Steamed edible method

Zhaoqing's steaming method is also quite distinctive. Locals usually take steamed rice out of the pot, open the winter leaves, eat the 50 cents of steamed rice first (local parents let their children eat it, because it is said that children can grow up quickly after eating the 50 cents of steamed rice), then mix the steamed glutinous rice layer with mung bean layer and stuffing with chopsticks and taste it, which can reflect the original flavor of steamed rice. Sweet and soft glutinous rice is memorable. Another way to eat it is to open the winter leaves, wrap them and fry them in lard until they are golden and crisp. It tastes good when eaten directly.

Folk favorite food is freshly baked "steamed" and eaten directly without any seasoning. The winter leaves that have just been steamed and cooked for a long time have turned dark green, and the surface of glutinous rice has absorbed chlorophyll from the winter leaves, showing a transparent light green. The smell of winter leaves mixed with glutinous rice and mung beans is mouth-watering, sweet and smooth, and the cheeks remain fragrant after eating. It is said that it has the functions of tonifying middle energizer, benefiting qi, stopping nocturia and increasing heat energy. In the spring season, it is indeed a traditional food for people to celebrate the Spring Festival.

Hui people living in Zhaoqing also have the custom of steaming. They use beef as stuffing, which is called "Muslim steaming". Buddhists use peanuts, ginkgo and mushrooms as fillings, which is called "vegetable steaming".