Stir-fried rocks are making waves again, or rather, resurfacing as a culinary curiosity. A recent viral video originating from China has captured global attention, showcasing a street food vendor expertly frying rocks with a medley of garlic, oil, and fiery chili peppers. This intriguing dish is locally known as suodiu (嗦丢), a name that directly translates to “suck and discard.” This moniker is a crucial clue – despite the name “Eating Rocks Chinese,” diners aren’t actually expected to consume the stones themselves.
Priced at 16 RMB per serving, approximately $2 USD, suodiu has sparked debate online. Many viewers expressed astonishment at the seemingly steep cost for a plate that appears to offer minimal edible content. This has led to discussions about value, novelty, and the very nature of street food experiences.
Close up of Suodiu, a unique Chinese dish of stir-fried rocks
However, the seemingly bizarre practice of “eating rocks chinese” through suodiu is far from new. This peculiar dish boasts a rich history within China, particularly in Hubei province, often lauded as the “Land of Fish and Rice” for its agricultural abundance. Suodiu’s origins trace back to the resourceful boatmen of this region.
While definitive written records of suodiu’s inception remain elusive, oral traditions passed down through generations of Hubei’s boat workers suggest that the dish has existed for centuries. Suodiu was not an everyday meal; instead, it was a culinary improvisation born out of necessity, prepared only when provisions ran critically low and conventional food supplies were exhausted.
The rocks utilized in suodiu, typically sourced from local rivers, are said to impart a subtly fishy essence when stir-fried. The cooking process involves first sautéing aromatic ingredients like scallions, ginger, and garlic in hot oil to release their fragrant oils. The rocks are then introduced to the wok, cooked over intense heat, and finally served. Historically, the robust flavors of suodiu were considered an ideal accompaniment to alcoholic beverages.
Up until the mid-20th century, boatmen in Hubei would reportedly prepare suodiu several times annually. However, by the 1980s, the dish had largely faded from popular memory, becoming a relic of the past. The recent resurgence of stir-fried rocks has elicited a spectrum of reactions. Some observers dismiss it as a clever marketing ploy capitalizing on shock value, while others voice concerns about potential choking hazards posed by the smooth river stones. A segment of the population finds the revival of suodiu to be somewhat insensitive.
As one Weibo user poignantly wrote, “My father used to recount stories of these fried rocks. The hardship of those times, memories he couldn’t bear to revisit, are now a viral internet sensation. I’m conflicted about how to feel.”
The comeback of “eating rocks chinese” as suodiu arrives amidst a broader trend among China’s younger generations. This demographic is increasingly embracing an irreverent and often sarcastic approach to societal norms, particularly concerning food, work culture, and financial pressures.
