Steamed meat, also known as milking (preserved, preserved) meat is widely popular in China Jiangxi, Chongqing, Sichuan, southern Shaanxi, Henan, Anhui, Hubei, Hunan, Zhejiang, Fujian, Guangdong and other places of one of the traditional dishes. The main ingredient is skinned pork with rice flour and other flavorings.

History of Steamed Pork 1. "Steamed Pork" used to be popular in Shinyang Prefecture (including Tianmen, Honghu, Qianjiang, and Shinyang), which is known as the "hometown of steamed vegetables", and is one of the famous "Three Steamed Porks of Shinyang". It is one of the famous "three steamed dishes of Shinyang". The story of the "Three Steamers of Shinyang" is a well-known one.

History of Steamed Pork2. "Three Steamed Pork in Shinyang" is said to have started with the story of Chen Youliang, the leader of the peasant revolt at the end of the Yuan Dynasty. At that time, Chen Youliang from his hometown of Shinyang led an expedition on the eve of the Cai Shi Jie, in order to comfort the soldiers and encourage morale, so that the accompanying army package cooks according to the word "levy" to make some of the hometown dishes, which means to achieve victory in the expedition. Clever chef according to "levy" "steam" homophonic different word meaning made steamed fish, steamed meat, steamed dumplings. Chen Youliang's wife Luo and take advantage of the ready-made greens - commercial artemisia washed and cut off, steamed fish and meat with rice flour mixed with seasonings and steamed, sent to the table, the generals and soldiers are very happy to eat, praise. From then on, the people in this area have to follow suit, in the happy days, but also with the "three steam" as a big dish feast guests, passed down to this day.