Puffed rice or other grains are sometimes found as street food in Asia. The traditional puffing process involves using an integrated pushcart/puffer that has a rotating steel pressure chamber heated over an open flame. The loud booming sound that occurs when the pressure is released serves as a form of advertising.
The earliest mention of puffed rice was in China, in a book written by Fan Chengda during the Song Dynasty (around 1100 AD). It was a part of the rituals during the Spring Festival and was made in large cooking pots known as "fǔ" (釜), which were heated with woodfire.
0 komentarze:
Post a Comment