Chicken Rice Glue Ball, Qianxinan
The rice glue ball was made since the end of Qing Dynasty and the cooking method has been passed down until today through four generations already. To date this great delicacy has gone out of Xinyi. In such big cities as Guiyang (capital of Guizhou), Beijing, Shanghai, Guangzhou and Shenzhen, it is served in any restaurant that supplies typical Guizhou food. The snow white sticky rice ball is basically stuffed with chicken, pork and sesame jam. It is tender, fragrant and not greasy in taste. Small, shaped like a litchi, snow white, brilliant in look. Delicate meat stuffing, inviting smell and fresh soup.