Sticky rice is cleaned, cooked in an electric pot, cooled down, added dark soy sauce, seasoned with fresh and mixed well. Then prepare the stuffing (usually with fritters, ham sausage, dried plums, snow peas and other savory flavors, or sugar, plums, bean paste, sesame seeds and the like), roll the rice ball into a circle and then flatten it, wrap it in the stuffing, and then twist it into a round shape to form a circle.

In winter, holding a steaming pile of glutinous rice in your hand, the rich sauce penetrates into the crevices of each grain of rice, a mouthful of it, sour and spicy, salty and fresh, crispy and soft, glutinous rice mixed with the aroma of chili oil seeds, full of fireworks.

You can also add potatoes, air-dried meat, fishweed, seaweed, fried peanuts, squash, chili peppers and so on to the glutinous rice, and then pour on the dipping sauce made with soy sauce, chili noodles, pepper powder, sesame oil, balsamic vinegar, onion, ginger, garlic and so on, and then finally pinch it into a ball.

There is also a glutinous rice wrapped roast pork, fat and thin roast pork and fresh glutinous rice simply complement each other, like spicy put more spicy oil, like sour, add a spoon of the store's homemade sauerkraut, full of oil flavor is not greasy.