Posted on 02/27/2005 10:59:51 AM PST by blam
Test shows sticky porridge used to cement ancient Chinese wall
www.chinaview.cn 2005-02-27 20:56:07
XI'AN, Feb. 27 (Xinhuanet)-- The legend that ancient Chinese craftsmen used glutinous rice porridge in the mortar while building ramparts has been verified by archaeological research in northwest China's Shaanxi Province.
In a recent maintenance to the ancient city wall of Xi'an, the provincial capital, workers discovered that the plaster remnants on the ancient bricks were quite hard to remove, said Qin Jianming,a researcher with the Xi'an Preservation and Restoration Center ofCultural Relics.
A chemical test showed that the mortar reacted the same as glutinous rice to the reagent. And infrared spectral analysis alsoshowed that the mortar displayed similar molecule structure to glutinous rice.
"Thus we can conclude that the sticky material was in the mortar," Qin said.
The use of this sticky material, Qin said, helps explain why many ancient Chinese brick structures are still standing.
The walls of Xi'an, the capital of China during several kingdoms and dynasties, were built in the early years of the Ming Dynasty (1368-1644). The construction was based on wall relics of the Sui and Tang dynasties (581-907).
The 13.74-kilometer, 12-meter high ancient wall, which still encircles central Xi'an, is well preserved today.
It is said that ancient construction workers used glutinous rice porridge when building the Great Wall more than 2,000 years ago.
Qin said that the new finding is useful in further study of ancient Chinese brick constructions. Enditem
GGG Ping.
I hate to show my ignorance here, but how does using glutenious rice make it possible for ancient structures to still be standing?
A definition of Glutinous Rice (I think this is from a Thai point of view, not that all such rice is from Thailand)
Characteristics : The consistency of what is commonly called "sticky" rice is derived from two kinds of starch in the kernels, namely amylose and amylopectin. A higher amount of the later increases the sticky texture. Glutinous rice can be easily distinguished from other varieties by its milky colour.
Production :The major production areas for glutinous rice are the upper northern and northeastern regions of Thailand where water is scarce. the best known and best quality variety is called "Sanpathong" which is grown mainly in the north.
Market Facts : Glutinous rice is most widely consumed in the areas where it is grown, as well as by certain communities in Laos and Cambodia.
In addition to direct consumption, it is often used as an ingredient in sweet dishes, snacks and the brewing industry.
However, export of glutinous rice has rapidly increased in the recent years.
Here's one recipe:
Black Glutinous Rice Porridge
(Bubur Pulut Hitam)
300g black glutinous rice
5 litres water
100g castor sugar
100g palm sugar
75g dried longans, rinsed
2 – 3 pandan leaves, knotted
Combine
2 tbsp corn flour
3 tbsp water
thick milk from 1 coconut
1/2 tsp salt
Wash glutinous rice thoroughly and soak in water for several hours.Put rice and water into a pot and cook over medium heat until rice is soft and almost creamy. When rice has reached the desired consistency, add dried longans and pandan leaves.
Add both types of sugar and simmer for a further 10 – 15 minutes over gentle heat. (Never add sugar to the glutinous rice at the start or you’ll have difficulty cooking it.)
Add thickening to the glutinous rice and bring to a boil, then remove from heat.
To serve: Put 2 – 3 tablespoons of thick coconut milk into each bowl of glutinous rice porridge.
Glutinous rice, sticks to your ribs...
Maybe the worker-slave puked into the mortar mix after he consumed the rice porridge.
Japanese used to use it for detergent, glue, and sealent. Rice paste does a lot of stuff. That's why it is so precious.
Where did I hear too much gluten is bad for you? I prefer Indian Basmati rice, they are non-glutinous, and taste the best(although more expensive).
First thing I thought of, too. Except then I thought about some of the rice that I once had at a Hmong festival. Sticky as oatmeal is, it doesn't hold a candle to that rice.
My mother always told me to eat my oatmeal as it would "stick to my ribs".
I of course had a mental image of my chest cavity clogged with a sticky gooey web of oatmeal and refused to eat it.
To this day I can eat just about anything except oatmeal.
Don't know about the use of "sticky rice" for mortar.
Some friends of mine, however, discussed the South Vietnamese penchant for using rice "starch" for fatigues. Apparently it worked quite well, until it rained.
Then, it is said, you damn near got slimed to death.
I can't tell you how it works, but I have a small tin of rice paste and I can vouch for the fact that any bond made with it is permanent. It's every bit as strong as Gorilla Glue without the mess.
Anonymous Athenian, upon sampling Sparta's famous black-bean gruel: "I can see why you Spartans aren't afraid to die."
Ewwww! LOL
Hmmm...interesting. Thanks, I didn't know that.
The Chinese must have been the source for my wife's cooking.
Sticky rice...with lots o' butter. Mmmmmm good.
I thought only my cooking did that.
Phew...what a relief.
Geez---that gives a new meaning to having food that "sticks to your ribs"!!
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