Guangdong meat zongzi method:

1. Roll the zongzi leaves thoroughly with boiling water, wash them and dry them. Soak water grass or straw in clear water, wash it, and dry it for later use.

2. Grind the edges of mung beans, soak them in clear water to remove the coating, drain and mix well with 5 grams of peanut oil.

3. Wash the glutinous rice, filter off the water, put it in a container, and mix well with 1g of salt and peanut oil.

4. Cut pork belly into small pieces and mix well with spiced powder.

5. When wrapping dumplings, fold the leaves into a triangular cone, first put glutinous rice mung beans, then put pork in the middle, and then put mung beans and glutinous rice. Then add a piece of zongzi leaf to the left, right and surface, wrap it into a triangle, and tie it tightly with water grass or straw.

6. put it in the pot and cook for about 3 hours.

Meat dumplings are traditional snacks. They are exquisite in material selection, diverse in ingredients, exquisite in production, long in history, sweet in taste, oily but not greasy, shiny in red and yellow, and well-known at home and abroad for their unique flavor.

glutinous rice has astringent effect. There is a snack in Xi Shi's hometown called "Xi Shi Tongue". Pastry chefs use the hanging technique to make glutinous rice into water milling powder, and then wrap the stuffing made of more than ten kinds of fruit materials, such as jujube paste, walnut meat, sweet-scented osmanthus, green plum, etc., and put it in a tongue-shaped mold for pressing and forming, which can be boiled or fried in soup. This kind of dim sum is characterized by bright moon, sweet and refreshing.