Originated in Jiangxi.

Poet Yuan Mei in the "With the garden food list" for a Jiangxi dish, in southern China (Sichuan region and Jiangxi, Hunan, Anhui, Hubei, Zhejiang, Fujian and other provinces), belongs to the Gan cuisine, glutinous and fragrant, crispy and refreshing, fat and thin, red and white, tender and not surimi, rice flour oil, rich flavor. Depending on the cooking method, it can be spicy or sweet, and the toppings can be supplemented with vegetables such as mushrooms, old lotus root, pumpkin, and sweet potato.

In August 2014, the art of making rice flour meat in Songhu Town, Nanchang, Jiangxi Province, was selected as one of the fourth batch of municipal intangible cultural heritage in Nanchang.?

In September 2018, "Chinese cuisine" was released to the world for the first time, and (Sichuan) steamed meat was selected as one of the "Top Ten Famous Dishes of Chongqing", becoming one of the 340 classic Chinese regional dishes.

FlowTraveling region

The dish originated in Jiangxi, mainly popular in southern China, has now penetrated the national market, and into the international market, becoming a representative of Chinese seasonings. In the southern region, represented by Jiangxi, eat steamed meat is an important traditional custom every year on the day of summer, called "support summer", and New Year's Eve is also a must-eat traditional dishes, Chongqing steamed meat is not only steamed and fried, but also squeezed (preserved) meat powder, squeezed chili peppers, are all the material of steamed meat. Different regions choose different side dishes, you can use sweet potato, pumpkin, lotus root, taro, green beans and so on.