Draft:Sanbuzhan

Sanbuzhan (Chinese: 三不粘; pinyin: sān bù zhān) is a sweet Chinese traditional dessert. The name translates to Three non-stick, which describes its texture. The glossy and golden smooth textured dessert got its name for not sticking to the pot, chopsticks, or teeth.

History

Sanbuzhan's history can be traced back to the Qing dynasty. There are many rumoured origins of Sanbuzhan. One of the most popular that Sanbuzhan originated in Anyang in Henan province. Anyang's county magistrate ordered his chef to make food for his father, who couldn't eat any hard food. His father loved steamed eggs and peanuts but was sick of eating the same dish every day. Hence, the chef invented a new dessert made from egg yolk and sugar. He named it Osmanthus Egg (桂花蛋) and was served on the birthday banquet of the magistrate's father. However, it was the chef's first time making it in a big batch. Therefore, the product was too thin, and he added oil and starch. The guests loved the dessert and it, which quickly became popular in Anyang. Some sources also argue that Sanbuzhan originates from Zigong in Sichuan province.

When Qianlong Emperor was on his inspection trips to the south of China, Anyang's county magistrate served him Osmanthus Egg. Qianlong Emperor tried the dessert and was very pleased. Since it did not stick to the pot, chopstick, and teeth, he granted a new name for the dessert, Sanbuzhan (Three Non-Sticks).

Sanbuzhan is also a popular dessert for Chinese culinary chefs to examine their skills, as it requires a lot of time and technique.

Preparation

Sanbuzhan is mainly made of egg yolks, starch, sugar, and oil. First mix egg yolks, starch and sugar with water and sift for a smoother texture. In a preheated and oiled pan pour in and stir the mixture, then gradually add oil while stiring the mixture in low heat. Continue mixing till the oil is fully absorbed and no excess oil could be seen. Once the mixture is smooth and well incorporated, it is ready to be served.