🍽️ Wind-Blown Rice Crisp

Paper-thin Jing ethnic rice crisp.

The Wind-Blown Rice Crisp is a thin wafer of the Jing ethnic area in Fangchenggang, Guangxi, named for being so light the wind can move it. Rice flour batter is spread on a round tray, steamed or baked into an almost translucent wafer, sprinkled with sesame and air-dried until crisp. Paper-thin and semi-translucent, it snaps crisp between the teeth, blending rice and sesame aroma with a faint sweetness. The Jing, a Chinese maritime people, live around Wanwei in Fangchenggang; the wafer was originally portable, keeping sailor food and is now a snack and souvenir. It is eaten plain or wrapped around dishes. Locals make it for festivals, and visitors to the Jing islands often buy a pack—its light, crunching bite tastes of the Beibu Gulf sea breeze.