1. Ingredients: 150 grams of glutinous rice, 150 grams of pure red fish meat (Gari fish), 50 grams of cooked pork belly, and 15 grams of winter vegetables. Accessories: appropriate amount of minced garlic, 25 grams of shiitake mushrooms, 5 grams of pepper, 50 grams of young ginger, 5 grams of refined salt, 5 grams of MSG, minced fried onions, minced celery, appropriate amount of white wine, 300 grams of pork bone soup.

2. Wash the pork belly and red fish meat separately and cut them into small cubes. Wash the mushrooms and young ginger and cut them into thin strips.

3. Soak the glutinous rice, steam it in a steamer, rinse with water and set aside.

4. Put the pot on a high fire, pour in the pork bone soup and bring to a boil. Add the steamed glutinous rice and stir to prevent it from forming into lumps. Cook for a while, then add pork belly, shiitake mushrooms, winter vegetables, and red rice. Fish, then add refined salt and MSG to adjust the flavor, put it into a bowl, add young shredded ginger, sprinkle with fried green onions, minced celery, minced garlic, pepper, and white wine, and it is ready to eat.

5. Jinjiang City (formerly part of Jinjiang County, Quanzhou Prefecture in ancient times) is also known as Citong, Ruitong and Quan'an. It is a county-level city under the jurisdiction of Fujian Province and is managed by Quanzhou City. It is the core of the Golden Triangle in southern Fujian and is separated from Taiwan by a river. It is known as the "Buddha Country in Quannan" and "Zoulu on the Seaside".