Qianqian Rice

Qianqian Rice

　　Qianqian Rice: A coarse grain dish made into refined qianqian rice. Black beans are soaked until they swell and plump up, then flattened on a millstone into coin-like discs, which is why the locals call it "qianqian rice." The mixture is made up of 20% bean coins and 80% rice, layered together and gradually added to the pot. When the bean coins are half-cooked, millet is added. It can help ward off the cold and bring warmth and comfort throughout the body. Legend has it that Diao Chan became so beautiful because she often ate qianqian rice.

　　 This dish was originally a survival food for families in northern Shaanxi suffering from food shortages, often cooked with rice bran and broken grains just to stave off hunger. But now it has evolved into a refined dish made from coarse grains. The method involves soaking black beans until they expand, then pressing them on a stone mill into coin-shaped pieces, hence the name “qianqian rice.” When cooking, a mix of 20% bean coins and 80% rice is used, added to the pot in stages. Once the bean coins are half-cooked, millet is added. When the bean coins float to the surface of the porridge, it’s ready to eat. Qianqian rice is sticky, smooth, and delicious, with a rich and fragrant taste. Especially in the cold winter months, a bowl of qianqian rice warms you up from the inside out—absolutely delightful.