1. An essay on Zhaoqing’s specialty, steamed rice dumplings

Steamed rice dumplings, a specialty of Zhaoqing, are known as the “King of Refreshments” and are also called steamed rice dumplings. However, they are not the same as the familiar “Dragon Boat Festival rice dumplings”. There is a clear difference. Ordinary rice dumplings are mostly wrapped with miscanthus leaves, in a twisted quadrangular or long strip shape, while Zhaoqing's steamed rice dumplings are wrapped with unique local winter leaves and water plants, and are shaped like a pillow or an Egyptian pyramid. The fillings are also different. They are made of glutinous rice, mung beans and other ingredients. The fat inside is more plump and moderate, which harmonizes the taste. It is deeply loved by the public. It also embodies the traditional flavor and culture of steaming in Zhaoqing.

Main raw materials

The main raw materials for making Zhaoqing steamed buns are glutinous rice, mung beans and fatty pork. The ratio is 10:6:4. Steamed generally

One piece is about 0.5 kg. The packaged semi-finished products should be placed in a large vat and steamed over high heat for 8 to 10 hours. While cooking, add a large amount of water until the glutinous rice, mung beans and fatty pork are melted and mixed together. It's called "Big Meat Wrapped Steamed". Currently, some shops on the market make Zhaoqing steamed buns during the festival. In addition to using glutinous rice, mung beans, and fatty pork, they also add mushrooms, eggs, sausages, etc. This kind of wrapped steaming is called Zhaoqing’s special wrapped steaming king. Zhaoqing steamed buns are full of aroma, loose and smooth in the mouth, fat but not greasy, sweet and delicious, and have a unique flavor. It is a traditional food used by local residents to celebrate the Spring Festival.

Related allusions

Zhaoqing is located in the central and western part of Guangdong and is known as the ancient capital of Lingnan. The local steamed bun is an authentic specialty of Zhaoqing.

It is said that the human-made steaming system in Zhaoqing began in the Qin Dynasty. When Qin Shihuang was in power, the taxes were extremely heavy, the labor was numerous, and the farmers were miserable. At that time, in order to facilitate field work, farmers wrapped rice in bamboo leaves or mango leaves, cooked it and carried it with them as dry food. This was the earliest wrapped and steamed rice. By the Han Dynasty, urban and rural residents in Zhaoqing had the custom of wrapping steamed rice dumplings during the Spring Festival and Dragon Boat Festival, which has been followed to this day. Nowadays, Zhaoqing steamed buns have become a well-known traditional product in vernacular places. As a must-have gift for visiting relatives and visiting relatives during the Spring Festival, it means abundant food and clothing and good luck in the coming year. It can be seen that steamed buns are different from rice dumplings. They are not used to commemorate Qu Yuan, but are auspicious food for people to hope for a prosperous life.

It is said that Bao Zheng was transferred to the capital for his outstanding political achievements in ancient Duanzhou (today's Zhaoqing). When he took office, the people of Duanzhou used the most precious glutinous rice and mung beans at home, plus pork that could only be eaten during the festival. , made into a food shaped like an iron fist, and asked Bao Zheng to take it with him to eat on the road. Therefore, Zhaoqing's steamed buns are more like the shape of Bao Gong's Iron Fist.

2. How to write "Zhaoqing Specialty - Wrapped and Steamed" for fifth grade primary school students

There are several large round basins placed on the kitchen stove to prevent water from drying out. Everyone has them in front of the iron pot. They were joking, the firelight was full of everyone's joyful laughter, and half of the work was done by spreading an extra layer of glutinous rice on the surface. In front of the big iron pot, this moment was the most warm, with some red beans and glutinous rice. of. It's time to wrap the steamed rice dumplings. The adults wash the donuts first. If they are not tied well, the wrapped steamed rice dumplings will fall apart during cooking, and the essence inside will be lost. Then put the red beans.

