Baozi, also known as Baozi, is a specialty snack in Hakka areas such as Jiexi County, Fengshun County, Guangdong Province, and Jiangxi Gannan. Rice is made into rice milk, and then steamed with iron cookers Steam it into a rice film similar to rice noodles, and make it in the same way as rice rolls. At the same time, depending on the moisture content of the rice milk and the steaming time, varieties with different toughness, thickness, and color are formed. After these rice films are made, they can be stacked like paper, which not only saves space but also facilitates transportation. You can also put some cooked food on the rice membrane, such as pork, dried tofu, pickles, pumpkin, leek, radish, sauerkraut and other vegetables to make fillings. Then wrap or roll up the four corners of the rice membrane, and there are also fillings between the fillings. They can be matched with each other, such as: lean meat and tofu buns, pickled lean meat buns, leek and lean meat buns, pickled beans and so on, etc. Among the specialties of the buns, the buns from Nanshan Town, Jiexi County are the most natural. One of the authentic Hakka delicacies.

Beside the highway in Nanshan Town, Jiejie, there are many small bakery shops or large restaurants that serve them. Generally, a big pot, an Eight Immortals table, and a few benches are enough for business. Even picky customers can satisfy their needs, whatever they want to eat, including bean dumplings, pickled vegetable dumplings, tofu dumplings, pickled cabbage dumplings, cucumber dumplings, etc. Early morning is the busiest time for these small dumpling shops. The "bao bosses" are busy making dumplings without raising their heads, shouting about five pumpkin dumplings while quickly bringing rice membranes. People eating steamed buns in the store range from children to elderly people, and some have driven dozens of kilometers here just for the delicious steamed buns. It reminds people of prosperity.

Jiexi hand-caught steamed rice dumplings are steamed in a pot with rice milk. It can be easily finished in 20 seconds until it is wrapped and placed in the customer's mouth, fresh and hot. Baozi should be eaten while it is hot, and there is no need to be polite in order to appreciate the true meaning of it. You can eat it with your hands, without using chopsticks or dishes. If you don't want to, you can also add a green reusable bag to your hands. I washed my hands and grabbed them. Because they were too hot, my ten fingers had to alternate and beat in rhythm, as if playing the piano, so as not to get burned. I also had to huff and puff to blow out the hot air. Especially in winter, after eating steamed buns, the ten fingers look like red grapes, which is a joy.

There are many fillings for dumplings, including beans, pickles, dried beans, sauerkraut, cucumbers, and rice spoons. The rice dumpling dumplings are people's favorite type: smooth but not wet, dry but not dry. Through the skin of the rice dumplings, you can vaguely see the green rice spoon fillings, just like a summer girl wearing a see-through outfit with her underwear showing through, which makes people think a lot. Take a bite while it's hot, and the smooth and tender taste of the rice spoon will penetrate your heart. Remember to add more oil and water to achieve the lubrication effect. The oily green vegetable juice will flow out from between the palms and fingers, and a few drops will hang on the corners of your mouth. The taste is not good. Lose the delicacies of the world. It reminds me of my grandmother’s steamed buns when I was a child. The most common steamed dumplings in my grandmother’s steamed buns are rice spoon and vegetable steamed buns. Grandma makes rice dumplings as fast as the boss of the rice dumpling shop. She is neat and tidy. She keeps shouting, eat, eat, eat quickly, with a slight smile on her face. Of course, we nephews will not follow anyone. You're so polite, you swallowed it into your stomach in big gulps without thinking, how can you say "pleasant"! Ah, this is "Grandma's Bao Cong".

The origin of Bao Zhen. According to the elders, this is related to the eating habit of the Hakka ancestors eating dumplings. Steamed rice dumplings are actually steamed rice dumplings stuffed with vegetable fillings. They are a unique Hakka delicacy in Jiexi and Fengshun areas. Although the water-filled rice dumplings used to make rice dumplings are similar to the Shahe noodles in Guangzhou, they are both made by grinding rice and steaming it. But the rice dumplings have their own unique flavor: the skin is thin, smooth and tough, the cabbage filling will not break, the rice dumplings can be cut into very thin strips and are not easy to break and are elastic, and they will not be sticky or mushy when stir-fried. This is mainly because steaming rice cakes has very high requirements on rice quality and water quality, and the steaming process is exquisite. To use good rice, you usually need to soak the rice for about 12 hours overnight. In rural areas, you mainly put the rice with water on a stone mill to grind the rice into rice slurry. Traditional grinding in rural areas involves one person putting soft and thoroughly soaked rice with an appropriate amount of water into a stone mill, and another person grinding it. The rice milk ground in this way is much finer and more uniform than rice milk ground by machine. The ground rice milk is steamed in a large iron pot using a "tin plate" (a steaming plate made of tinplate). The pot should be big, and the steaming plate should be big too. Firewood should be used to burn it, and the fire should be strong enough to produce enough steam. The tin plate floats on the water and is steamed. Both sides are evenly heated and only one sheet is steamed at a time. After burning the pot for ten seconds, you can open the lid and see the water in the tin plate bubbling, which means it is cooked. After steaming the steamed rice dumplings, use chopsticks to draw a circle around the plate and make a cross in the middle. One rice dumpling will be divided into four pieces. While it is still hot, put the fried pickles, dried tofu, beans, and rice spoon vegetable fillings on a small plate. In the middle of the piece, fold the four sides toward the middle to form a beautiful square shape, which is a beautiful hand-caught dumpling. Some steamed rice films are also dried on round bamboos. After air-drying, they will become more tough. This is for better preservation and precision workmanship. Cutting the rice membrane into strips is really similar to rice noodles. Generally, during the Chinese New Year and festivals, rural families often cook chicken, duck, etc. After the soup is cooked, our rice membrane can be added. Both the taste and the color are excellent delicacies. This has brought smiles to many rural families. It is the best gift from Tianzhu to the poor people.