Introductory Tangba

Yinzi Tangba

　　In Guiyang, su ma is called yinzi. As the name suggests, yinzi tangba is a snack made primarily with su ma as the main broth ingredient. The main ingredient of yinzi tangba is japonica rice, with additional ingredients including su ma, ginger, salt, and MSG.

　　Preparation method: Soak the japonica rice thoroughly in clean water, grind it into a rice slurry, then filter out the water to make a hanging slurry ba. Of course, you can also use japonica rice flour mixed with water and kneaded into a dough ball as a substitute for hanging slurry ba, but the texture won’t be as fine, soft, and smooth. Wash the su ma clean, drain the water, and let it dry. Then stir-fry it over low heat in an iron pan until fragrant, and grind it into a paste using a mortar. Scrape the ginger clean, crush it, and place it in an earthenware pot to simmer into ginger broth. Once the ginger flavor comes out, add the su ma and continue simmering. When the broth boils vigorously, add an appropriate amount of salt and MSG. Only at this point should you add the hanging slurry ba. When adding the hanging slurry ba, avoid excessive kneading—just break off a large piece, cut it into small cubes slightly larger than garlic cloves, and put them into the pot. Once the ba floats to the surface, add a few drops of cold water, remove from the heat, and do not cook for too long.

　　Ingredient ratio: five jin of japonica rice, three liang of su ma, appropriate amounts of ginger, salt, and MSG.

　　Characteristics of yinzi tangba: the ba is soft and delicate, the yinzi broth is savory and delicious, and it helps to ward off the cold and warm the stomach.