Gengma Haobeng

Gengma Haobeng

　　Gengma Haobeng is a distinctive snack from Gengma County, Lincang City, Yunnan Province. “Haobeng” refers to fried crispy rice candy. The Dai people make it fragrant, crispy, sweet, and golden in color—crisp yet not greasy. It serves as a tea-time treat, a delicious dish to entertain guests, and even an offering to Buddha by devotees.

　　The legend of “Haobeng” is a widely told tale among the Dai people. It is said that long ago, a king, eager to have a son, prayed daily at the temple under the guidance of Buddha. Due to his sincere devotion, he was eventually blessed with a son, after which he held even greater reverence for the Buddha. One day, a demon disguised as a monk tricked the king into sending his princess into the deep forest as an offering, where she endured great suffering. Heartbroken, the king prayed with even deeper faith, until finally a wise elder, moved by the king’s sincerity, taught him a clever plan. The king followed the elder’s advice and successfully rescued the princess. At that time, in the winter when all flowers had withered, people made popped glutinous rice and scattered it along the princess’s path home. They also fried glutinous rice into “Haobeng,” dyed it various colors to resemble a bouquet of flowers, and placed it inside the royal palace. Since then, “Haobeng” has been passed down as a festive delicacy celebrated by the Dai people during holidays.

　　In Gengma County and Mengding Town, Lincang City, Yunnan Province, “Haobeng” (fried crispy rice candy) is an essential holiday treat during the Water-Splashing Festival. The local Dai people have a long history of cultivating high-quality rice. Their premium rice is turned into “Kaibeng” (crispy fried rice candy), which is served to family and friends around the festival period. Whenever visitors come during the festival, Dai women will place their homemade “Haobeng” in handwoven bamboo baskets and offer them to guests to taste.

　　The specific method for making “Kaibeng” is as follows: soak high-quality glutinous rice in cold water, rinse it clean, steam it in a steamer, then shape it into flat cakes. Dry them until about 30% moisture remains, then soak them in brown sugar syrup before drying them again. Repeat this soaking and drying process two or three times. Finally, fry the sugar-soaked dried rice cakes in fragrant oil until crisp, and the final product is ready. The Dai version of Kaibeng is fragrant, crispy, sweet, golden in color, and not greasy—making it a beloved dish to serve to guests.