1. Double-piece exquisite and unique rice dumplings.

Cantonese-style rice dumplings, represented by Xinghualou and Xinya, are soft and strong in taste. They are flat-bottomed, square or pentagonal in shape, with one corner pointing upwards and the rest extending in all directions.

2. Colorful rice dumplings.

There are chestnuts, fresh meat, egg yolks, and mushrooms; pillow-wrapped rice dumplings include roast duck, mushrooms, chestnuts, fresh meat, egg yolks, and rice kernels. Others include alkaline rice dumplings, bean paste rice dumplings, fresh meat rice dumplings, and fresh rice dumplings. Meat and egg yolk rice dumplings, red bean rice dumplings, etc.

3. Small and exquisite rice dumplings.

The rice dumplings used for the roasted pork rice dumplings must be of the highest quality. For the pork, choose pork belly and braise it until it is fragrant and tender. Add mushrooms, dried shrimps, lotus seeds, braised broth, white sugar, etc., and dip it in minced garlic when eating. , mustard, red chili sauce, radish sour and other condiments, it is sweet and tender, oily but not greasy.

4. Fragrant rice dumplings.

There are varieties such as alkaline rice dumplings, red bean rice dumplings, and red date rice dumplings. Its representative variety, alkaline rice dumplings, is made by adding an appropriate amount of alkaline water to glutinous rice and wrapping it with old yellow Ruo leaves. After cooking, the glutinous rice turns light yellow and can be eaten with sugar. It is fragrant and delicious.

5. Sweet and moist rice dumplings.

There are fresh meat, bean paste, eight treasures and other varieties. For example, for fresh meat rice dumplings, a piece of fat meat is often sandwiched into the lean meat. After the rice dumplings are cooked, the oil from the fat meat penetrates into the rice, making it fat but not greasy in the mouth. Extended information

Precautions for cooking: Use high-quality glutinous rice for rice dumplings, shelled and plump mung bean meat for mung beans, pork belly for meat, and fresh duck egg yolk for egg yolks. All ingredients must be soaked and pickled. After processing, the rice dumplings made in this way will be authentic and delicious.

Wrapping rice dumplings is a real test of a gourmet expert’s food-making skills. First, fold the banana leaves into a funnel shape, put rice, then mung bean meat, then add pork belly, egg yolk one by one, and finally Wrap it into the shape of a zongzi and wrap it with straw or rope, so that a zongzi is considered well wrapped.

The wrapped rice dumplings need to be cooked over an open fire for 5 hours before they are cooked. During the process of cooking the rice dumplings, the water must cover the rice dumplings, so that the rice dumplings cook quickly and are less likely to become "raw rice".