At the table
Hold with a napkin or food wrapper, let the hot cake cool slightly and bite into it. The plain version needs no peeling or unwrapping of leaves.
The cooking oil is unspecified; vegetarian and vegan status is unconfirmed. Confirm fillings and ingredients for dietary needs.
Some versions have a filling. This entry describes the plain version; the mold-greasing oil is not specified, so confirm it when choosing vegetarian or vegan food.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Some versions have a filling. This entry describes the plain version; the mold-greasing oil is not specified, so confirm it when choosing vegetarian or vegan food.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Rice aroma, sweetness and a slight fermented tang.
- Chili heat
- Texture
- Thin crisp browned surfaces around a soft, lightly springy center.
- How it’s made
- Rice is soaked, ground and fermented with yeast. Sugar, baking soda and baking powder are added before the batter is cooked in oiled triangular molds and browned on both sides.
Some versions have a filling. This entry describes the plain version; the mold-greasing oil is not specified, so confirm it when choosing vegetarian or vegan food.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Chongqing.
About this regional connection
Chongqing: Tongnan Shuangjiang regional street snack.
Ask if they have it first
请问你们有潼南三角粑吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A molded street snack
This account describes a tradition or story, rather than an established historical fact.
In Tongnan’s Shuangjiang old town, triangular molds turn fermented rice batter into individual handheld snacks. Their browned surfaces contrast with the soft center.