The honey fire recipe uses Jinhua cooked ham (with skin), Xuanlian, red dates, white sugar, palm leaves, aged wine and other raw materials.

Cut the above ham into 4 pieces, 2/3 deep into each piece into 4 small pieces. Take a pot with a palm leaf on the bottom, put the processed ham (skin side up), mix in the sugar, cooking wine, and a little water.

In the pot, cover the surface of the ham.

Chow Sang Kee Wontons Chow Sang Kee Wontons taste thin and tender, with large and plump fillings. The juice lingers in your mouth and has a long aftertaste.

In October 1989, at the Zhejiang Provincial Dim Sum Exhibition and Evaluation Conference, Chow Sang Kee’s traditional wontons and fried wontons both won the Provincial Quality Product Award.

Product introduction of steamed sesame: The glutinous rice flour is kneaded with hot water, steamed, squeezed into small uniform pieces, and stuck together with sesame, sugar, and peanut kernels.

This snack is rich in Jiangnan characteristics, sweet and delicious.

Place of Origin: Jinhua, Zhejiang Product Features: Sweet and fragrant taro glutinous rice balls are made of taro mixed with sweet potato flour.

Taro, also called taro in Wuhan, is not entirely accurate.

Xinchang people also call taro taro.

Compared to what we call taro, what we eat is the head of the taro, while the people in Xinchang eat the seeds of the taro.

Taro and taro are indeed different in that they are fine in quality, soft and waxy, tender, and thick and sticky, while taro is relatively rough, contains water, and lacks stickiness and waxiness.

Sweet potato flour is what we call sweet potato flour.

That slippery, vigorous energy comes from Lai Tiao Noodles.

I guess the reason why the meat filling of taro dumplings is delicious is that the dough of taro dumplings can block the soup of cooked taro dumplings, and once the wheat flour is soaked in water, it infiltrates into the soup like a sieve, thus losing the

The umami flavor of the meat filling.

The dumplings are made in a weird way that doesn’t require a rolling pin.

All handmade.

It’s actually much easier to make than making dumplings.

Specifically, peel the taro and then steam or boil it.

The cooked taro is as malleable as plasticine, and with the addition of sweet potato starch, you can knead it however you want.

You can roll it into any shape you want.

Taro dumplings are very durable to cook and store.

The cooked taro dumplings cannot be eaten until the next day, but they taste more elastic and flavorful.

What’s more, the dough will become swollen even if left for a while, let alone dumplings, wontons and the like, let alone the next day. People in Xinchang especially like to eat taro dumplings, almost treating them as breakfast food.

Also an accompaniment to dinner.

In the vegetable market, you can see old ladies sitting in front of the food stalls, quietly eating taro dumplings.

They took out the finger-sized taro dumpling noodles from the thick magnetic bowl, kneaded them into thin round cakes with their hands, wrapped them in meat, kneaded them into diamond-shaped dumplings, and placed them in a flat-bottomed sieve.

They kept pinching and pinching, wrapping and wrapping, and it seemed that they would never be satisfied in the sieve, because as soon as one bag was finished, someone bought it as soon as Li Neng got on the horse.

In fact, eating taro or sweet potato flour alone is just so-so. Many people don’t like to eat these two things.

Taro and sweet potato flour together make a delicious meal.

Xinchang people have been making and eating taro dumplings for hundreds of years.

At least during the Qianlong period of the Qing Dynasty, it has become a local delicacy.

The hard work, attention to food and love of life of Xinchang people gave birth to the great invention of taro dumplings.