Lotus leaf rice, which is a special dish of the Han nationality in Guangdong Province, is

fried rice, which is steamed with rice wrapped in lotus leaves and meat stuffing. The lotus leaves are green, the rice balls are loose, and the rice grains are soft, moist and fresh, with the fragrance of lotus leaves. This product was originally a traditional folk convenience food with a long history. At the end of Ming and the beginning of Qing Dynasty, Qu Dajun's "Guangdong New Language" recorded: "Dongguan is steamed with fragrant japonica mixed with fish, and it is fragrant on the outside and inside, so it is called poached rice." Since the Ming Dynasty, it has been a convenient food for people in the Pearl River Delta of Guangdong. In the 192s, it was improved by famous teachers and became a famous summer snack in tea shops.