Jingxixiang 糯 粽 粽 是 是 是 是 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖 靖Ten said to cook the fragrant manchurian. The process of making chills is also very particular. It is necessary to soak the fragrant rice in concentrated alkali water for 10 hours, remove it, rinse it, drain it, then wrap it in bamboo leaves and put it in the pot for three or four hours. The chills made through such a process are crystal clear, full of aroma, sprinkled with honey, soft and smooth, sweet but not greasy. The sorghum made from the scented soaked in soda water will not deteriorate after ten days and a half.

Jingxi Xiangyu is produced in Baise Jingxi. When making the fragrant stagnation, firstly, soak the large and pure fragrant rice in the clear water, add the appropriate amount of concentrated alkali water, stir well, soak for 10 hours, remove and rinse again 2 times, in the bamboo raft, drain Dry, wrapped in bamboo leaves into triangles or long strips of tweezers, bundled, put in the pot and cook for three or four hours. After the cold, the bamboo leaves are peeled off, and the cool and cool is bright and golden, and the aroma is rich. Cut the fragrant scallions into small pieces, put them into a bowl, sprinkle with honey, sweet and delicious, sweet and not greasy, with soft, slippery, tough, cool and so on.