The practice of cage meat:

1. After soaking rice for 3 hours, grind it into rice cakes with a rolling pin.

2. Mix Chili sauce with warm water, filter Chili sauce and skin with gauze, mix with refined salt, spiced powder, Shaoxing wine, Jiang Mo and rice flour, and then mix with meat stuffing.

3. Put the mixed meat into a bowl and steam in a cage for 30 minutes.

The practice of lotus leaf steamed bread:

1. Take a proper amount of dry yeast, dilute it with warm water, add a small amount of warm water to the flour to be stirred, knead it into dough 15 minutes to half an hour, and then ferment it in a room with higher room temperature for 2 hours.

2. After the dough is made, take a small piece of dough, knead it evenly, roll it into an oval cake with a rolling pin, then fold it in half, knead it into a flower shape, and steam it in a steamer for 20 minutes.

3. Finally, put the steamed meat into the steamed bread.

Cage Chinese hamburger:

Cage meat Shaanxi original Han flavor snacks. Created in the late Qing Dynasty. The best in the old market. This product is created on the basis of absorbing the production technology of steamed meat with lotus leaves, steamed meat with flour and fried steamed meat. Steamed with raw meat and auxiliary materials, it is red and bright in color, salty, spicy and delicious, fat but not greasy, and rich in nutrition.