As the Dragon Boat Festival approaches, Shantou, the hometown of overseas Chinese, smells of rice dumplings again. In the Chaoshan area, the unique "double-cooked zongzi", which wraps sweet and salty fillings in a dumpling, is the iconic cuisine of the Chaoshan people at the Dragon Boat Festival.
On June 22, a citizen's house in Shantou was busy making Chaoshan specialty double-cooked rice dumplings for the Dragon Boat Festival. Chaoshan double-cooking dumplings are unique in that they wrap both sweet and salty fillings in a single dumpling, which is sweet and fragrant. The reporter saw that the salty stuffing was made of salted egg yolk, dried shrimp, mushrooms, sausage, lotus seeds, chestnut, and southern milk pork; the sweet stuffing was sweet glutinous rice, lotus seed paste, black bean paste or red bean paste. One in one. I saw that the people skillfully picked up two bamboo leaves and overlapped them, rolled them into a funnel shape, added the two kinds of fillings to them, wrapped them, tied them with straw rope, and steamed them in a pot. The steamed double-cooked rice dumplings have sharp edges and corners, untidy the rice dumplings, the filling is crystal clear, and the fragrance is soft and soft, which makes people smell through the screen.
Chaoshan Double-cooked Rice Dumplings, a special seasonal food, is not only a traditional snack of Chaoshan, but also a delicacy on people's tongue. (Reporter Li Yiqing reported from Shantou, Guangdong)
Editor in charge: [Li Ji]