peroi

Peroi is a traditional Chinese snack originating from the Jiangnan region, particularly associated with the city of Suzhou in Jiangsu Province. The name "pero" (蒲饵) refers to the raw material used in its preparation, which is the root of the *Phragmites australis* plant, commonly known as common reed or Chinese reed. The term "pero" is often used interchangeably with "pero paste" (蒲饵糊), a sweet, glutinous paste made from the processed reed root.

The preparation of peroi involves several steps. First, the reed roots are cleaned, boiled, and then pounded into a smooth, sticky paste. This paste is then mixed with sugar, sometimes combined with ingredients like lotus seeds, red bean paste, or sesame paste, depending on regional variations. The mixture is steamed or boiled until it forms a soft, chewy texture. In some versions, the pero paste is layered with other fillings such as mung bean paste or lotus seed paste, creating a multi-textured snack.

Peroi is typically enjoyed as a sweet treat, often served chilled or at room temperature. It has a mild, slightly earthy flavor with a chewy consistency, making it a popular choice during festivals, family gatherings, or as a casual snack. Variations of peroi exist across different regions, with some incorporating additional flavors like osmanthus or rosewater for a fragrant twist.

In modern times, peroi has gained popularity beyond its traditional Jiangnan origins, appearing in specialty dessert shops and as an ingredient in fusion desserts. Its versatility and unique texture have also inspired adaptations in other cuisines, though it remains deeply rooted in Chinese culinary heritage.