Sichuan yellow po one catty glutinous rice plus 4 two rice rice. Sichuan yellow poi mainly in the southern region of Sichuan, to Luzhou as a representative of the practice is not complicated, glutinous rice 5 pounds, ordinary late rice 2 pounds or so, 2 pounds of brown sugar plus half a pound of white sugar, the first glutinous rice and rice to soak 4.5 hours, glutinous rice with a steamer basket to make it steamed, rice with a machine to beat into a powdered pulp, glutinous rice with brown sugar and white sugar into the rice syrup fruit, it kneaded into a roughly 1 pound of the rectangle, with a Leaves specializing in making yellow poi, wrap it and put it into a steamer to steam for 3 to 4 hours and you're done.

Origin of Sichuan yellow rice

George Liang was leading his troops to pacify Mengwu, and ordered his soldiers to mix the unused soybean juice with the rice and put it into a large wooden cauldron with a fire to ensure that it was not rancid. Who expected that the rice has become another look, not only yellow color, and taste sweet and soft, eat more taste, the soldiers thought it was the military division used to treat them delicious, three two will let a few cauldrons of good food to the bottom. Happen to labor army local people encountered, see this thing so delicious, also imitated this method of production, more than a thousand years of generations to continue down.