Ban Rice

Grind the well-soaked quality xianmi (polished long-grained nonglutinous rice), together with some leek. Cook the mixture, then keep cool. Take a small mass out of it, and roll into a sheet of cup-rim size. Wrap into it the minced filling of pork, shrimp, cooked starch jelly (commonly known as doufen), mushroom, winter bamboo shoot, etc., and knead into a semi-circle shape for steaming or frying. Ban rice, historic snack with palatable stuffing, proves crispy and delicious.

Tofu Pancake-like Fry

Ferment some bean curd dregs, fresh and clean, to some extent, stir fry it with salt, and then let it ferment for a couple of days. Mix some glutinous rice with it to be well cooked in a boiler. Knead the mixture into oblate strips, and cool it evenly. Cut the strips into sheets and let them dry for storage. When eating, fry some in a hot oil pan to the “puffing” extent. The “tofu fry” tastes special like the flavor of tofu ru, namely Fermented Feancurd, besides, crisp and fragrant, a delicacy for drinking or snack. If mixed with chili, “tofu fry” affords an impressive aftertaste.

Soybean Ban

Soybean ban is also nicknamed douba. Grind some quality rice to thick liquid, added with an appropriate amount of taro powder or flour. Scoop a little paste into a special shallow-round iron spoon, spread it evenly, sprinkle soybean, and then fry it. Douba is perfect for varied tastes, can be eaten with peanut, ginger, shrimp and more as topping. Soybean ban looks golden, and tastes crispy, crumbly, leaving a long lasting aftertaste.

Anyuan Sanxian Rice Noodle

"When in Ganzhou, one can not miss Anyuan sanxian rice noodle". The Anyuan specialty snack, is made of Anyuan ground-rice noodle with pork lean, small intestine and pig liver(called Sanxian, three delicacies), served with pickled vegetables, like bean sprout, green vegetable, peanut and pickled cowpea, or shredded ginger with vinegar. Put mixed ingredients into the boiling water, then pour the soup onto rice noodle. Okay, it is ready. 3-delicacy rice noodle is widely popular in every corner of Anyuan, what a snack to the watering locals and newcomers!

Sheet Jelly

Prepare some quality xianmi (polished long-grained nonglutinous rice) to be cleansed. After soaking, grind it to thick liquid, add some leek and pagoda tree bud to make “sheet jelly” with various flavors. First scoop up fluid paste to pour evenly on the steamer, cook well. When taking out, roll, fold, or cut it into pieces or sheets to be served. While eating, diners can prefer to dip it in diversified seasonings for unique flavor, or spread the “sheet jelly”, mixed with the stuffing, specially cooked with fresh vegetables, shrimp skin and minced meat. Then roll it into a tube, cut it into segments of 2-odd inches for eating. The delicacy, a favorite snack of Hakka population, tastes incredibly delicate, smooth and fragrant.