Huang ba, Sichuan, a kilo of glutinous rice and 4 rice. Huang ba, Sichuan is mainly located in the south of Sichuan, with Luzhou as the representative. The method is not complicated, with 5 kg of glutinous rice, 2 kg of ordinary late rice and half a catty of white sugar in brown sugar 2. First, the glutinous rice and rice should be soaked for 4.5 hours, steamed in a steamer, and the rice is beaten into a pulp by a machine. The glutinous rice and brown sugar are put into rice berries and kneaded into a cuboid of about 1 kg, which is specially used for making huang ba.

The Origin of huang ba, Sichuan

Zhuge Liang was leading troops to pacify Meng Huo at that time, and ordered the soldiers to mix the unused bean juice with rice, put it in a big wooden retort and cook it with fire to keep it from spoiling. Unexpectedly, this rice has become a different appearance. It is not only yellow in color, but also sweet and soft in taste. It tastes even more delicious. The soldiers thought it was used by military advisers to treat their delicious food, so they let a few delicious dishes see the bottom. It happened that the local people of Laojun met it and saw that it was so delicious, and it was also made in imitation of this technique, which lasted for more than 1000 years from generation to generation.