Steamed meat, also known as rice flour meat, slag meat. It is one of the traditional famous dishes widely popular in Anhui, Chongqing, Sichuan, southern Shaanxi, western Henan, Jiangsu, Jiangxi, Hubei, Hunan, Zhejiang, Fujian, Guangdong and other places in China.

The ingredients for making it include skinned pork, rice flour, and other seasonings.

For example, Hefei rice flour meat from Anhui Province has a history of 100 years, which can be traced back to the middle of the Qing Dynasty, when local people discovered a way to store pork by chance. To this day, the local Hefei has a long history of rice flour meat history inheritor Zhu Da Sister brand (big bell tower Yinhe food market).

And the history of rice flour meat across the country is also very long, for example, Jiangxi, Fujian, Jiangsu have their own specialties, crystal steaming, heavy flour, heavy oil, especially in the middle of the practice, so that the flour steamed meat glutinous and fragrant, crispy and refreshing, fat and thin, red and white, tender and not minced, rice flour oil, five flavors rich.

And in the northwestern and southern provinces of China, rice vermicelli meat can be spicy or sweet, depending on the cooking method, and the toppings can be supplemented with mushrooms, old lotus root, pumpkin, sweet potato and other side dishes.