Origin of crispy rice.

Best answer: As early as thousands of years ago, the ancients began to make crispy rice. In 1992, when Chinese researchers investigated cultural relics in Xiaolangdi construction area of the Yellow River in Jiyuan, Henan Province, they found a layer of cooked food relic (commonly known as rice crust) on a piece of Tao Ge, which was as thick as paper, with an area of about 10 square centimeters and was yellow. According to experts’ research, the ancients took out the glutinous rice before brushing the pot, dried it in the sun, and accumulated it in a dry place for preservation.

Thousands of years ago, the ancients began to make rice crust. In 1992, when Chinese researchers investigated cultural relics in Xiaolangdi construction area of the Yellow River in Jiyuan, Henan Province, they found a layer of cooked food relic (commonly known as rice crust) on a piece of Tao Ge, which was as thick as paper, with an area of about 10 square centimeters and was yellow. According to experts’ research, the ancients took out the glutinous rice before brushing the pot, dried it in the sun, and accumulated it in a dry place for preservation. It can be seen that the production history of rice crust in China has a long history, and rice crust is a dry crust formed by folk cooking and pasting pots. Sichuan is called “rice crust” and Jiangxi is called “rice at the bottom of the pot”. Guangdong is called “pot coke”; Shanghai calls “Fanzi” and so on. Sichuan once spread the folk proverb “Don’t turn around the stove for eating rice crust”. In the past, urban and rural residents were very poor, and rice crust was generally not eaten at will. Often, the rice crust is accumulated, dried and collected, and left for the spring shortage, so as to fill the grain and satisfy the hunger. Therefore, some families along the Yangtze River and in the south of Anhui Province are not allowed to eat rice crust when eating. They call rice crust a “backer” and regard it as a “mountain to rely on” to resist famine.

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