Pearl dumplings are made of lean pork, fat meat into a round, and then rolled with glutinous rice steamed and become, after the round is steamed, the outside of the sticky whole grain of glutinous rice glowing oil, shaped like a pearl.

Pearl balls, also known as Demoiselle balls unique flavor, fragrant and tender, fresh and delicious. Pearl balls can be eaten directly, but also can be dipped with food. Pearl balls in the Shinyang three steamed first. Wash the glutinous rice and soak it in warm water, then strain it. Then stir the minced meat with egg white, minced fish, diced water chestnuts, and minced mushrooms, squeeze them into meatballs, roll them in glutinous rice, and gently press the surface with your hand to press part of the glutinous rice into the meat filling. Before steaming, spread a layer of vegetable leaves, not easy to stick to the plate

Pearl rounds are a famous Han snack in Shinyang, Hubei (now Xiantao City), one of the famous "Shinyang three steamed". Most of the steamed dishes in Shinyang are served as the main dish of a banquet, so there is a custom in the Jianghan Plain of "not clearing the guests without going on the lattice (referring to the steamer lattice)". This dish is mostly served in small steamer, the traditional steamer is generally about 17 centimeters in diameter, compact and refined, commonly known as the "stack cage".

The best way to make pearl rounds is to use meat that's a good balance of fat and lean; too lean is not smooth enough, and too fat is greasy. After the round steamed, soft and sticky texture moderate, delicious flavor, the outer layer of the package of glutinous rice grains up, crystal white, shiny and luminous, really like a pearl of pearl round general people can not bear to put down the chopsticks.