Dry steaming has been popular in Hong Kong, Macao and other places in the last century, and it is an important role for Cantonese people to have tea and breakfast. Dry steaming takes fat pork, lean pork and fresh shrimp as the main fillings and is cooked with seasonings. Thin skin and thick meat, unique flavor, including Cantonese cuisine characteristics, suitable for Cantonese tastes.

Dry distillation is to directly convert electric energy into heat energy with equipment similar to hot pot electric furnace. There is no moisture in the hot air, so it is called dry steaming.