Raw materials: pork fat and lean meat, water chestnut, crisp pulp, refined salt, monosodium glutamate, spiced powder, soy sauce, starch, salt and pepper, Zhejiang vinegar and salad oil.

Practice: cut the water chestnut into small dices; Chop pork into mud, then add salt, monosodium glutamate, soy sauce, starch and a little water and stir until it is thick, add diced water chestnuts and stir well, squeeze into balls and steam on the drawer. Add the spiced powder into the crispy paste and mix well, then add the crispy paste into the meatballs, fry them in hot oil until they are light yellow, plate them, and serve with salt and pepper and Zhejiang vinegar.

Pearl pirong

Ingredients: pork stuffing, glutinous rice, mung bean, green leaves, refined salt, monosodium glutamate, white sugar, Shaoxing wine and egg yolk.

Practice: soak the glutinous rice in clear water 12 hours, take it out, trim the leaves into round pieces, and wash the green beans. Add Shaoxing wine, refined salt, monosodium glutamate, sugar and egg yolk into pork stuffing, mix well, squeeze into small balls, roll a layer of glutinous rice one by one, pad with round leaves, brew three green beans, and steam in a cage for 20 minutes until cooked.