Ba Huang, Sichuan, a kilo of glutinous rice and 4 pieces of rice. Ba Huang, Sichuan is mainly located in the south of Sichuan, represented by Luzhou. The method is not complicated, 5 kg of glutinous rice, 2 kg of common late rice and half a catty of white sugar in brown sugar 2. First of all, the glutinous rice and rice should be soaked for 4.5 hours, steamed in a steamer, and the rice should be pulped by a machine. Put glutinous rice and brown sugar into rice berries together, and knead into a cuboid of about 1kg, which is used as the special leaf for Ba Huang.

Origin: Ba Huang, Sichuan

Zhuge Liang was leading troops to pacify Meng Huo, and ordered the soldiers to mix the unused bean juice and rice, put them in a big wooden steamer and cook them with fire to avoid spoilage. Unexpectedly, this rice has become another look. It is not only yellow in color, but also sweet and soft in taste. It tastes even more delicious. The soldiers thought that it was used by the strategist to treat their delicious food, so they let a few delicious dishes bottom out. It happened that Laojun's local people met it, and when they saw it was so delicious, it was also made by imitating this technique, which lasted for 1000 years from generation to generation.