As Start of Summer, the seventh of the "24 solar terms" in the Chinese calendar, arrives on May 5, households across Quzhou in Zhejiang province are filled with the distinctive aroma of wumi rice, a kind of glutinous rice that graces local tables.

The dish boasts a rich history, dating back to the Tang Dynasty (618–907). Various legends surround its origins, which are woven into the fabric of this enduring culinary tradition.

Wumi rice, a kind of glutinous rice, is a seasonal delicacy in Quzhou. [Photo/WeChat account: quzhouta]

The secret to making perfect wumi rice lies in the leaves of the Vaccinium bracteatum Thunb. Local wisdom holds that these leaves, rich in anthocyanins and quercetin, offer health benefits such as heart nourishment and mosquito repellent properties.

To prepare things, freshly gathered leaves of the Vaccinium bracteatum Thunb are crushed to extract their juice, which is then used to soak premium local glutinous rice. After 10 to 15 hours, the rice absorbs the essence of the leaves, transforming it from white to a deep, glossy black, ready for steaming.

The resulting wumi rice exudes a very fresh aroma. As wumi rice gains popularity, Quzhou residents are exploring creative variations beyond traditional flavors, from savory to sweet dishes, finding endless culinary possibilities.

A sweet dish with wumi rice. [Photo/WeChat account: quzhouta]