Zhuang-style Flower Glutinous Rice

Zhuang-style Flower Glutinous Rice

　　The Zhuang people in Guangnan often dye glutinous rice with colorful flowers for festivals, rituals, and entertaining guests. In the old lunar calendar month of March, there is even a Flower Glutinous Rice Festival in areas like Zheman and Nalun.

The process of making flower glutinous rice varies by region and the type of dye used, but most methods involve soaking fragrant glutinous rice in pastes made from edible plants such as yellowflower herb, maple leaves, red-blue grass, and purple fragrant vines. This allows the rice to absorb the colors of the plants. It is then steamed in a bamboo steamer to produce colorful rice in black, red, yellow, blue, purple, and white. The vibrant hues are visually enticing—served in bowls, the rice resembles a blooming multicolored flower, exuding a rich fragrance that delights the senses, tastes delicious, and is a traditional delicacy of the Zhuang people.

The Eight-Treasure Big Oil Dumpling combines crispness, softness, aroma, sweetness, and stickiness in one, loved by all who try it. Its preparation emphasizes craftsmanship and ingredient selection.