Jinhu Rice Dumpling Introduction
The owner, Ms. Li Huijing, started her business of making meat dumplings by chance. She often wrapped dumplings for her child, who loved to eat them. Due to their authentic taste, she began selling them upon neighborhood recommendations, initially distributing them from her home and later moving to set up a stall at the Kouhu Market. "Jinhuh Meat Dumplings" are wrapped in bamboo leaves, with long glutinous rice as the base, and the filling includes dried shrimp, pickled vegetables, mushrooms, potatoes, salted duck egg yolk, and pork. The preparation involves dicing the pork shoulder, frying it, and then simmering it with oyster sauce, rice wine, and a special seasoning (without additives) on low heat for one hour. The dried shrimp is cleaned and fried for later use; the mushrooms are stewed with a special braising sauce; the potatoes are cooked until soft with the same sauce; and the glutinous rice is stir-fried with the braising sauce along with the pickled vegetables, potatoes, and dried shrimp. The stewed pork, mushrooms, salted duck egg yolks, and glutinous rice are mixed and then wrapped in bamboo leaves before being boiled until cooked. Li Huijing states that there is a difference in preparation between new and old glutinous rice; new glutinous rice requires a shorter soaking time and cooking time (about 30 to 55 minutes), while old glutinous rice needs a longer soaking and cooking time (about 1 to 65 minutes). This is based entirely on experience. The specialty of Haikou meat dumplings is the addition of pickled vegetables, while the biggest characteristic of "Jinhuh Meat Dumplings" is the stewed pork. "Jinhuh Meat Dumplings" only sells meat dumplings and does not offer vegetable dumplings. Due to...
