Glutinous rice chicken is a kind of Cantonese dim sum. It is said that glutinous rice chicken originated from the night market in Guangzhou before liberation. It was originally steamed under a bowl, but later it was sold by hawkers for convenience, and was wrapped in lotus leaves. Ancient glutinous rice chicken was refined with glutinous rice, scallops, dried shrimp grains, or boneless chicken wings as fillings. Traditional glutinous rice chicken has a large portion, three to four meters long. Eating one glutinous rice chicken is almost half a meal. Therefore, Guangdong restaurants since the 1980s have launched "guinea fowl" with the same materials and half the size, which is very popular among customers. <br />Another snack similar to glutinous rice chicken is lotus leaf rice. The two are similar in appearance, but lotus leaf rice is made of sticky rice, while glutinous rice chicken is made of glutinous rice.
Ingredients: chicken essence,winter mushroom,pork,pepper,soy sauce,ginger,minced garlic,onion,sugar,rice wine,soy sauce,boiling water,abalone juice
Shaomai, also known as Shaomai, Xiaomi, Shaomai, Shaomei, Shaomei, and Guipengtou, describes the shape of a fluffy bundle folded into a flower at the top. It is a kind of pasta snack that is steamed with hot noodles as the skin and wrapped in stuffing. It is shaped like a pomegranate, white and crystal clear, with many fillings and thin skins, and has a delicious fragrance. Born and raised in China, he has a long history. In Jiangsu, Zhejiang, Guangdong, and Guangxi, people call it Shaomai, while in Beijing and other places they call it Shaomai. It is fragrant and delicious. It has the advantages of Xiaolongbao and pot stickers. It is often used as a banquet delicacy among the people.
