How to make Guigang meat rice dumplings in Guangxi:

1. Add kidney beans to the glutinous rice and clean it.

2. Then soak it in water for half an hour. It will grow a lot after soaking. Drain the water.

3. Prepare candied dates.

4. Cut off about one centimeter from the head of the rice dumpling leaves and roll them up. Add glutinous rice, kidney beans and candied dates.

5. Fill the rice dumplings with two candied dates. If you don’t like sweetness, put one or no candied dates.

6. Seal the rice dumpling leaves.

7. Wrap the extra rice dumpling leaves in a circle and compact them.

8. Tie it tightly with thread, put it in a pressure cooker, cover the rice dumplings with water, and cook for about 20 minutes. Wait at least an hour before opening the lid. The rice dumplings made this way are more glutinous.

Packing method:

1. Cut the pork belly into thick strips and marinate with seasonings 3 hours in advance.

2. Boil the rice dumpling leaves in the pot until they change color.

3. Wash the cooked rice dumpling leaves with clean water.

4. Now that everything is ready, let’s start making rice dumplings. Take three leaves and smooth them inwards, put a spoonful of glutinous rice and gently make a small groove with your fingers.

5. Cross it and bend it down, then hold it upright and sort out the glutinous rice inside. The other end is also bent downward and pinched tightly.

6. Put the wrapped rice dumplings into a large pot and add water just enough to be even with the rice dumplings. Add water while the rice dumplings are boiling.

7. Keep the medium-low heat and simmer for 8 hours. Turn once halfway through 4 hours and turn the bottom to the top. Continue to cook for another 4 hours. When the water is low during the cooking process, add water. Keep the heat on medium to low.