Kunming Erkuai

Last updated 2026-11-14 — Erkuai is made by washing glutinous rice, steaming it in a basket, then pounding it finely in a large stone mortar before kneading it into pillow-shaped blocks weighing about two to three jin or circular thin slices with diameters of about 20 to 30 centimeters. When sliced and boiled, it is similar to rice noodles. When cooked in sugar water, it is called “sugar-boiled erkuai,” while stir-fried versions mixed with ham or cured meat, Chinese chives, bean sprouts, pickled vegetables...etc., are called “stir-fried erkuai.” There is also “small pot stewed erkuai”...etc. Among the most distinctive varieties is grilled erkuai: a round, thin slice of erkuai is roasted over chestnut charcoal until both sides are golden brown, then coated with chili paste on one side and roasted again until the chili turns yellow and emits a rich aroma. It is then brushed with sweet soy sauce, sweet bean paste, sesame paste, and peanut butter. The result is a crispy exterior with a soft interior, bursting with intense flavors that are salty, sweet, savory, spicy, and delicious—especially popular among students. (Kunming)