The most memorable thing in the university canteen is steamed pork with flour. Because I went to school in Wuhan, Hubei Province, steamed pork with flour should be regarded as a southern specialty. Although everyone knows the taste of the food in the school canteen, the taste is still unforgettable in memories of youth.

Steamed Meat

This dish is mainly popular in the south of China, and now it has penetrated into the national market and entered the international market, becoming a representative work of condiments in China. In the southern region, eating steamed pork with rice flour is an important traditional custom in long summer every year, which is called "supporting the summer", and it is also a traditional dish that must be eaten during the New Year. Chongqing steamed pork with rice flour is not only steamed, but also pressed with rice flour and pepper, which are excellent materials for steamed pork with rice flour. The side dishes selected in different regions are different, and sweet potatoes, pumpkins, lotus roots, taro and green beans can be used.

Brief introduction of steamed pork:

Yuan Mei, a poet in Qing Dynasty, is a Jiangxi dish in Suiyuan Food List, which belongs to a variety of cuisines in southern China (such as Sichuan, Chongqing, Hunan, Anhui, Jiangxi, Hubei, Zhejiang and other provinces). It is waxy and fragrant, crisp and refreshing, fat and thin, red and white, tender but not creamy, and the rice flour is oily and rich in flavor. According to the cooking method, it can be spicy or sweet, and the ingredients can be supplemented with vegetables such as mushrooms, old lotus roots, pumpkins and sweet potatoes.