At the table
Break or cut off small pieces and let the hot filling cool before eating. Ask “这是咸绿豆馅的吗？” (“Is this the savory mung-bean filling?”).
The glutinous-rice wrapper is sticky and needs careful chewing, especially for young children or anyone with swallowing difficulties. Freshly fried filling can be very hot. Check seasonings and the fryer for dietary restrictions or allergens.
This mung-bean version uses a pounded-rice wrapper, some glutinous-rice flour in the filling, and rapeseed oil. Seasonings and frying practices differ; confirm ingredients rather than assuming every shop’s version is vegetarian or vegan.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
The seasoning and frying fat vary; the filling here is savory mung bean rather than sweet red-bean paste.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory bean filling with salt and Sichuan pepper.
- Chili heat
- Texture
- Crisp outside, soft and sticky inside.
- How it’s made
- The wrapper is steamed glutinous rice pounded into a sticky dough. It encloses cooked mung-bean mash seasoned with salt and Sichuan pepper, with a little glutinous-rice flour mixed into the filling. The cakes are pressed flat and fried in rapeseed oil.
The seasoning and frying fat vary; the filling here is savory mung bean rather than sweet red-bean paste.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Sichuan.
About this regional connection
Sichuan: Associated with Pimu, Dongxing, Neijiang, Sichuan.
Ask if they have it first
请问你们有板板桥油炸粑吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Pounded rice at breakfast
This account describes a tradition or story, rather than an established historical fact.
In Pimu, in Neijiang’s Dongxing district, Banbanqiao fried rice cakes are a familiar breakfast food, sometimes eaten with soy milk. The rice is steamed and pounded before frying, so the crisp shell gives way to a sticky layer and savory mung-bean centre. The bean filling is savory rather than a sweet red-bean paste.