After all the preparations have been done, it won’t taste good. The adults took out a straw rope and tied it tightly to wrap the steamed rice dumplings. At the end, they also tied it tightly with another Si Jie, looking at such a big iron pot, opened their mouths wide and said "Wow", and put a piece of sweet and delicious pork in the middle. The next step was to cook, wrap and steam the rice dumplings. Everyone was carrying buckets of water. . One morning, we were not surprised.

The adults were busy in the house, pouring into the big iron pot just now, and we children also came to help, carrying smaller buckets. Soon, the big iron pot was It was half filled with water, and we started to wrap the steamed rice dumplings inside. Everyone took out a small wooden stool from the house. The smell was beyond words. From the beginning of the village to the end of the village, the whole village was filled with steamed rice dumplings. With the delicious aroma, everyone eagerly ate the fruits of their labor. This kind of deliciousness cannot be tasted in the steamed rice dumplings bought outside.

It has been several years since I went home to celebrate the Dragon Boat Festival. Even though it took more than ten hours to steam, and I had to pour water into the pot from time to time, the most exciting thing was to wrap the steamed rice dumplings myself. Maybe I enjoyed it. Even this moment, this process, comes to fruition from time to time.

After the steamed rice dumplings were steamed, when I opened the lid of the big iron pot, everything in front of me was hazy. The people in Fuli have already begun to work. Every household carries out a large iron pot that is almost the height of an adult. We children. The Dragon Boat Festival is a festival to commemorate Qu Yuan, and on this day, almost every household will Eat a big steamed rice dumpling, and in my hometown, we are waiting for these steamed rice dumplings, that is, wrapping these lovely pyramids and strong steamed rice dumplings, I really miss it! I really want to live it again, the fog has not dissipated, and the last step is also the most critical step. After a few years, I put the Dragon Boat Festival, glutinous rice, etc. at the bottom

3. Composition, 200 words , Zhaoqing’s steamed rice dumplings

Hometown’s steamed rice dumplings Zhaoqing is a tourist city, and there are many specialties of Zhaoqing, such as: Duan Inkstone, Zhaoshi, steamed rice dumplings, Sihui Sha Tang Ju, Deqing Gong Mandarin , Gaoyao straw mat... Among them, steamed rice dumplings are the most delicious.

The steamed rice dumplings are cone-shaped, like a pyramid. The outer skin of steamed rice dumplings is green and wrapped with Zhaoqing's unique winter leaves. The ingredients inside include: mung beans, glutinous rice, and pork.

First, stuff about 7 to 8 winter leaves into the fisherman's hat to form a corner; then, put glutinous rice on an even layer, mung beans on a layer, and Put 2~3 pieces of pork in a layer; do these steps one more time at the end; then use straw to tie the steamed rice dumplings; if you want the rice dumplings to be steamed, they must at least be steamed in a special large pot 7~8 hours. After peeling off the winter leaves layer by layer, you will see a yellow-green "pyramid". Because the steaming absorbs the chlorophyll of the winter leaves, the glutinous rice inside turns yellow-green.

After cutting the steamed bun, the mung beans and pork inside were squeezed out, and the aroma of winter leaves and mung beans hit your nostrils. If you take a bite, you will feel that the steamed buns are loose in the mouth, smooth and sweet, and the fatty pork is not fat at all, it is so slippery that you don't even know it after swallowing it.

After swallowing it, you will feel warm in your stomach, as if the acupuncture points have been opened by a martial arts master. There is also a smell of mung beans and fatty pork in your mouth, which is really fragrant in your teeth and cheeks. . Wrapped and steamed, it not only tastes good, but can also be stored for a long time.

Winter leaves are cold in nature and have strong preservation properties. Wrapping and steaming are very nutritious, because glutinous rice is rich in rice nutrients, and mung beans have vitamins, oxygen, etc. needed by the human body.

Every time I eat steamed rice dumplings, I feel that they smell like my hometown.

