A bowl of black glutinous rice. [Photo/WeChat account: sndlyj]
Making and eating black glutinous rice is an early summer tradition that has been observed by residents living near Dayang Mountain and Shushan Village for centuries.
From April to early June in the lunar calendar, villagers used to pick fresh vaccinium bracteatum thunb leaves, wash them thoroughly several times, and put them in a stone oven to pound out the dark green juice. After continuous oxidation, the juice turns grayish purple.
The rice is then soaked in juice overnight and steamed in a wok with gentle heat for about 20 minutes.
The glutinous rice is glossy and fragrant, and eating it is believed to help clear away heat and toxic materials and prevent mosquito bites in summer.
