Baozan, also known as Tiezan, is a special snack in Hakka areas such as Jiexi County, Fengshun County and Gannan County of Jiangxi Province. It is made of rice paste, and then steamed in an iron pan into a rice film similar to river powder, just like cooking rice rolls. At the same time, according to the different water content and cooking time of rice slurry, varieties with different toughness, thickness and color are formed. These rice films can be stacked like paper, which saves space and is convenient for transportation. You can also put some cooked food on the rice film, such as pork, dried tofu, pickles, pumpkins, leeks, radishes, sauerkraut and other vegetables as fillings, and then wrap or roll up the four corners of the rice film. The fillings and fillings can also be matched with each other, for example, lean tofu, pickles, leeks and pickled beans.

There are many small shops or restaurants along the highway in Nanshan Town, Jiexi. Generally, a large pot, a square table and several benches can be opened. Even a picky guest can meet his needs. He can eat whatever he wants, such as beans, pickles, dried beans, sauerkraut and cucumbers. Morning is the busiest time for these small package shops. The "bag bosses" are busy with their bags and don't lift their heads. While shouting five pumpkin bags, he quickly brought rice slices. People who eat steamed buns in the store, including children and the elderly, have deliberately driven for dozens of kilometers, which reminds people of prosperity for delicious steamed buns.

Jiexi's hand-held bag hairpin starts with the steaming rice slurry in the pot and is wrapped in the guest's mouth. It can be easily completed in 20 seconds, fresh and hot. Eat steamed buns while they are hot, and you don't need to be polite when you eat them. Take it, don't use chopsticks, don't use plates. If you don't want to, you can add a green bag to your hand. Wash your hands and grab them with your hands. Because it's too hot, ten fingers have to rotate and keep beating, just like playing the piano, so as not to be burned, and your mouth has to wheeze out hot air. Especially in winter, ten fingers are like red grapes, which means joy.

There are many fillings, such as beans, pickles, dried beans, pickles, cucumbers and rice spoons. Steamed buns with rice spoons are one of people's favorites: slippery but not wet, dry but not dry. Through the hair clasp skin, you can vaguely see the green rice spoon stuffing, just like a girl wearing a see-through dress to reveal her underwear in summer, which makes people think. Take a bite while it is hot, and the fresh taste of the rice spoon goes straight to the heart. Remember to put more oil and water to achieve lubrication effect. Oily green vegetable juice will flow from the palm of your hand, and a few drops will hang on the corners of your mouth without losing the taste of contemporary food. I can't help thinking of grandma's bun when I was a child. The most common steamed buns in grandma's house are rice spoons and vegetable steamed buns. Grandma's bag is as fast as the boss in the bag shop. She was neat, her mouth kept shouting, eat quickly, and she had a little smile on her face. Of course, our nephews won't be polite to anyone. We just swallow them without thinking. What a cool word! Ah, this is grandma's bun.

The origin of hairpins. According to elders, this is related to the eating habits of Hakka ancestors who ate jiaozi. Baozan is actually the stuffing of Shuizan Bao, which is a special food of Hakka people in Jiexi and Fengshun areas. Although the water chopsticks used for packaging are similar to Shahe powder in Guangzhou, they are all steamed with rice pulp. But the hairpin has its own unique flavor: the skin is thin, smooth and tough, and the cabbage stuffing will not break. Sliced into strips can be very thin and elastic, and will not stick when fried. This is mainly due to the high requirements for rice quality and water quality and exquisite steaming technology. To make good use of rice, it is generally necessary to soak rice for about 12 hours a night. In rural areas, rice is mainly put on a stone mill with water and ground into rice slurry. The traditional rice milling in rural areas is that one person puts the soaked rice into a stone mill with a proper amount of water, and one person pushes the mill. The rice slurry thus milled is much more delicate and uniform than the rice slurry milled by the machine. The ground rice slurry is put in a large iron pot and steamed with "tinplate" (tinplate steaming plate). The pot is big, and the steaming plate is also big. It is enough to burn it with firewood and strong steam. Tinplate plates float on the water and steam, and both sides are heated evenly, only one at a time. After more than ten seconds of fierce fire, you can open the lid and see the blisters on the tinplate, which are ripe. After the pot is steamed, draw a circle around the plate with chopsticks and draw a cross in the middle, so that one water stick becomes four. Put the fried pickles, dried beans, beans and rice spoon in the middle of the small piece while it is hot, and fold the four sides in the middle into a beautiful square, which is a beautiful clutch stick. There is also steamed rice film hanging on round bamboo, which will be more elastic after air drying, in order to better preserve and seiko. Cut the rice film into strips, which is really similar to rice noodles. Generally speaking, during the Spring Festival, rural families usually cook chickens and ducks. Our rice film can be added to the soup after it is cooked. It is delicious in color, smell and taste, adding a smile to many rural families. It is the best gift for the poor in the gobbledygook.