How Qiang Poeple Consume Starch (3/3)

“洋芋糍粑” is another common food that you can find in Sichuan. It’s made with potatoes. Potato is a crop that can be grown in “minimal space to grow when compared to many other crops.”  That’s why potato is on of the popular starch food to Qiang people since a big portion of them live in a very high altitude. After all, Mark Watney from the film The Martian did survived by eating potatoes for more than 200 days. (By the way, if you are going to space someday, besides potatoes, bring some beans with you too because that would be a good source of protein)


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The way to make 洋芋糍粑 is very similar to the way to make 攪團 – first, mix skinned potatoes with honey, sugar, and salt (you can also add some chili pepper oil, garlic, and Sichuan pepper if you want), and then you just smash those potatoes as hard as you can with a proper tool in a proper container (mostly you will need a 石臼), until the poor potatoes get soft and sticky. After smashing those potatoes, you can put them into any soup you want, or, you can fry them a little with vegetable oil.

Qiang people usually put 洋芋糍粑 (non-fried) into Chinese sauerkraut soup (how to make this soup).


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Or you can just dip those 洋芋糍粑 (fried) with honey (yes, more honey), sugar, or sesame oil.


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Now I am about to have my school final so wish me luck if you enjoy my post.

-Culture Fanatic-


How Qiang Poeple Consume Starch (2/3)

“金裹银”, if translated into English directly, it says gold covering silver. You will need corn (which is the “gold” here) and rice (“silver” here) to make 金裹银.


So how to make 金裹银?

Well, exactly the same way how you cook rice. You just add corn when you cook it. If you have more corn than rice, then you will make 金裹银. If more rice than corn, than it will be 银裹金 (Silver covering gold). We will call it “rice with corn” here. Don’t know how to cook rice?


You can also use the “rice with corn” to make fried rice, and that will be “gold covering silver fried rice”. Exactly the same way how you make regular fried rice. Your will need:

  1. Rice (already cooked)
  2. Welsh onion
  3. Eggs
  4. Carrots
  5. Snow pea
  6. Corn
  7. vegetable oil (olive or peanut oil)
  8. Salt
  9. Pepper

Of course you can use different ingredients you like like chicken, pork, beef, or shrimp, but you will always need rice and corn.

So how to make “gold covering silver fried rice”?

  1. Chopped carrots, welsh onion into small slices.
  2. Put rice (already cooked) into a pan. Please remember to cook the rice already.
  3. Add egg into the pan, and mix it with rice properly.
  4. Use another pan to cook (fry) your corn, slices of carrots, welsh onion, and snow pea with vegetable oil for  2-4 minutes.
  5. Add those corn, slices of carrots, welsh onion, and snow pea into the pan you put your rice and eggs. Add salt and pepper, and start to cook (fry) it for another couple of minutes (should be 5-7 minutes). And it’s done.


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You can also use the 银裹金 you already made to make this “gold covering silver fried rice”. There is only one difference, and it’s when you add the corn.

I am writing this blog right after my evening class was over. Now I am starving while writing about how to make this fry rice with all those food pictures. Hope you enjoy it.

-Culture Fanatic-

How Qiang Poeple Consume Starch (1/3)

Most people know that rice is very common in Asia, especially in China. But to Qiang, it is very difficult to grow rice because of the high altitude and extreme weather. Now it’s not very hard to buy rice from some near area, also, potato, wheat, and corn, too. 

Some of the way they eat these starch crops are making “煮土豆”, “搅团”, “金裹银(银裹金)”, “洋芋糍粑”, and buck wheat noodle. (These were not originally from Qiang but is very common and popular to Qiang people.) I am going to talk about “煮土豆” and”搅团” in this blog post.


If we translate “煮土豆” to English directly, it means “cooked potato”. So basically it is plain steamed potato, with hot sauce or honey.


This can be made of corn flour (or corn starch), wheat flour, or potato, in many different shapes. “搅团” is a main source of starch to Qiang people.


The way to make 搅团 is that you need to stir your starch very hard, in a big pot. You need to:

  1. Add water in a pot and cook it until boiled.
  2. Slowly add the starch you want in the pot while unstoppably stirring it.
  3. Remember, the more you stir, the better the result will be.
  4. If you choose to use potato for this 搅团, make sure to turn the potato into one soft and flexible particle so that you won’t find it difficult to stir your potato 搅团. You will need a 石臼 to deal you potato first. If you really choose potato, first you will have cook it with water and then put the potato into a 石臼. Then, literally smash it. If you do it right, you will be able to stir the potato thing afterward. In brief, you – a. cook the potato (with water), b. smash it (in a 石臼), then c. stir it (in a pot).
  5. You need to stir it at least a hundred time, in different directions.
  6. You need to stir it hard, at the level before you can break the pot.
  7. You can also choose buck wheat for your 搅团, if you don’t like corn, potato, or wheat that much.



After you have done, you can enjoy your 搅团 with any sauce you want (Usually Qiang people eat 搅团 with hot chili pepper sauce). Or you can put your 搅团 into soup. It’s basically a starch food like noodle or rice, but in a hard way to make.

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-Culture Fanatic-



Qiang Cuisine: “酸菜麵塊”

This “酸菜麵塊” is similar to the one “酸菜荞面” (Chinese Sauerkraut & Buckwheat Noodle) we mentioned before, but we don’t use buckwheat here. Instead, we use regular wheat flour, and it won’t even be noodle-like shape.


(Just regular wheat flour (dough))

So, what do we need for this “酸菜麵塊”?

