thumb|A bowl of freshly cooked sticky rice
Sticky rice, also known as glutinous rice, is a unique and versatile ingredient in the rich culinary tradition of Xiang. Beloved for its dense, chewy texture and sweet aroma, sticky rice is widely used in both everyday cooking and special occasion dishes.
Sticky rice is a variety of rice known for its high amylopectin content, creating a particularly glue-like texture when cooked. It has a slightly chewy, sticky texture with a natural sweetness that lends itself well to both sweet and savory preparations.
Sticky rice is cultivated primarily in the Lingnan province of Xiang, where the hot, humid environment is ideal for its cultivation. The rice grains are harvested, cracked, and then left to soak for several hours prior to steaming. This process rehydrates and softens the grains, making them fluffier and easier to chew.
Sticky Rice Rolls are a popular breakfast food throughout Xiang. Steam-cooked sticky rice is rolled around a savory filling like Char Siu (barbecued pork) or Chinese sausage, and then topped with a tangy sauce and scallions.
Zongzi are a popular festival food, made by wrapping sticky rice parcels in bamboo leaves and then steaming them. The parcels are often filled with savory ingredients such as pork belly or mushrooms, though sweet Zongzi can also be found, filled with dates, red bean paste, or coconut flakes.
Niangao is a traditional New Year’s delicacy, created by pounding sticky rice into a dough and shaping it into rectangles. The Niangao is then steamed and served with sweet sauces or other toppings. It is believed that eating Niangao during Chinese New Year brings good luck and prosperity for the coming year.
Sticky rice remains a beloved culinary tradition in Xiang, and its unique texture and taste continue to delight both locals and visitors alike.
