Sticky rice flour is an ingredient for making soup dumplings. Glutinous rice flour is a kind of flour made by processing existing glutinous rice. It can be wrapped in food such as dumplings, Lanterns and family snacks, and is known for its unique flavor.

Water-milled glutinous rice flour is a kind of flour processed by soaking glutinous rice for several hours or even half a day, and then grinding it after the rice has absorbed enough water. Compared to dry grinding, water-ground flour is more delicate and smooth. It can be used as dumplings and other Chinese snacks. Water-ground flour has a finer, softer and more flavorful texture.

Expanded Information:

Precautions for Eating Soup Dumplings:

Don't worry about eating dumplings because freshly cooked dumplings are sticky and hot. Once swallowed into the stomach, they can easily stick to the esophagus and some can burn the mouth, so be sure to wait until the dumplings are at a moderate temperature before eating them.

Dumplings should not be eaten for breakfast because most are made of glutinous rice, which is sticky and hard to digest. In the morning, the intestines and stomach and other various human organs are very fragile. Eating dumplings at this time will undoubtedly burden the intestines and stomach.