A bowl of fermented glutinous rice with sweet osmanthus flowers. [Photo/WeChat account: hafbwx]

As the saying goes, "Fleshing out in autumn means no worries in winter." In the autumn and winter seasons, as cold winds begin to rise, the traditional dessert from Hai'an in Nantong – fermented glutinous rice infused with sweet osmanthus flowers – serves as an excellent choice for dispelling the chill.

The delicate flavor of this dish comes from a blend of fresh osmanthus flowers, premium glutinous rice, and sweet wine yeast. Each stage of preparation, from washing, draining, steaming, cooling the rice to crushing the yeast, and finally mixing everything together, reflects careful craftsmanship and attention to detail.

The wine yeast is a key ingredient that imparts flavor and aroma to the wine. After crushing and grinding it into fine powder, it is mixed evenly into the steamed glutinous rice, ensuring the yeast envelops every grain.

After fermenting period of 48 hours, the aromas of osmanthus and yeast have fully blended, resulting in the wine beginning to overflow from the container. This overflow indicates that the wine is now ready for tasting.

With each mouthful, the soft and glutinous rice, the sweet wine, and the delicate osmanthus aroma intertwine, creating a rich, sweet fragrance. A comforting warmth pervades your entire being, evoking memories of the gentle embrace of autumn.