On February 13, Li Waihua, a villager in Xiaobitan Village of Xinzhou Township, was busy making ingredients for Tangpi. She washed the rice that had been soaked overnight with clean water and ground it finely with a rice grinder until it turned into rice milk. 

 

After that, Li Waihua began preparing the ingredients, including shredded kelp, diced radish, and a special chili sauce. Subsequently, she boiled the cold water, scooped an appropriate amount of rice milk with a spoon, and poured it into a specially made mold. The mold was then steamed in a steamer over high heat for 2 minutes. 

 

 

She added chili sauce, shredded radish and other ingredients according to personal tastes to the steamed rice sheet, and rolled it up. It received high praise from villagers.

 

Li Waihua said that the key to making Tangpi lies in the selection of ingredients and steaming techniques. Chopped scallions are added to chili sauce, and the aroma will fill the air when hot oil is poured onto it. The steaming duration determines its chewiness and taste. In addition, it can be served straight with various toppings or after frying.

 

 

When frying it, she put the rice paper into the oil controlled at around 180°C, and it quickly bloomed.

 

Anren Tangpi is deeply loved by locals for its unique production process and delicious taste. The process of making Tangpi can make people feel the charm of traditional cuisine and appreciate the craftsmanship and inheritance in the production process.

 

Chinese source: arxww.cn