In Wangmo County, Qianxinan Buyi and Miao Autonomous Prefecture of Guizhou Province, people of the Buyi ethnic group are keeping alive a time-honored tradition – handcrafting brown sugar rice puffs, or mihua in Chinese, to celebrate the upcoming Chinese New Year.

Treasured locally as a festive delicacy, brown sugar rice puffs were traditionally made during the twelfth month of the traditional Chinese calendar and the Spring Festival period. They were often presented as gifts when visiting relatives and friends, symbolizing good fortune and reunion. Today, as living standards have improved, the once seasonal treat has become a popular everyday snack among Buyi people.

The preparation process is intricate and reflects generations of culinary wisdom. High-quality glutinous rice is soaked overnight, washed, steamed, cooled and air-dried. The dried rice is then deep-fried in small batches for about 10 seconds, puffing into snow-white grains. Meanwhile, brown sugar is melted with water over low heat to form a syrup. The puffed rice is quickly mixed into the syrup, along with sesame seeds and peanuts for added aroma and texture. After thorough stirring, the mixture is shaped into round clusters, resulting in a crispy, fragrant, and sweet delicacy.

Each step embodies craftsmanship and care. More than just a festive snack, brown sugar rice puffs preserve the rich flavor of  Chinese New Year festivities and a deep sense of hometown traditions.