Steamed rice flour plays a very important role in Hubei cuisine. Speaking of steamed vegetables, the most famous one in Hubei is "Mianyang Three Steams". There are steamed meats in many places, but the characteristics of steamed meats in Hubei are that they don't add a lot of seasonings, especially fermented milk. They mainly eat the original flavor of steamed meats, and the color is not too strong, but they can better understand the original flavor of ingredients. Hubei steamed pork powder pays attention to the collocation of meat and vegetables. Steamed vegetables are served with a bottom, meat on top and vegetables on the bottom. Vegetables absorb the fat of meat and vegetables in the steaming process, which makes them softer and more moist, while meat is stained with the fragrance of vegetables, which is soft but not greasy, and the entrance is smooth.