What is the name of the steamed rice in rural areas?

The steamer originated in the Han Dynasty and is a wonder of Han Chinese food culture. Among them, the bamboo steamer is famous all over the world for its original flavor, the steam water does not flow back, and its color, fragrance and flavor. As an ancient Han handicraft. The types of bamboo steamers are mainly divided into green-skin bamboo steamers and green-skin bamboo steamers. Currently, green-skin bamboo steamers are relatively rare, mainly because of their low price and poor quality. They were more common in the early 1980s. The material of the green-skinned steamer is mostly made of bamboo, which is tied with bamboo slices. Because the material is hard, strong and relatively thick, part of the thickness of the bamboo must be removed, leaving about 5-6 mm of bamboo strips as the main material.

Bamboo steamer classification

Pan bamboo steamer

Pan bamboo steamer [1]? The characteristic of making it is to divide the bamboo into bamboo pieces with a width of about 4 cm, and then Use bamboo strips to splice the bamboo pieces together and then bind them to the steamer. Because the bamboo is thicker, usually 1-2.5CM, you need to scrape off the outer layer with a knife when making it, and then leave a thickness of 0.5CM. Because of the hardness of the bamboo, Stronger, no need to bake after removing the outer layer

Cizhu steamer

Cizhu steamer is a unique bamboo steamer in Sichuan, Chongqing, Guizhou, Jiangxi and Hunan, because Cizhu steamer Bamboo is not resistant to high cold, so it is not widely distributed in the country. It is essentially a woven material, so steamer products are not common, so it is relatively rare. It is not suitable for making steamer products. Since the thickness of Cizhu is about 5CM, the mature bamboo will not exceed 5cm. The thickness is 1.5CM, so the steamer is produced with the skin on.