4. How to write "Zhaoqing Specialty - Wrapped Steamed Rice" for fifth grade primary school students

The Dragon Boat Festival is a festival to commemorate Qu Yuan, and on this day, almost every household will eat it A big steamed rice dumpling. In my hometown, the most popular thing is to make the steamed rice dumpling by yourself.

One early morning, the fog has not dissipated, and everything in front of me is hazy. The people in Fuli had already begun to work. Every household carried out a large iron pot that was almost the height of an adult. We children, looking at such a large iron pot, all opened our mouths and said "Wow" After a few years of Dragon Boat Festival like this, we are not surprised.

The adults were busy in the house. There were several large round pots on the kitchen stove, filled with red beans and glutinous rice. It's time to wrap and steam the rice dumplings. The adults wash the rice dumplings first, then put the red beans, glutinous rice, etc. at the bottom, put a piece of sweet and delicious pork in the middle, and spread an extra layer of glutinous rice on the surface, and it's done. Half, and the last and most critical step is to wrap these cute pyramid-shaped steamed rice dumplings. If they are not tied well, the rice dumplings will fall apart during cooking, and the contents inside will be lost. The essence is not delicious. The adults took out a straw rope and tied it tightly to wrap the steamed rice dumplings. At the end, they also tied a tight knot.

All the preparations are done, and the next step is to cook and steam the rice dumplings. Everyone is carrying buckets of water and pouring it into the big iron pot just now, and we children are also here Help, carrying a smaller bucket. Soon, the big iron pot was half filled with water, and they began to wrap steamed rice dumplings inside. Everyone took out a small wooden stool from the house and stood in front of the big iron pot. This moment is the most heartwarming. This steaming lasted for more than ten hours, and water was poured into the pot from time to time to prevent the water from drying out. Everyone was talking and laughing in front of the iron pot, and the firelight was filled with everyone's joyful laughter. , waiting for these steamed rice dumplings, we may enjoy this moment, this process, and the results from time to time. The steamed rice dumplings were steamed. As soon as I opened the lid of the big iron pot, the aroma was beyond words. From the beginning of the village to the end of the village, the whole village was filled with the aroma of steamed rice dumplings. Everyone ate their own rice dumplings eagerly. The fruits of labor, this kind of deliciousness cannot be tasted in steamed rice dumplings bought outside.

It has been several years since I went home to celebrate the Dragon Boat Festival. I really miss it! I really want to do it again.

5. Essay, 200 words, about Zhaoqing’s steamed rice dumplings

Hometown’s steamed rice dumplings

Zhaoqing is a tourist city, and there are many specialties in Zhaoqing. For example: Duan Inkstone, Zhaoshi, Wrapped Steamed Zongzi, Sihuisha Tangju, Deqing Gonggan, Gaoyao Straw Mat... Among them, Wrapped Steamed Zongzi is the most delicious.

The steamed rice dumplings are cone-shaped, like a pyramid. The outer skin of steamed rice dumplings is green and wrapped with Zhaoqing's unique winter leaves. The ingredients inside include: mung beans, glutinous rice, and pork. First, stuff about 7 to 8 winter leaves into the fisherman's hat to form a corner; then, put glutinous rice in an even layer, mung beans in a layer, and 2 to 3 pieces of pork. One layer; finally do these steps one more time; then use straw to tie the wrapped steamed rice dumplings; if you want the wrapped steamed rice dumplings to be cooked, they must be steamed in a special large pot for at least 7 to 8 hours.

After peeling off the winter leaves layer by layer, you will see a yellow-green "pyramid". Because the steaming absorbs the chlorophyll of the winter leaves, the glutinous rice inside turns yellow-green. After cutting the steamed bun open, the mung beans and pork inside were squeezed out, and the aroma of winter leaves and mung beans hit your nostrils. If you take a bite, you will feel that the steamed buns are loose in the mouth, smooth and sweet, and the fatty pork is not fat at all, it is so slippery that you don't even know it after swallowing it. After swallowing it, you will feel warm in your stomach, as if your acupuncture points have been opened by a martial arts master. There is also a smell of mung beans and fatty pork in your mouth, which is really fragrant in your teeth and cheeks. Wrapped and steamed, it not only tastes great, but can also be stored for a long time.

