Dongpi Shuijiao is a special delicacy in Dongpi Ancient Town, Lianzhou, Qingyuan City. The production process of Dongpo Shuijiao is very particular. The first step is to make the Shuijiao glutinous rice skin, the second step is to make the fillings, the third step is to make the Shuijiao, and the fourth step is to make the flavored dish.

In the first step, wash and soak the prepared oily sticky rice, then grind the rice into rice paste with a stone mill. The fineness of the rice paste determines the taste of the glutinous rice cake. The subsequent process is to make the rice milk into glutinous rice cake skin. After frying it with oil, pour the rice milk into the pot and slowly heat it until the water in the rice milk begins to evaporate. Use a hardwood pestle to keep stirring. Until the viscosity of the rice milk becomes higher and higher, and finally it will all stick to the pestle. At this time, the rice cake is semi-ripe, and it has a refreshing texture and does not stick to the teeth. The rice glutinous rice cakes are made into glutinous rice cake skins of the same size. The size of the glutinous rice cake skins is basically the same as the size of the dumpling skins. An appropriate amount of millet flour needs to be added during the production process, which can effectively prevent the glutinous rice noodles from sticking together.

The second step is that the fillings of Dongpi Shuijiao are also very particular. First, you need to prepare fresh lean meat, water chestnuts and green onions. Chop the lean meat into minced meat, marinate with appropriate amount of sugar, soy sauce, corn starch, tea oil and ginger juice for half an hour and let it mix thoroughly. Peel the water chestnuts and mince them with a meat grinder. Remove the green onion leaves and cut into rice-sized pieces. Mix the three prepared fillings evenly. Wrap the stuffing in the glutinous rice skin by hand and wrap it into the shape of a dumpling, and the Dongpi Shuijiao is completed.

The third step is to evenly place the wrapped Dongpi Shuijiao in the steamer, put it into the water pot and steam for 20 minutes, then take out the steamed Dongpi Shuijiao and put it on a plate , sprinkle with appropriate amount of black sesame and sesame oil, so that the delicious Dongpi Shuijiao is ready to eat.

The fourth step. In addition to sesame oil, the people of Qingyuan must make a flavor dish when eating Dongpi Shuijiao. The flavor dish needs to be made with mustard, sesame oil, chili oil and dark soy sauce. Dongpi Shuijiao is eaten with a sauce plate and has an endless aftertaste.

When making Dongpi Shuijiao, you need to pay attention. The most authentic one is made with oil-sticky rice. Cooking the oil in the frying pan can prevent the skin from sticking to the pot. After learning how to make Dongpi Shuijiao, everyone can make it themselves.