Glutinous Rice Buns

Glutinous Rice Buns

　　Glutinous Rice Buns

　　During the Republic of China period, benefiting from the transportation advantages of the Wu River, Yuanjiang County was a major distribution hub for goods in the border region of Chongqing, Guizhou, Hunan, and Hubei, bustling with commerce. Trade associations from Jiangxi, Shaanxi, Yongchangheng, Jiurumeng, and Zhizhonghe stood side by side, and it was said that “there were more shops east of the river and more temples west of the river.” The food and beverage industry also flourished like never before. Hence, during the Republic of China period, there were famous offerings such as Wang Shangxian’s glutinous rice buns, Ran Longping’s buckwheat noodles, Dong Laohan’s fried dough cakes, and the glutinous rice cakes made by the old lady at Daxichang.

　　Yuanjiang’s glutinous rice buns are something every Tujia woman knows how to make. During the Lantern Festival, every household must eat them; otherwise, it is considered a sign of family poverty or a woman’s lack of homemaking skills. This traditional food has remained enduringly popular through generations, beloved for its exquisite ingredients and meticulous preparation. First, premium glutinous rice and sticky rice are selected in a 10:1 ratio, soaked for 3–5 hours, and rinsed repeatedly until the water runs clear. The rice is then drained and ground into fine powder. Next, 20% of the fine powder is mixed with hot water to create a cooked rice paste, which is combined with raw rice powder and kneaded into egg-sized dough balls. The filling is made from finely chopped pork that is half lean and half fat. First, the fatty pork is fried in a pan until the fat renders out and the cracklings turn golden. At this point, the lean meat is added and stir-fried together until about half of the moisture has evaporated. Then sweet wine, sweet bean paste, salt, Sichuan peppercorns, ginger, scallions, dried tofu, and minced pickled mustard greens are added and stir-fried until done. After removing from the heat, MSG and chopped scallions are added. Once cooled, the dough balls are shaped using the right thumb as the center to form a shape similar to northern Chinese “wo wo tou” (steamed cornbread), but with much thinner skins. The filling is added, and the opening is slowly gathered and sealed. The buns are then steamed for 15 minutes. Under-steaming leaves them raw, while over-steaming turns them mushy. They are served in a dish, offering a delicious taste that is both crispy and tender, fragrant, soft, and rich yet not greasy. Leftovers can be grilled or pan-fried, adding another layer of enjoyment. Dominated by glutinous rice, Yuanjiang’s glutinous rice buns are believed to regulate qi and nourish the body, making them favored by both the young and old.