Winter leaves are cold in nature and have strong preservation properties. Wrapping and steaming is very nutritious, because glutinous rice is rich in rice nutrients, and mung beans have vitamins, oxygen, etc. needed by the human body.

Whenever I eat steamed rice dumplings, I feel like they smell like my hometown!

6. How to write a composition about steamed rice dumplings

The story of steamed rice dumplings in Zhaoqing

The steamed rice dumplings in Zhaoqing also contain a touching love legend. ——It is said that in ancient times, there was a young man and woman in Duanzhou. The girl was named A Qing and the boy was named A Guo. They were deeply in love. But A Qing's parents believed that A Guo was just a scholar with no money and power, and they did not allow their daughter to fall in love with him. To this end, Aguo is determined to work hard. The big exam was coming again this year, so he packed his luggage and rushed to the capital. In the early morning, Ah Qing arrived and presented him with glutinous rice and mung bean rice balls wrapped in winter leaves overnight, telling him to cherish the journey and not forget the love between both parties. Aguo was the top scholar in high school, and the emperor wanted to recruit him as his consort, but Aguo refused. The emperor was angry and imprisoned him. Aguo cried while touching the rice balls every day, and the princess was surprised. Aguo said: If you don't throw away the chaff, let alone the rice balls? The princess was greatly moved and let Aguo return home. A Guo and A Qing finally became immortals. Later generations discovered that rice balls made of glutinous rice, mung beans, pork and other ingredients wrapped in winter leaves were sweet and delicious, so they imitated them one after another. Later, they became a must-have for every household during the Duanzhou New Year. Those wrapped and steamed are also called "fruit green".

7. An essay of about 50 words introducing Zhaoqing’s New Year customs Urgent

Zhaoqing people have many unique customs during the Spring Festival. For example: fried squid, boiled, wrapped and steamed brown rice. Just talking about boiled, wrapped and steamed brown rice can tire a lot of people.

The women in the family first have to spend half a day washing dozens of kilograms of glutinous rice in a big pot. If it is a big family, it may weigh more than a hundred kilograms. They prepare fat meat, soybeans and other ingredients, and spread the pre-washed winter leaves on the table. , first put the glutinous rice on top, then put a piece of fat and a small amount of soybeans, mung beans and other ingredients in the middle, close the winter leaves tightly, wrap it into a pyramid-like shape, and tie it with straw, leaving a handle. , thus completing the packaging work of a steamed bun. It takes a skilled woman two minutes to wrap a steamed bun. The size of the steamed buns is related to the habits of each family. Generally speaking, the steamed buns in rural areas weigh one kilogram, and the larger ones weigh more than two kilograms. In the city, there are also 7 or 8 taels. A few dozen kilograms of glutinous rice means dozens. Wrapped and steamed. Don't think that you're done once the packaging is done. In fact, the most heartwarming and time-consuming work is about to begin - cooking, wrapping and steaming.

If the preliminary work is done by women, then the work of steaming is a matter for men and children. Zhaoqing people have a special rule when cooking steamed buns and must cook them for twelve hours. Maybe this is not a special rule, but a special rule. It is difficult to cook without cooking it for such a long time. Dozens of wrappers are steamed into a huge iron bucket, which is like a big gasoline bucket. Filled with water, placed on a temporary stove made of stones and bricks, and lit with firewood, which is usually Choose wood knots so that you can burn slowly for several hours before you need to refill the firewood. Cooking for twelve hours requires watching the fire. This is the unique New Year enjoyment of Zhaoqing people. Why? You'll know after reading it. The wrapper is steamed and fragrant. It is a must-have staple food for the reunion dinner on New Year’s Eve. It is made at home and sent to each other by neighbors. When you open the winter leaves, the hot steam wafts out. The fragrance of winter leaves, glutinous rice mixed with meat fills the air. In the house decorated with lights and colorful lights, the whole house is full of happiness and joy. The simplicity, enthusiasm and hard work of Zhaoqing people are just like this solid and fragrant steamed bun.

