Breakfast Stall · Sweet Rice Wine
Xiaogan Mijiu (Sweet Fermented Rice Wine)
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Despite the word 'wine', it is eaten with a spoon: the soft fermented rice grains stay in the bowl with their sweet liquid.
Glutinous rice is steamed, mixed with a wine starter and left to ferment until sweet and soft. It is eaten straight or heated with small glutinous rice balls as a breakfast or late-night bowl.
Why it's made this way: The drink is named after the city of Xiaogan, north of Wuhan, and in 2019 it was picked as one of Hubei's ten famous Chu snacks, on the same list as Wuhan's hot dry noodles.
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Part of World of Street Food — 3422 dishes from 118 countries.
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