At the table
It is served cooked. Break or cut it into manageable pieces and let the hot filling cool before biting. The thin wrapper is edible.
Contains wheat and pork. The sticky filling can remain hot; take small bites and chew carefully.
Do not assume the name means chicken, or that a rice filling is meat-free. Ask which filling and oil are used.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Meat-free versions also exist; fillings and seasonings vary. This entry describes a pork-filled version.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory, with scallion and gently numbing Sichuan pepper; this version has no chili.
- Chili heat
- Texture
- A crisp thin skin around soft, sticky rice and small pieces of pork.
- How it’s made
- Steamed sticky rice and seasoned minced pork are wrapped in wheat dough, flattened and pan-fried in rapeseed oil until cooked.
Meat-free versions also exist; fillings and seasonings vary. This entry describes a pork-filled version.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Chongqing.
About this regional connection
Chongqing: Wanzhou local newspaper breakfast reports.
Ask if they have it first
请问你们有鸡嗉子粑粑吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A rice-filled Wanzhou breakfast snack
This account describes a tradition or story, rather than an established historical fact.
In Wanzhou, this snack combines a wheat wrapper with a rice filling. Flattening and pan-frying gives the outside a crisp contrast to the soft rice inside; it is associated with local breakfast stalls.