Chongqing is still my second hometown, because my mother is from Chongqing, so I am also half a small Chongqing. In November 2011, I accompanied my mother back to my hometown where I had been separated for 20 years. Because I have been studying and working abroad for many years, it is rare for me to return to my hometown. My brother went to college in Chongqing, so they have more opportunities to return to Chongqing than I do. In fact, I still have deep feelings for this city, and I can vividly recall some memories of my childhood.
Of course, when you come to Chongqing, you have to eat pickled mustard. The outer skin of this dish is as white as jade, and the pickled mustard grains in the filling are like small fruits in pomegranate, hence the name.
China regards pomegranate as a mascot and regards it as a symbol of having many children and blessing. The ancients said that pomegranate "a thousand rooms are the same membrane, and a thousand children are like one." When people get married, they often dispose of pomegranates with cut skins and exposed berries on the desk of a new house or on his desk. Some people also present pomegranates as gifts to wish good luck.
People use pomegranate seeds to wish their descendants to prosper and their families prosper. The pomegranate tree is a symbol of wealth, luck and prosperity.
Baiyu pomegranate
Recipe Recommendations
- slightly spicy
- steamed
- three-quarters of an hour
- simple
Steps for Baiyu pomegranate

1
Pickled mustard, pork essence, ginger, leeks, eggs, corn flour, salt.
2
Add cornflour to egg white and stir well.
3
Pour into a pan and spread out into a thin omelet.
4
Make the omelet ready and set aside.
5
Chop the pickled mustard into dices.
6
Chop pork into paste.
7
Add shredded ginger and stir well with salt to make filling.
8
Wrap the mixed filling into the egg skin.
9
Tie the mouth with blanched leek leaves.
10
Put on the cage and steam for 8 minutes.
11
When eating, you can add it with your favorite sauce.