Jinhu Rice Dumplings Introduction
The owner, Li Huijing, started selling meat rice dumplings by chance. She often made dumplings for her child, who loved them, and due to their authentic flavor, neighbors recommended her to sell them. Initially, she sold them from her home, and later she set up a stall at Kouhu Market. "Jinhu Meat Rice Dumplings" are wrapped in bamboo leaves, using long glutinous rice for the dumpling skin, and the filling includes dried shrimp, pickled vegetables, shiitake mushrooms, potatoes, salted duck egg yolk, and pork. The preparation method involves dicing pork shoulder into pieces, frying them, then adding oyster sauce, rice wine, and a special seasoning (without added flavoring) and braising them slowly for an hour, ready for use. The dried shrimp are cleaned and fried for use; shiitake mushrooms are simmered in a special braising sauce for flavor; potatoes are boiled until soft in a special braising sauce; glutinous rice is stir-fried in the braising sauce and mixed well with pickled vegetables, potatoes, and dried shrimp. The braised pork, shiitake mushrooms, and salted duck egg yolk are mixed with the glutinous rice and wrapped in bamboo leaves before being boiled until cooked. Li Huijing noted that there is a difference between new and old glutinous rice in handling; new glutinous rice requires a shorter soaking time and cooks for about 30 to 55 minutes; old glutinous rice requires a longer soaking time and cooks for about 1 to 65 minutes. This is purely based on experience. The specialty of Haikou meat rice dumplings is the addition of pickled vegetables, while the biggest feature of "Jinhu Meat Rice Dumplings" is the braised pork. "Jinhu Meat Rice Dumplings" only sell meat dumplings and do not sell vegetable dumplings. Due to the...