You will also need:

  • Oil (peanut butter or olive oil or other type of vegetable oil) – a spoonful
  • Salt – 1/2 spoonful
  • Welsh onion – 1
  • Garlic – 1
  • Coriander – 1
  • Oyster oil  – a spoonful
  • Chicken oil  – a spoonful

First, mix the flour with water and make it into a ball-shape, then just leave it for minutes. Chop the coriander , Chinese sauerkraut, welsh onion, and garlic into slices.

Put the pork into water and add some salt, then leave it like what we did to our wheat flour.


Put vegetable oil into a pan and cook it with small fire for 1-2 minutes, and then add garlic (you can add ginger here if you like).


Put the Chinese sauerkraut into the pan and fry it for 3 minutes, and then add some water (not too much) into the pan. After that, wait for another 5 minutes (small fire all the time).


Add the pork, salt, and oyster oil into the pan, leave the pan with small fire on until the pork is well-cooked. Now we can go for the flour that we left for while.


For the flour, basically we just make it in any shape you want.

And put it into a pot with boiled water.

Wait until the flour “麵塊” is cooked, put it into a bowl (or any container you use for your food) and add the pork and Chinese sauerkraut we just have cooked, and we are done. It is supposed to look like this if we did it right:


It is very difficult to translate many things about this “noodle” into English, I hope you enjoy it.

(All picture come from

-Culture Fanatic-

Qiang Cuisine: “豌豆炒腊肉” (Fry Smoked Pork With Pea)

Since Chinese/Qiang smoked pork/bacon is very popular, especially in Sichuan, it is used in many different cuisines, and 豌豆炒腊肉 (Fry smoked pork with pea) is one of them.


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  • Chinese/Qiang smoked pork – 250 g
  • Pea – 150 g
  • Peanut oil – 50 g
  • Sugar – 10 g
  • Salt – 2 g
  • Chinese cooking wine – 10 g
  • Any other condiment you like – not too much

The way to cook:

First, chop the pork into slices, and wash the pea with water for minutes. Then, put the peanut oil into a pan and heat it with small fire for about 1 minute. Put the slices of pork into the pan and fry it for 2-3 minutes, then add the pea, sugar, salt, cooking wine, and any other condiment into the pan. Keep frying until the pea is well-cooked and it’s done.

This is an easy one, also very common in Sichuan. Instead of using peanut oil, olive oil can be another one goes well with this dish. Some people also add garlic while frying. Note: Chinese smoked pork can be very different in different places – some smoked pork might need to bee cooked for longer, and some may already be well-cooked before being sold.

According to Qiang people, this dish is good for human skin (especially face) and body shape (still less effective than exercise). If you have all the ingredients, it is worth trying, plus it’s not difficult to make.

-Culture Fanatic-

One Of Typical Types Of Qiang’s Food – “臘肉” (Chinese Smoked Pork/Bacon)

“臘肉” (Chinese smoked pork or Chinese bacon), is a very common food of Qiang. Most Qiang people live in the places that is far above the sea level, it is not easy for them to commute to urban places and buy what they want. As a result, they need some kinds of food that can be reserved for a while and won’t get rotten or something, and the Chinese smoked pork is one of the food. This smoked pork is very popular among Qiang people, especially for special occasions like weddings or festival ceremonies.


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The condiment are usually salt, sugar, and some kinds of spices (not always the same) for making the smoked pork. To make the smoked pork, Qiang people will marinate the pork (mostly pork belly) with the  condiment they want for 1-2 days, and then smoke the pork with small fire (with  wood brands of 香葉樹 (Lindera communis) and 生柏(Cupressaceae)). Usually the whole procedure will take more than ten days. After the smoked pork is made, it can be reserved for months if properly stored. The smoked pork is used in many different Qiang cuisine, or, you can surly eat the pork directly. For Qiang people, it is nice to eat some smoked pork they made with several drinks.



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-Culture Fanatic-

Qiang Cuisine: “酸菜荞面” (Chinese Sauerkraut & Buckwheat Noodle)

This Qiang Cuisine “Chinese sauerkraut and buckwheat noodle” is very common to Qiang people. Before making buckwheat noodle with buckwheat flour, Qiang people will add “mashed” “野棉花“(Anemone vitifolia) into the flour. The reason of adding mashed Anemone vitifolia into flour is that cook can make buckwheat noodle in a better shape more easily.


buckwheat noodle (

Besides buckwheat noodle, for this cuisine you will also need:

  1. tofu (bean curd)
  2. Chinese sauerkraut
  3. “腊肉” (a kind of Chinese bacon/smoked pork)
  4. garlic chives
  5. lard
  6. welsh onion (Allium fistulosum)
  7. garlic
  8. Sichuan pepper (Zanthoxylum)
  9. salt
  10. soy sauce
  11. sodium glutamate (MSG)


腊肉 – Chinese bacon/smoked pork (

After finishing making buckwheat noodle, first we need to fry the smoked pork first (in a pan), with lard, salt, garlic chives, garlic, soy sauce, and sodium glutamate for 3-5 minutes. Then put the pork and all the things in the pan into a pot, and add some water into the pot and start cooking it. When the water is boiled, add some pieces of tofu until the tofu is cooked. This is for the soup of the Chinese sauerkraut and buckwheat noodle.

For noodle, put the noodle and Chinese sauerkraut into another pot with boiled water and wait until the noodle is cooked. Get the noodle and Chinese sauerkraut out the pot and put them into the soup with smoked pork and tofu you just finished cooking then this  Chinese sauerkraut and buckwheat noodle is done.

Qiang people make this noodle in many different ways with different flavors. Some of them don’t choose smoked pork and don’t add too much condiment. You can make it any way you want, but buckwheat noodle and Chinese sauerkraut are always needed for sure.


Chinese sauerkraut and buckwheat noodle (

-Culture Fanatic-