Lao Chao

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

Lao chao is a Chinese fermented rice made from sticky rice. The rice is steamed, cooled, made into small cakes with a starter that includes the mold Aspergillus oryzae and yeasts, and held at room temperature for two to three days until it becomes soft, sweet, and tart, with a fruity and alcoholic aroma.