Yangchang Tea Snacks

Yangchang Tea Snacks

　　Yangchang Tea Snacks

　　Qianxi tea snacks were once imperial delicacies of the Qing court. They were secretly passed down by Zhang, a Buddhist nun descended from late Qing imperial confectionery chefs, to her female disciple Zhang Erheshang in Yangchang Township, Qianxi, and later spread among the local people. The preparation mainly uses premium glutinous rice as the ingredient, which is soaked in water for 40 days, with the water changed every three days. After drying, it is ground into powder, mixed with water to form blocks, and boiled until it develops a honeycomb texture, then taken out and stirred in a stone mortar until it bubbles. Wild small red bean root powder is added in proportion and mixed evenly. It is then spread on a cutting board to dry before being cut into various patterned designs, threaded and hung up to dry. After soaking in blended oil for several minutes, it is placed in a fan-shaped spoon and poured over with hot oil until it puffs up and sets. It is then ready to eat. This snack is crispy, sweet, and delicious, making it an excellent gift for visiting relatives and friends, as well as a delightful dish at banquets.

　　Yangchang tea snacks are a specialty food from Qianxi County, Bijie City, Guizhou Province. Known for their excellent color, aroma, and taste, these snacks are crispy, sweet, and aid digestion while also helping to sober up. As such, they are a popular accompaniment to alcoholic beverages.

　　The production method of Yangchang tea snacks is meticulous. Premium glutinous rice is soaked at low temperature for about 45 days (with the water changed every 3–5 days), then drained and pounded into flour using a pestle. After sieving, the flour is mixed with water and shaped into round, thin rice cakes. These are boiled in boiling water until they develop a honeycomb structure, then taken out and stirred in a pestle until bubbles form. Prepared wild small red bean roots and other plants, peeled and finely mashed, are added and stirred together until bubbles reappear and the mixture can hold a film on the stirring stick. It is then taken out, cut into various sizes, and spread out to dry on wooden boards dusted with dry flour. After 5 or 6 days, when semi-dried, the dough pieces are cut into various shapes, such as fish, rabbits, birds, butterflies, or strips that are woven into pom-poms or flower shapes. They are then further dried to completion.

　　The name “tea snack” originated in the Song Dynasty, generally referring to pastries served with tea. During the Qing Qianlong era, it was introduced into the imperial court as a tribute food. Its introduction into Qianxi also has a history of over a hundred years. Legend has it that the tea snack was brought into the region during the late Qing Dynasty by Yang Dama, a Sichuan woman (alternatively said to be a Buddhist nun surnamed Zhang), a descendant of those who made “imperial confections.” Her ancestors had been imperial confectionery chefs, specializing in making tea snacks in the palace. After retiring, they defied the imperial ban by passing the tea snack recipe to the public, resulting in their family being persecuted. Yang Dama escaped and begged her way to Qianxi, Guizhou, where she became a nun in the remote Yangchang Township, residing in the Wenchang Pavilion. Decades passed, and after the Qing government was overthrown, the then elderly Yang Dama, sensing her time was near and knowing Yangchang was far from the capital with no fear of imperial retribution, secretly made “tea snacks” to honor her exterminated ancestors. She couldn't finish them all herself, so she shared them with the nuns in the Wenchang Pavilion and nearby villagers who had often helped her. Everyone praised them, saying they were truly “imperial confections,” and many asked to learn the craft. Unable to refuse their enthusiasm, Yang Dama decided to pass on the tea snack technique, which has continued to this day.

　　“Tea snacks” are one of Qianxi County’s famous local delicacies. Their health benefits are numerous, and research into the tea snack craft contributes to expanding Qianxi’s snack market and developing tourism products, as well as aiding in the inheritance, preservation, and development of intangible cultural heritage.

　　In June 2006, Yangchang “tea snacks” were listed in the first batch of county-level intangible cultural heritage by the Qianxi County People’s Government.