What are some high-end steamed dishes?

1. Steamed chicken with lotus leaf and rice flour

Steamed chicken with lotus leaf and rice flour is a traditional famous dish in Suzhou City, Jiangsu Province. It belongs to Jiangsu cuisine - Subang cuisine. This dish uses lotus leaves as the main ingredient. , the cooking technique of steaming chicken with lotus leaf powder is mainly based on steaming vegetables, and the taste is original. This type is easy to make at home. The chicken breast and leg meat are fresh and tender. They are mixed with pork suet. After steaming, they are more moist and oily but not greasy. The lotus leaves are fragrant. The chicken is tender and crispy. It is powdery, waxy and salty. Medium sweet.

2. Steamed Pork Ribs with Glutinous Rice

Steamed Pork Ribs with Glutinous Rice is a traditional dish that is full of color, flavor and flavor and belongs to Hunan cuisine. Ingredients: ribs, glutinous rice, one cabbage leaf, appropriate amount of chopped green onion.

3. Furong Egg

Furong Egg is a traditional local dish in Guangdong and is a banquet dish in Guangzhou. This dish has a traditional flavor and is suitable for both winter and summer. It is golden in color, burnt on the outside, soft on the inside, with crispy bamboo shoots, and can be enjoyed with wine or rice.

Mix egg liquid with barbecued pork, shredded bamboo shoots, mushrooms, seasonings, etc. and fry. The dish is in block shape, golden on both sides. Various side ingredients are hidden in the egg pieces, intertwined with each other. The outer layer is tender and smooth, and the egg fragrance is rich. It is eaten with a spoon. It is slightly sour and fragrant, soft and tender, and the eggs are already cooked. It's not easy to stomach, but the diced meat is still chewy, the meat flavor is mixed with the aroma of egg, and the taste is unique.

4. Steamed Pork with Vermicelli

Tammed Pork with Vermicelli originated from Jiangxi. The Qing Dynasty poet Yuan Mei described it as a Jiangxi dish in "Suiyuan Food List". It belongs to the Gan cuisine in southern China (Jiangxi, such as Sichuan, Chongqing, Hunan, Anhui, Hubei, Zhejiang, Fujian and other provinces). It is glutinous, fragrant, and crispy. And refreshing, fat and thin, red and white, tender but not greasy, the rice noodles are oily and rich in fragrance. Depending on the cooking method, it can be spicy or sweet, and the ingredients can be supplemented with vegetables such as mushrooms, lotus root, pumpkin, and sweet potatoes.

5. Crispy duck

Crispy duck is a traditional famous dish in Jiangsu, Sichuan, Hunan and other places. This dish is found in Sichuan cuisine, Jiangsu cuisine, and Hunan cuisine. Duck is often Pickled with condiments, steamed until cooked, and finally fried.

The color is red and bright, the skin is crispy and the meat is crispy. Served with scallions, sweet noodle sauce, and tomato sauce, the taste is richer. This dish pays attention to craftsmanship and modeling, and pays attention to the combination of raw materials. It has beautiful shape and soft color. It is loose, crispy, tender and delicious. It is very popular among guests from all over the world.