Sichuan Cuisine: Yinjiapo Fermented Glutinous Rice 四川美食：殷家坡醪糟

远近驰名的叙永城区殷家坡醪糟，已有上百年历史。采用几十种草药制成曲药，待大糯米蒸熟后，放入适量曲药发酵制成香甜扑鼻的醪糟。殷家坡醪糟不燥不酸，保持浓郁的甜味，放入水中煮沸，水清明晰，米粒成团，冷食热食均醇和和清香。一年四季上门的顾客络绎不绝。
The famous Yinjiapo Fermented Glutinous Rice in Xuyong County has a history longer than one hundred years. Dozens of medicinal herbs are used in making the yeast. After the glutinous rice is steamed well, add an appropriate amount of yeast and ferment it. This is the method for making the sweet smelling Fermented Glutinous Rice. The Yinjiapo Fermented Glutinous Rice is neither dry nor sour, and maintains a rich and strong sweetness. Then put this fermented mixture into water to boil. The boiled soup will be clear and the fermented rice will stay in small masses, and it tastes mellow and has a delicate fragrance, either it is cool or hot. It attracts endless streams of customers all year round.
早在清代时殷家坡刘洪发，采摘了几十种草药制成曲药，用大酒米浸泡适度以后武火蒸熟，摊凉保持一定温度，放入适量曲药发酵而成香甜扑鼻的醪糟，从此吸引了市民。
As early as the Qing Dynasty, Liu Hongfa in Yinjiapo picked dozens of medicinal herbs and made them into yeast. After soaking the glutinous rice for a moderate period of time, he steamed it on high heat. Then he cooled it and maintained it at a certain temperature before adding the appropriate amount of yeast and fermenting it. From then on, the sweet smelling Fermented Glutinous Rice became a very popular dish.
开初少数人带着尝试的心情，到刘家小食店食之，继而一传十、十传百，很快驰名省内外。刘老八十多岁才传技于儿媳，现已继传到第三代孙媳魏克芬。其醪糟特点：不燥不酸，较长时保持浓香甜味，放入水中煮沸，水清明析，米粒成团。冷热服食均是甜味清香扑鼻。
At first, a small number of people at Liu’s restaurant tried the dish, but word of mouth spread across the province. Mr. Liu, however, did not pass on his recipe to his daughter-in-law until he was over eighty years old. His granddaughter- in-law, Wei Kefen, has taken over the family business. Their Fermented Glutinous Rice is neither dry nor sour, its soup is clear and the rice remains in small masses and its sweet flavor lingers either it’s hot or cool.