Bijie Tangyuan

About This Recipe

Bijie glutinous rice balls are a rare and delicious dish in Guizhou cuisine, originating from Guizhou. It is mainly made into hot and sour dishes and uses fermentation for seasoning. It has a rich flavor and is good at frying, stewing, steaming and mixing. It is a homely taste in the hearts of local people.

Ingredients List

• 300g glutinous rice flour
• 200g black sesame filling
• 50g sugar
• appropriate amount of water

Cooking Steps

1. 1. Add warm water to flour in batches, knead into a smooth dough, cover with a damp cloth and let rise for 30 minutes.
2. 2. Prepare the stuffing: mince t
   dough into long strips and roll it into a thick dough in the middle and thin edges.
3. 4. Put an appropriate amount of filling into the dough, pinch it tightly, and fold it to seal.
4. 5. Boil or steam until ready to eat

Cultural Tips

The soul of Guizhou cuisine is hot and sour. Guizhou people often say that if you don’t eat sour food for three days, you will form a net. Guizhou cuisine makes good use of fermented seasonings such as sour soup and rotten peppers. Foods such as fish in sour soup and silk dolls reflect Guizhou people’s ultimate pursuit of hot and sour flavors. Bijie Tangyuan is a household name in Guizhou. It is a must-have dish for festivals and family gatherings, and is also the epitome of Guizhou cuisine food culture.