Chongqing Sticky Rice Roll: A Sweet Morning Bite（糯米团）

1. Origin and History

This snack started in Chongqing street breakfasts in the 20th century.
Vendors used leftover rice to create a cheap, filling morning food.
It shows the wisdom and practicality of Chongqing’s people.

2. Cultural Significance

Locals call it the “soul of Chongqing breakfast.”
It reflects everyday warmth and the city’s lively street life.
People say: “Without a rice roll, you haven’t seen Chongqing’s morning.”

3. Ingredients and Features

The base is steamed sticky rice, soft and warm.
Inside are crispy fried dough sticks and peanut powder.
The outside is coated with sugar and sesame.
Each bite blends soft rice, crunch, and sweet aroma.

4. How It’s Made

Hot sticky rice is flattened into a sheet.
Vendors sprinkle fried dough and peanut powder on top.
The rice is rolled, pressed, then coated with sugar and sesame.
The whole process takes only 10 seconds, but great skill.

5. Flavor and Texture

The first bite is warm and chewy.
The second brings crunch and sweetness.
Sugar crystals crackle lightly, balanced by the nutty sesame.
It feels like a cheerful morning melody in your mouth.

6. Eating Style

Locals pair it with hot soy milk or tea.
Many eat it while walking, blending flavors with street life.
It’s a true taste of Chongqing mornings.

7. Where to Try It

No need for restaurants—just visit a street stall.
Best time: 6:00–9:00 a.m. in local neighborhoods.
Try spots in Yuzhong District, like Minsheng Road or Qixinggang.
Price is only 3–6 RMB per roll.
Point and say: “Wo yao yi ge” (I want one).
Love sweets? Ask for “more sesame.”

8. Traveler’s Tips

The English name is “Chongqing Sticky Rice Roll” or “Ciba Rice Ball.”
Eat it hot—it hardens when cold.
Perfect for carb lovers or travelers preferring mild flavors.

✨ Take a brave bite!
This soft, sweet roll hides Chongqing’s gentle morning charm.
It may lack hotpot’s fiery heat, but it delivers comfort.
Add it to your China street food bucket list today!