Dongxiang Meaty Oil Tea

Dongxiang Meaty Oil Tea

　　Many ethnic groups in Guizhou have the custom of eating oil tea. Among the various types of oil tea, the Dongxiang oil tea from southeastern Guizhou stands out uniquely, infused with rich ethnic flavor and customs, making it distinctly characteristic. The Dong people in Liping County almost eat a bowl of oil tea every morning. During weddings, funerals, or festive celebrations, when guests arrive, the Dong people warmly serve them oil tea as a gesture of hospitality.

　　    There are many varieties of Dongxiang oil tea. Based on occasions, they are categorized into “Birthday Tea,” “Wedding Tea,” “Respect-for-the-Elderly Tea,” “Celebration Tea,” and “Trouble-Relieving Tea.” By time of consumption, there is “Morning Tea” in the early hours, “Midday Tea” at noon, “Night Back Tea” in the afternoon, and “Night Head Tea” in the evening. According to ingredients, it includes “Cake Tea,” “Sticky Rice Tea,” “Puffed Rice Tea,” “Bitter Bamboo Shoot Tea,” “Soybean Tea,” “Peanut Tea,” “Corn Tea,” “Shredded Meat Tea,” and “Intestine Tea,” among others. The Intestine Tea is further divided into chicken intestine, duck intestine, and pork intestine. The wild tea leaves used in this product, commonly known as mother-pig vine, are a perennial herbaceous plant with a bitter and astringent taste. It is a traditional herbal remedy known for clearing heat and toxins, reducing inflammation and swelling, invigorating qi and aiding digestion, as well as refreshing the mind and sobering up.

　　    Ingredients: glutinous rice, regular rice, wild tea leaves, tea oil, fried soybeans, fried flowers, refined salt, soy sauce, chopped scallions, minced ginger, and appropriate amounts of other seasonings.

　　    Preparation Method:

　　    1. Take 1 kg of glutinous rice, soak and rinse it, then steam until cooked. Pound it into a paste to make sticky rice cakes, dry them, and slice into thin pieces to get sticky rice cake slices.

　　    2. Take 1 kg of glutinous rice, steam it, then dry it to make shaded rice. Fry it in tea oil until golden and puffed into rice crisps.

　　    3. Grind 1 kg of regular rice into a paste, steam it into rice sheets, dry them, then cut into slices of 3×0.6×0.3 cm. Fry them in tea oil until light yellow.

　　    4. Heat a small amount of tea oil in a pot, add the tea leaves, stir-fry, then pour in water. Bring it to a boil to create a dark purple-black tea broth.

　　    5. Place sticky rice cake slices, rice crisps, rice sheets, fried soybeans, and fried peanuts in a bowl. Pour in the boiling tea broth, then add refined salt, soy sauce, chopped scallions, and minced ginger to finish.

　　    Key Preparation Tips:

　　    1. The rice crisps are similar to those of the Han Chinese, but differ in that Dong rice crisps are not fully puffed — only about two-thirds crisp — resulting in a texture that is both crispy and fragrant.

　　    2. On festivals or when hosting honored guests, a small spoonful of intestinal seasoning (known in the Dong language as “Jie Qian,” meaning intestines) is added to the oil tea. To prepare the intestinal seasoning, clean chicken, duck, or pork intestines, cut them into sections, and stir-fry them in tea oil with refined salt, chili powder, and the intestines themselves until just cooked.

　　    3. Preparation methods vary slightly by region, and the variety and quantity of ingredients also differ. Some versions may also use rapeseed oil, lard, shredded meat, meat broth, puffed rice, tea leaves, or one or more types of wild tea as additional ingredients.

　　    Features: A medley of textures and flavors — crispy, crunchy, aromatic, thick, astringent, and salty — creates a uniquely memorable taste experience. Coupled with the warm hospitality of the hosts, it becomes even more delightful. Regular consumption of oil tea helps regulate qi and soothe the spleen, refreshes the spirit, aids digestion, and stimulates the appetite.