The difference between glutinous rice chicken and dumplings?

1, parcel materials are different.

The rice dumplings with rice dumpling leaves, with the rope wrapped very solid; glutinous rice chicken just wrapped up with lotus leaves, rice steamed are scattered.

2, different raw materials.

The dumplings are salty and sweet, generally salty inside there will be beans, salted egg yolks and meat, sweet are generally alkaline water dumplings sticking to honey to eat, or inside there is bean paste; glutinous rice chicken are salty, there may be meat, chicken, mushrooms, etc. .

Sticky rice chicken is one of the local specialties of Guangdong, China, belonging to the Cantonese cuisine, the method is to put chicken, barbecued pork, pork ribs, salted egg yolks, mushrooms and other fillings into the glutinous rice, and then wrapped in lotus leaves and put into the steamer to steam. Glutinous Rice Chicken is filled with the fragrance of lotus leaves, and is chewy and sticky with the aroma of chicken meat.

Expanded Information:

Origin of Glutinous Rice Chicken:

Religion of the Origin of Glutinous Rice Chicken is that it was first made in the night market of Guangzhou before the Liberation. The night market in Guangzhou before the liberation of China, initially steamed in a bowl, and later changed to a lotus leaf wrapped for the convenience of vendors to sell over the shoulder. Ancient glutinous rice chicken is stuffed with glutinous rice, scallop, dried shrimp, or boneless chicken wings.

The traditional glutinous rice chicken is a large portion of three or four taels of rice, and eating one glutinous rice chicken is almost half a meal. As a result, Cantonese restaurants from the 1980s onwards introduced "pearl chicken", which was made from the same ingredients but half the size.