Guangxi Zhuang Autonomous Region — Zhuang people are China's largest ethnic minority
The Zhuang people's foundational culinary tradition of glutinous rice: steamed in bamboo steamers, used in wrapped parcels (zong), coloured with plant dyes (five-colour sticky rice), fermented into rice wine, and pressed into cakes. Glutinous rice is the cultural grain of Guangxi's minority peoples.
Sweet, glutinous, subtly floral with herbal notes from natural plant dyes
{"Glutinous rice must soak 8–12 hours before steaming","Plant dyes from leaves, flowers, berries create colour and flavour","Steam in bamboo for aromatic transfer","Fermented rice wine made from glutinous rice and natural yeast balls"}
{"Five-colour rice uses: pandan (green), red cabbage or roselle (red/purple), turmeric (yellow), butterfly pea (blue), natural white","Wrap in lotus or bamboo leaves for steaming to impart fragrance","Rice wine requires the right temperature: 25–30°C for fermentation"}
{"Soaking regular rice instead of glutinous — very different texture","Under-soaking leads to uneven cooking","Using artificial dyes instead of plant-based — flavour is different"}
Every Grain of Rice — Fuchsia Dunlop