Shangzhou Gizza

Shangzhou Gizza

　　Gizza was originally a food made from glutinous rice (sticky rice) by people in southern China. However, in Shangzhou, Shaanxi, our gizza is not made from glutinous rice but from potatoes. It is one of the staple foods for people in Zhenba and Zuoshui during summer and autumn, locally referred to as "tiaohe fan" (harmonized meal). It is said to be comparable to the wheat and rice dishes of the Guanzhong region. Mountain folks are accustomed to their potato porridge meals, but when guests arrive, they serve them "hard gizza," making it a renowned delicacy in southern Shaanxi and even across the whole province.

　　Every year in June and July, mountain folks dig out baskets of fresh potatoes from between the lush rows of corn, peel and wash them, then steam them in a pot before scooping them out. They then use a specially made tool to pound the potatoes, hence the name "pounded gizza." Typically, they find a large rock by the river near the village, pour the steamed potatoes onto the rock, and pound them with a hammer. While pounding, they sprinkle water on the mashed, sticky potato mass to give it chewiness. Once the potatoes gradually turn into a shiny and slightly sticky dough-like consistency, it is transferred into a basin and taken home. At home, it is cut into strips and served with seasonings such as red chili peppers, green scallions, garlic, or mixed with leafy greens. This way, it offers both the rich aroma of potatoes and the fresh fragrance of greens and scallions. In summer, it can be eaten cold, while in winter, it can be served in hot soup.

　　Shangzhou’s gizza has now made its way to the provincial capital and even across the country, but if you want to taste the authentic Shangzhou-style gizza, you’ll have to head to the rural areas of Zhenba and Zuoshui — it will surely be a treat for your taste buds. (Xi'an)