Where is the specialty of crispy rice? Where is the specialty of crispy rice?

1, crispy rice is a specialty of Anhui. The crispy rice is a layer of rice, which sticks to the pot and burns into a ball when stewing rice. The main raw materials are rice, millet, soybean and corn flour. "Crispy rice crust" was named Anhui. The origin of crispy rice should be in Anhui. On June 4th, 1994, Beijing Evening News published the article "Addiction to addiction" written by Mr. Li Zhiwen, arguing that addiction to addiction was originally a word with local color in Anhui dialect.

2. The old news essays by Yao Yongpu, the late literary master of Tongcheng School, can prove it. Among them, "Yi Jia Men Zhi Jun" has a description: Li (refers to) and Tai Hu Gong (refers to) are both officials, and both have base names. At that time, it was called Wang Baicai and Li Guoba. Guoba, Anhui dialect, means cooking rice at the bottom of the pot. Accordingly, the "rice crust" in modern Chinese evolved from the "rice crust" in Anhui dialect. "Ba" is not a simplified word for "Ba", for example, it is not simplified to "Ba".