From the 1950s to the mid-1980s, before the Spring Festival, you could see this scene when walking on the streets of Zhaoqing. Every house had a A makeshift brick stove with a huge iron bucket cooking on it. A family gathered around to watch the fire. The adults smoked cigarettes and occasionally added a piece of firewood to make the fire. The children gathered around them. The cold wind was driven away by the stove fire and the steam. The children's fat faces were glowing with flames. , with bright eyes wide open, listening to the adults telling stories about the autumn moon and spring flowers, fairies descending to earth, and causing havoc in heaven. This scene has now disappeared in the urban areas of Zhaoqing, but this unique memory still warms the hearts of many Zhaoqing people.

At that time, people from other places said that people in Zhaoqing were tired during the holidays and were asking for trouble. However, the men, women and children in Zhaoqing were all looking forward to the New Year. They wanted to relive the warm family reunion more than anyone else. The beating flame, the fulfilling labor. The current aftertaste has made many Zhaoqing people feel a sense of warmth from their Dantian, making their noses sore, their eyes moist, and their hearts reset. Angstrom? A sigh, beautiful and simple folk customs, the eternal pure land in the hearts of Zhaoqing people.

8. Introduction to Zhaoqing Specialties Essay 100

People have a habit of eating steamed buns during festivals. One of the Zhaoqing steamed rice dumplings. Packed with special materials. Ordinary rice dumplings are mostly wrapped with mango leaves and have a twisted square shape, while Zhaoqing steamed rice dumplings are wrapped with unique local winter leaves and water plants and are in the shape of an Egyptian pyramid, each weighing about 0.5 kilograms. The main ingredients are glutinous rice, undressed mung beans, pork, or with mushrooms, sausages, salted eggs, etc. as fillings. It is cooked in a large vat with firewood for 7 to 8 hours and is ready to eat. When eaten hot, it will be refreshing and tangy, and the mouth will loosen. Smooth and sweet. (Zhaoqing)

The production area of ??Zhaoqing steamed buns covers the current administrative areas of Duanzhou District, Dinghu District, and Gaoyao City, Zhaoqing City, Guangdong Province.

Zhaoqing’s homemade steamed buns are very particular. First, they must use winter leaves with green color, fragrant leaves, and antiseptic properties as the outer skin; second, they must use high-quality glutinous rice and mung beans of the year; third, they must make the stuffing. The best pork is fat and lean; fourth, five-spice powder and koji wine should be added as seasonings to make the stuffing taste mellow, fat but not greasy. Use a mold to wrap the soaked glutinous rice, mung bean paste, pork stuffing, etc. into angular wraps and steam them; then steam the wraps in a bucket and cook over an open fire for more than ten hours until the glutinous rice, mung beans, and pork are completely integrated. It tastes fragrant, glutinous and mellow, and has the effect of clearing away heat and detoxifying.

It is said that people in Zhaoqing began to make steamed buns in the Qin Dynasty. At that time, in order to facilitate field work, farmers wrapped rice in bamboo leaves or miscanthus leaves, cooked it and carried it with them as dry food. This was the earliest steamed buns. Steamed rice dumplings.

Now in Zhaoqing, some shops make Zhaoqing steamed rice dumplings during the festival. In addition to using glutinous rice, mung beans and fatty pork, they also add mushrooms, eggs, sausages, etc. This kind of wrapped and steamed rice dumplings is called "Zhaoqing Special Wrapped and Steamed King". Zhaoqing steamed steamed bun brands on the market include "Haojuxiang", "Baoxiang Huang", "Huangzhonghuang", also known as "Fat Zaiwei", etc., with prices ranging from 3 to 12 yuan.

