Guilin Dou Rong Glutinous Rice (Glutinous Rice with Mung Bean Paste)

Guilin Dou Rong Glutinous Rice (Glutinous Rice with Mung Bean Paste) is the most vibrant breakfast choice on the streets, simple in appearance but clever in craftsmanship. The core is the "three-steamed, three-mixed" glutinous rice: soaked overnight and steamed, the rice is mixed with lard, salt, and a little light soy sauce while hot to make it shiny and moist. Then, golden-fried dou rong (mung bean paste made by peeling and mashing mung beans) is added, its smooth and sweet texture intertwining with the sticky softness of the glutinous rice. Finally, it is sprinkled with chopped scallions, fried peanuts, pickled cowpeas, and other toppings; those who prefer bold flavors can add a spoonful of chili sauce. Holding a bowl of glutinous rice, you first smell the aroma of lard and rice, followed by the dense sweetness of mung bean paste. Taking a large spoonful, the softness of the glutinous rice, the sweet creaminess of the bean paste, the sourness of pickled cowpeas, and the crispness of peanuts burst in the mouth all at once, blending salty, sweet, sour, and spicy flavors in a rich combination that makes you want to take another bite immediately. For foreigners, this combination of sweet mung bean paste and savory toppings is quite novel, but they are quickly won over by its complex textures. Especially in the morning, having a bowl in a rice noodle shop with a cup of freshly ground soy milk is the perfect way to start a day in Guilin.