Xingren Bean Paste [Guizhou Xingren Specialty]

What is Xingren Bean Paste? Authentic Guizhou Xingren Specialty: Xingren Bean Paste

Content Summary:Do you want to know what Xingren Bean Paste is? This article is a detailed introduction to the Guizhou Xingren specialty - Xingren Bean Paste. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about Xingren Bean Paste. The full text takes about 6 minutes to read, mainly including the basic introduction of Xingren Bean Paste and its nutritional value? What are the product characteristics of Xingren Bean Paste? How does the history of Xingren Dousha Ba come from? The production method of Xingren Bean Paste, etc

Basic Introduction to Xingren Bean Paste

Bean Paste is a traditional delicacy in Xingren County, Guizhou Province, with a long history and is one of the eight famous snacks in Guizhou.

. Crafted using traditional techniques, it is nutritious, healthy, refreshing, and has a rich and enticing aroma

Its main ingredients are high-quality glutinous rice, Ba Shan beans, fresh pork, oil, etc. It is a famous, special, refined, and excellent snack from Guizhou. Glutinous rice, also known as glutinous rice, is rich in protein, fat, calcium, phosphorus, iron, vitamins, B1, B2, niacin, starch, and other nutrients. Nutritious, soft and sticky, rich in various trace elements required by the human body

During festivals and holidays, Miao people always make rice cakes, which have become an indispensable daily specialty food. There are many rice cakes made in Guizhou, and several in Xingren County are the most authentic. They are all manually operated, soft and sticky, with no additives or preservatives, making them safe and healthy

How did the history of Xingren Bean Paste come about

The production method of Xingren Bean Paste

The Buyi and Miao ethnic groups have a saying of "28, making rice cakes". Every Spring Festival, at the end of the twelfth lunar month, every household prepares glutinous rice cakes. According to local chronicles, "glutinous rice cakes are made by pounding them in stone troughs like mud, pressing them into a ball shape resembling a full moon. The larger ones have a diameter of about five feet, the ordinary ones are about four inches, and the thickness varies from three to eight minutes. Making glutinous rice cakes is a physically demanding job, usually done by young men standing in front of each other, kneading first and then pounding, even in icy and snowy conditions. Making rice cakes is also very particular. Stick beeswax or tea oil on your hands, remove the camel first, and then press it with your hands or a wooden board to make it round, smooth, and aesthetically pleasing. Eating rice cake also has its own customs, usually roasted over charcoal fire, called roasted rice cake; Using green vegetable soup to make sliced rice cakes is called boiled rice cakes. If you can't finish it for a while, soak it in water and store it in a water tank for 2-3 months without spoiling. You can still eat rice cakes when planting rice seedlings