180 days. It matures during the crisp autumn season, which helps accumulate nutrients. As a result, its grain quality is excellent, featuring tightly structured grains, low belly whiteness, high transparency, and a glossy appearance. The cooked rice has a fine texture, moderate stickiness, and is soft and delicious. It is also rich in protein, fat, vitamins, minerals, and other nutrients, though its yield is low, making it the king among local rices. This product is refined using traditional methods passed down through generations along with modern tools, and contains no artificial coloring or preservatives. It is convenient to eat and can be prepared by stir-frying, boiling, pan-frying, or roasting. Once boiled, it becomes soft and tender, smooth and refreshing, with an enticing aroma and uniquely distinctive flavors.

　　Anlong enjoys the reputation of being the “Land of High-Quality Rice.” This title is attributed not only to the high rice yield in the region but also to the unique fragrance that distinguishes its rice from that of other areas. The industrious and ingenious people of Anlong have created a dazzling array of dishes using their local rice, among which E-Kuai Ba stands out as one of the most renowned specialty foods.

　　“E-Kuai Ba” is made from a special variety of late-season rice native to Anlong, crafted through careful processing. It has a long history in the area, and making E-Kuai Ba during festivals and holidays has become a traditional custom for the local people. While some time-consuming and labor-intensive steps have been replaced by machines, the rest of the process remains true to tradition. The locally produced premium rice is soaked, rinsed, steamed, and then processed by machine, resulting in steaming hot E-Kuai Ba with an inviting fragrance.

　　Today, E-Kuai Ba has become a signature gourmet product of Anlong, with the product being sold both within and beyond the province, and enjoying great popularity among consumers.