Anshun Small Pot Rice Jelly — A Spicy and Sour Guizhou Street Food You Must Try
When the waiter rushes over carrying a bubbling copper pot filled with red chili oil and quivering rice jelly, the sour and spicy aroma instantly awakens your senses — this is Anshun Small Pot Rice Jelly, a street food that’s impossible to resist! With one gentle stir, the rice jelly, bean curd sheets, and pickled mustard greens swirl together in the spicy broth. One bite, and the tangy heat explodes on your tongue, as if you were walking through the lively alleys of Anshun Old Town.
1. Origin and History
This snack originated in Anshun Old Town over a century ago. It was first created by street vendors as a quick meal for dock workers, using local rice jelly and simple toppings cooked in small copper pots. Fast, flavorful, and comforting, it soon spread across Guizhou and became one of Anshun’s signature dishes.
2. Cultural Significance
For locals, Small Pot Rice Jelly is a nostalgic taste of childhood. After school, kids would sit on street corners with a steaming pot in hand — a shared memory for generations of Anshun people. This dish reflects the simple, down-to-earth charm of local life and remains a powerful symbol of hometown comfort for those far from home.
3. Ingredients and Features
The key is using Anshun’s specialty rice jelly, known for its smooth and springy texture. The soul of the dish lies in the broth — a rich blend of fermented chili peppers and black bean sauce, slow-cooked for depth of flavor. Pickled mustard greens, bean curd sheets, minced meat, and over ten other ingredients are added, each absorbing the savory broth while keeping its own texture.
4. Cooking Process
First, heat a small copper pot and fry fermented chili peppers and black bean paste in lard until fragrant. Add rich stock and bring to a boil. Then add rice jelly, bean curd sheets, and pickled vegetables, simmering gently to let the flavors meld. Finally, sprinkle chopped scallions and crushed peanuts on top, and serve the pot directly — still sizzling and aromatic.
5. Flavor and Texture
The rice jelly is silky and soft, melting instantly in your mouth. The sour heat from the fermented chilies wakes up your palate, followed by the deep, savory notes of black beans. The mix of textures — chewy, crisp, and tender — keeps every bite exciting and addictive.
6. How to Eat
The most authentic way is to eat straight from the pot, savoring how the heat and flavors change with each bite. Locals often pair it with steamed white rice, pouring the spicy broth over it for extra satisfaction. For balance, they sip Anshun rose water, whose floral sweetness soothes the heat — a true local pairing.
7. Where to Try It
You can enjoy the most authentic versions at Hu Ji Small Pot Rice Jelly (¥15–25 per person) or Ping Jie Old Brand (¥12–20 per person) on Gufu Street, Anshun. Go during breakfast or late-night hours to experience local dining at its liveliest. When ordering, locals often say “锅麻辣的” — meaning “make it extra spicy.”
8. Travel Tips
In English, this dish is called Anshun Small Pot Rice Jelly. Be careful when eating, as it’s served boiling hot — let it cool before taking a bite. If you can’t handle spice, ask for “less chili.” Locals love soaking fried dough sticks (youtiao) in the leftover broth — an insider’s secret treat.
9. Easy Home Version
At home, you can use an earthen pot instead of copper. Slice store-bought rice jelly, and create the broth using Pixian chili bean paste with a dash of vinegar. While it can’t fully match Anshun’s authentic flavor, it recreates the warmth and spice perfectly for a cozy winter meal.
