Steamed meat

The name of steamed pork has been around for a long time. In the Qianlong period, Yuan Mei (1716-1798), a famous big-selling food in the Qianlong period, has a "powdered pork" in his "Suiyuan Food List". The content is very short, record the full text: steamed pork, mixed with minced meat, fried rice noodles yellow, steamed noodles sauce, under the cabbage as a mat, cooked not only meat, but also beautiful. In order to not see the water, the taste is unique. Jiangxi cuisine is also. After the steamed pork entered Sichuan, from the “water bowl” of the Tianbaba banquet to the various steamed dishes of Wanzhou Gege, the steamed pork not only stood out from the crowd but also occupied the highland of the food in minutes! Soft and fragrant, crisp and refreshing, fat and thin, red and white, tender and not sturdy, rice flour oily, five flavors rich.