It is used to cook eight-treasure porridge. I use it to make rice dumplings. I add an extra red date in the pressure cooker over medium heat for about two hours. It tastes soft and waxy. Some beans are hard, such as red beans, black rice, and others. Just right. But children don’t like eating it very much. I'll try making meat dumplings next time. Salted egg yolk pork belly rice dumplings, chestnut pork belly rice dumplings, and mung bean meat rice dumplings. In terms of taste, I prefer to eat the salted egg yolk flavor. The salted egg yolk is wrapped in the aroma of meat and paired with glutinous rice. It melts in your mouth, has a fragrant aroma and a long aftertaste! In fact, you can try all kinds of flavors, they are all very good. Zongzi is a traditional delicacy in our country. Zongzi in various places have their own characteristics. In 2017, I went to Hangzhou and ate a black pepper beef fillet rice dumpling at Hangzhou Zhiweiguan, which was very impressive. This black pepper beef tenderloin rice dumpling uses high-quality beef and the best black pepper. It is secretly made into black pepper beef tenderloin through traditional methods and then wrapped in rice dumplings. The black pepper flavor is rich, the rice dumplings are slightly spicy, salty and soft. Friends who have the opportunity to go to Hangzhou must try it.

This is great news for people who have difficulty choosing! You no longer have to hesitate between choosing something salty or sweet! Double rice dumplings satisfy two of your wishes at once! A rice dumpling has two flavors, one-third sweet filling and two-thirds salty filling. The sweet fillings are mainly crystal filling, black bean paste filling or red bean paste filling and sweet glutinous rice; the salty fillings are mainly salted egg kernels, dried shrimps, mushrooms, sausages, wings, lotus seeds, chestnuts and southern suckling pork. With one bite, you can taste the sweetness of sweet rice dumplings and the salty aroma of salty rice dumplings. Chaoshan people love the flavor of snail rice dumplings, but the taste is average. I don’t know who invented it. . . I love to eat rice dumplings, I love to eat snail noodles, but I don’t like to eat rice dumplings that taste like snail noodles.

When it comes to eating zongzi, I really didn’t eat anything fancy when I was a kid. It’s just simple glutinous rice wrapped in bamboo leaves and shaped into a triangle. At most, red dates are added to it and cooked in a pot. Peel it out and add some. White sugar is incredibly tasteless and can only be eaten during the Dragon Boat Festival. Later I learned that there are also bamboo tube rice dumplings, which are filled with glutinous rice and cooked in bamboo tubes. The whole rice dumpling exudes the fragrance of bamboo, which is also very delicious.