豆沙包很多人都吃過，但在東北地區(qū)有一種粘豆包，可與一般的豆沙包不太一樣。除了餡料大多是完整的豆子，粘豆包的外皮也要突出一個(gè)“粘”字，粘豆包外皮會加入大黃米，將玉米面和黃米按一定比例混合，再用冷水和面，就能和出具有粘性的外皮。

Bean paste buns are familiar to many, but in Northeast China, there's a special kind known as sticky bean buns that offers a different experience. Unlike the typical kind filled with smooth paste, these buns are made with whole beans and have a chewy, sticky outer layer that gives them their name. To make the dough, coarsely ground glutinous millet is mixed with cornmeal in a carefully balanced ratio. Cold water is then used to knead the mixture, resulting in a naturally sticky texture.

在東北，粘豆包最受歡迎，過去滿族人進(jìn)行長時(shí)間戶外打獵時(shí)需要攜帶方便且不易變質(zhì)的干糧，普通米面做成的干糧在寒冷天氣下水分會大量流失，硬得像塊“石頭”一樣。而粘豆包屬于粘食，放幾天照樣軟糯，內(nèi)部水分不會流失，所以當(dāng)?shù)貪M族人的主要口糧就是粘豆包，后來每到冬季當(dāng)?shù)丶壹覒魬舳紩稣扯拱鼇沓浴?/p>

Sticky bean buns have long been a beloved staple in the Northeast. In the past, the Manchu people, who often spent extended periods hunting outdoors, needed food that was portable and resistant to spoilage. Regular rice flour buns would freeze and harden in the cold, becoming almost inedible. But sticky bean buns retained their soft, waxy texture for days, keeping their moisture even in harsh weather. As a result, they became a vital source of sustenance—and eventually, a traditional winter food prepared in every local household.

如今在東北關(guān)系好的鄰里之間，互贈(zèng)豆包已成為一種習(xí)慣，同時(shí)也是贈(zèng)送遠(yuǎn)方親友的理想食物，許多從農(nóng)村邁入城市的人在內(nèi)心都表現(xiàn)出對那種傳統(tǒng)食物的一種特殊的懷念，忘不了這種家鄉(xiāng)的味道。

Today, sharing sticky bean buns has become a warm gesture among neighbors in Northeast China, and they’re often given as gifts to visiting friends and relatives. For those who have moved from the countryside into the city, this humble treat evokes a deep sense of nostalgia—bringing back the comforting taste of home and the memory of simpler days.

責(zé)編：勾曉慶