Festive delicacies: Wumi rice

Wumi rice, a delicacy savored by residents of Hengjie town in Ningbo's Haishu district around the time of the Qingming Festival. [Photo/Ningbo Daily]

Residents of Hengjie town in Ningbo's Haishu district have recently started making wumi rice, a beloved local delicacy savored around the time of the Qingming Festival, which falls on April 4 this year.

The culinary delight is made with rice and a plant known as Vaccinium bracteatum Thunb. (VBT). The meticulous production process begins with locals venturing into the mountains to gather fresh VBT leaves. These leaves are then carefully soaked in water and methodically crushed. After a day of settling, the crushed leaves are blended with washed glutinous rice. 

Through a tedious and detailed process, the leaf juice and glutinous rice amalgamate, resulting in the distinctive deep purple-black hue of the mixture. Finally, after steaming and cooling, the result is a delicacy that is both refreshing and sweet.

Mao Kena, a resident of Shangzhen village in Hengjie town, lamented, "This skill has been passed down from the older generation. However, in recent years, the scarcity of VBT leaves in the mountains has led to a decline in the frequency of its production."

"Every time I eat wumi rice, it evokes nostalgic childhood memories," she added.