At the table
Let the hot filling cool, then take small bites. No peeling or sauce is needed; use a plate or paper sleeve to catch crumbs.
This version contains pork fat. Ask about filling, frying oil and shared equipment; sticky rice needs careful chewing.
Sweet bean fillings and versions without lard also exist; ask which is being sold.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Sweet bean fillings and versions without lard also exist; ask which is being sold.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Salty beans, scallion and ginger with Sichuan-pepper fragrance and rich lard.
- Chili heat
- Texture
- Crisp golden shell, sticky rice and soft mashed beans.
- How it’s made
- Steam soaked rice and pound it, leaving some grains. Fill with boiled mashed red beans, salt, Sichuan pepper, ginger, scallions and lard; indent and fry in rapeseed oil.
Sweet bean fillings and versions without lard also exist; ask which is being sold.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Guizhou.
About this regional connection
Guizhou: 贵阳早餐与贵州糯食传统。
Ask if they have it first
请问你们有贵阳豆沙窝吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A savory breakfast from the frying pan
This account describes a tradition or story, rather than an established historical fact.
Guiyang breakfast stalls make these cakes from cooked rice with a little grain texture. Savory peppery bean filling contrasts with sweet sesame balls often sold alongside.