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Chinese sticky rice in Taiwan Chinese sticky rice in Taiwan. Chinese sticky rice (Chinese: 糯米飯; pinyin: nuòmǐ fàn or Chinese: 油飯; pinyin: yóufàn; Pe̍h-ōe-jī: iû-pn̄g) is a Chinese and Taiwanese rice dish commonly made from glutinous rice that can include soy sauce, oyster sauce, scallions, cilantro and other ingredients.
Zongzi (Chinese: 粽子 ⓘ; ZOHNG-zih), rouzong (Chinese: 肉粽; Pe̍h-ōe-jī: bah-càng), or simply zong (Chinese: 糉; Jyutping: zung 2) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves.
A segment of Taiwanese pork sausage is wrapped in a (slightly bigger and fatter) sticky rice patty, and usually served chargrilled. [1] Deluxe versions are available in night markets in Taiwan, with condiments such as pickled bokchoy, pickled cucumber, garlic, hot peppers, wasabi, and thick soy sauce paste to complement the taste. [1]
Short-grain glutinous rice from Japan Long-grain glutinous rice from Thailand Glutinous rice flour. Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast East Asia, the northeastern regions of India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked.
It is made with steamed pork blood, sticky rice and then coated in peanut powder and coriander with dipping sauces. Pig's blood cake came from Fujian to Taiwan and then developed. [1] It is eaten as a snack. It can also be cooked in a hot pot. It is served hot by street vendors who keep it warmed in a wooden box or metal steamer. [2]
The preparation begins with washing and soaking white and purple (nga cheik) glutinous rice. In a giant wide wok on a low stove, the glutinous rice is kneaded, crushed and boiled with water and ground nut oil until it becomes a thick blackish grey paste. [2] The wok is lowered from the stove on to a small wooden block to hold it.
Its base is sticky rice which is then aged with other ingredients in clay pots. It is used as a condiment and seasoning. Kong Yen is the largest producer of Taiwanese black vinegar. According to Bon Appetit, compared to Chinese black vinegars it is "simpler, fruitier, and cleaner."
After some deliberation, the chef decided to make a dish using sticky rice and red bean paste. When the chef finished cooking, a young eunuch , named Lü (pronounced as "lyu", the same pronunciation as donkey in Chinese), carelessly dropped the dish into soya bean flour, but there was no time to re-make the dish.