Buyi People Craft Rice Puffs for Chinese New Year Celebrations

In the picturesque Wangmo County, situated within the Qianxinan Buyi and Miao Autonomous Prefecture of Guizhou Province, the Buyi ethnic group is dedicated to preserving a cherished tradition: the handcrafting of brown sugar rice puffs, known as mihua in Chinese, in anticipation of the upcoming Chinese New Year.

These brown sugar rice puffs are highly regarded as a festive delicacy and carry significant cultural meaning. Traditionally crafted during the twelfth month of the lunar calendar and the Spring Festival, they were commonly gifted when visiting relatives and friends, symbolizing good fortune and reunion. With improved living standards, what was once a seasonal treat has evolved into a popular everyday snack among the Buyi people.

The preparation of mihua is an intricate process that reflects generations of culinary wisdom. High-quality glutinous rice is soaked overnight, washed, steamed, cooled, and air-dried. This dried rice is then deep-fried in small batches for approximately 10 seconds, resulting in a puffing action that transforms it into light, snow-white grains.

Simultaneously, brown sugar is melted with water over low heat to create a syrup. The freshly puffed rice is mixed into the syrup, complemented with sesame seeds and peanuts to enhance both aroma and texture. After thorough stirring, the mixture is shaped into round clusters, yielding a crispy, fragrant, and sweet delicacy.

Every step in this preparation process embodies craftsmanship and meticulous attention to detail. These brown sugar rice puffs go beyond being mere festive snacks; they are a significant part of the rich tapestry of Chinese New Year celebrations and retain deep-rooted connections to hometown traditions.