At the table
Take small bites of the sticky rice balls and chew thoroughly. Use chopsticks or a fork to separate a piece; let it cool first if served hot.
Contains soy and sesame. The rice balls are sticky and chewy; avoid swallowing a whole ball. Confirm the actual toppings and any added ingredients if you have dietary restrictions.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
The traditional presentation serves three pieces together; the throwing performance is part of the preparation.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Brown-sugar sweetness with soybean and sesame aroma.
- Chili heat
- Texture
- Soft, sticky-chewy rice with a powdery coating.
- How it’s made
- Pound cooked glutinous rice, divide into balls, coat in soybean flour and add brown sugar and sesame.
The traditional presentation serves three pieces together; the throwing performance is part of the preparation.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Sichuan.
About this regional connection
Sichuan: A Sichuan preparation.
Ask if they have it first
请问你们有三大炮吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
The three bangs behind San Da Pao
Three loud bangs give this dessert its name. In a traditional Chengdu demonstration, portions of pounded cooked glutinous rice are thrown against a board, making stacked metal dishes rattle, before bouncing into soybean flour. Three pieces are served together with brown-sugar syrup and sesame. The performance is part of the pleasure; the dessert itself is soft, chewy and sweet.