Nankang's boiled meat, also called Champion Lai, is boiled. It is said to be 1778 (in the forty-three years of Qianlong, Dai Yaheng, a native of Nankang, was the first to win the prize. He asked people who went home to celebrate the banquet to bring a wallet home for the old people at home to taste. Therefore, for a time, boiled fish roe was called the number one dish. Dai Ya Heng Zi, a famous lotus, was buried during the Reform Movement of 1898 and during the Imperial Examination. His brother Dai Xinting, his uncle Dai and his father Dai were all famous in the DPRK, and they were collectively called the four Dai's in Nan 'an. Contact with this family and respect for the food of the elderly will naturally have a wide impact. Boiled pork, also known as "boiled meat" and "champion dish".

Before the Nankang River was protected, it was related to "Dai Zhuangyuan" in Nan 'an Prefecture. According to legend, during the Qianlong period, Dai Quheng, the number one scholar, gave a big banquet to thank his neighbors. Because of paying attention to the ostentation and extravagance of the "champion" seats, the chefs wrapped the cooked pork in the shape of a "champion hat" with local lotus leaves, and steamed it into a dish with light yellow color, pure fragrance, fat but not oily, sweet but not greasy.

What's more, after the Champion's Banquet, Dai Champion, considering the people in his family who can't attend the banquet (mainly women, the elderly, the disabled and young people), invited the people who attended the banquet to "fold up" the unfinished "purse", "head sacrifice" (referring to chicken and duck pieces) and "fried fish" with lotus leaves at the banquet for their families to taste. This has formed the customs handed down from generation to generation.

The production of "poached eggs" pays attention to color, fragrance and shape. The practices in different places are similar. Its main ingredient is diced pork, its ingredient is fried rice flour, and then it is seasoned with sugar, salt, soy sauce, pepper, star anise, spiced powder and fresh soup. When making, we should pay attention to mix these evenly, marinate them for about 1 hour, then wrap 2-3 pieces of dried lotus leaves into a hat shape with a rounded bottom, and finally steam them for about 3 hours.

1, pork (main ingredient)

Step 2 cut the pork into pieces

3, adding materials and curing.

4. Lotus leaves are wrapped and steamed.

When making, we should pay attention to stir these evenly, marinate them for about 1 hour, then wrap 2 or 3 pieces of dried lotus leaves into a hat shape with a rounded bottom, and finally steam them for about 3 hours.