It is a steamed dish made of fat and lean meat (the best is pork). A piece of meat with skin boiled, then the skin fried, sliced and seasoning steamed. The mouth is very soft and sticky, and the ones that are done well are not greasy to eat.

Many places also called buckle meat, because after steaming is the bowl upside down over the meat on the plate. For example, Guangdong has a very delicious: taro buckle meat!