Mr. Zhong Ba, the innovative figure in Zhaoqing’s wrapped and steamed industry, was previously the founder of Baoxianghuang. Now he has made a comeback and founded “Haojuxiang” in 2009. Driven by his strength, Since then, "Haojuxiang" has become one of the four major brands in Zhaoqing's wrapping and steaming industry.

Many Chinese and foreign tourists come here, not only to buy steamed rice dumplings as travel gifts, but also to learn about the making process and history of steamed rice dumplings. As a business card of Zhaoqing, steamed rice dumplings are well-deserved.

9. Composition: Dragon Boat Festival (Introduction to Zhaoqing’s local festival customs)

Zhaoqing’s local festival customs

The annual Dragon Boat Festival is coming soon , we people in Zhaoqing, Guangdong have indispensable customs every time we celebrate the Dragon Boat Festival------dragon boat racing, wrapping and steaming (wrapped steaming is also called wrapping and steaming rice dumplings). Now I’m going to tell you how to make steamed rice dumplings in Zhaoqing.

The steamed rice dumplings are carefully made from the finest local glutinous rice, selected local mung beans, fresh pork belly, and edible vegetable oil. Each steamed rice dumpling has a large portion of pork and is sweet, oily, and meaty. It is mellow and fragrant, the meat is tender and fragrant, the texture is soft and smooth, and the fragrance lingers on the teeth and cheeks after eating. Just the aroma wafting out of the steamed buns already makes people salivate!

Wrapped steamed rice dumplings taste delicious, but the making process (Cantonese people call them wrapped steamed rice dumplings) is not simple at all. Its materials include: glutinous rice, mung beans, pork belly, winter leaves, Salt, sesame seeds, cooking oil. The day before the package is steamed, you need to wash the top-quality pork belly, cut it into pieces, and marinate it overnight with various condiments according to everyone's taste; filter the glutinous rice into small sand (called Taosha by Zhaoqing locals); soak the mung beans. Remove the bean shells after night; wash the winter leaves (a leafy plant, used for wrapping and steaming leaves) once, put them in a large pot of boiling water, boil them, wash them twice with clean water, and then you can start wrapping them. Steamed. A small tool is needed for wrapping and steaming, which is a wrapping and steaming mold. It can be made of wood or star iron. We first stack a few winter leaves in this mold, and then put glutinous rice, mung beans, pickled vegetables in order. Good pork belly; then put an extra layer of mung beans and glutinous rice on the pork belly, cover it with a few winter leaves, and finally tie it tightly with a straw rope before putting it in the pot. Because the steamed buns are too thick and big, it takes a long time to cook them. Also, the steamed buns that are just out of the pot are so delicious!

The method of making wrapped and steamed rice dumplings seems very simple and not difficult, but it is still very delicate to actually make. The placement of winter leaves and the wrapping and steaming process after wrapping are very particular. If the wrapping is not done well, The steamed rice will spread during cooking. Experienced people told me that you should be very particular about the selection of materials. If you buy the mung beans from the next year, the steamed ones will not taste good, because the mung beans from the next year will not taste good. When cooked, the mung beans inside will still be like a plate of loose sand even if they are wrapped and steamed, making them unpalatable.

The above is the Zhaoqing specialty that I introduce to you---Zhaoqing steamed rice dumplings! Friends who are interested in trying it must buy a few when visiting Zhaoqing City and take them back to try. For example, some external customers want to buy vacuum coating equipment from us. After they come to inspect, we will buy some Zhaoqing steamed rice dumplings as gifts to them before leaving to express our feelings.

The Dragon Boat Festival is coming soon. Welcome everyone to come to Zhaoqing, Guangdong to celebrate the Dragon Boat Festival, and also come and try our Zhaoqing steamed rice dumplings!

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