Zhenfeng Sticky Rice, Qianxinan

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The Sticky rice of Zhenfeng got its high reputation since Emperor Jiaqing of Qing Dynasty more than 200 years ago. Before cooking, the top quality sticky rice should be dunked in clod water for a few hours, and then the rice is steamed twice. After that the rice is stir fried on slow fire with good lard. At the same time some pork muscles which have already been preserved with a number of seasonings for days are deep fried. When serving the sticky rice, the deep fried pork slices are put on the top of the sticky rice.It is bright and attractive in outer appearance and wonderful in taste. Although the rice is fired with lark and eaten with pork, the diners do not feel greasy.

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