Chinese Snack |


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Salty fragrant rice dumplings

Salty fragrant rice dumplings


“One dumpling to relieve homesickness” probably means that I am such a person in another country!In my hometown thousands of miles away, besides making dumplings for the New Year, the Dragon Boat Festival also has the custom of making dumplings, and the taste is unique!Near the Dragon Boat Festival, wrap up a dumpling, solve a nostalgia! “


Main material

Material Quantity
Streaky pork A pound and a half
Glutinous rice Four Jin
Shelled Mung Bean Kernel Half Jin
Flower bean One hundred and fifty grams
Chestnut kernel Two hundred grams


Material Quantity
salt Appropriate amount
Thirteen incense Half spoon soup
Soy sauce Two spoonful of soup
Old soy sauce Spoonful of soup
White pepper powder Few
Cast leaves Half Jin


Flavor Salty fragrance
Technology cook
time consuming one day
difficulty senior


step 1:

Wash fresh pork.

step 1

step 2:

Cut blocks about one centimeter thick and two centimeters wide.

step 2

step 3:

Add proper salt, half spoonful of thirteen incense, two spoonfuls of raw soy sauce, one spoonfuls of old soy sauce and white pepper powder.

step 3

step 4:

Mix well and marinate in refrigerator (higher temperature in summer).(I salted for a day)

step 4

step 5:

Dry bamboo leaves.

step 5

step 6:

Cut off the head and tail with scissors.

step 6

step 7:

Put it in a large pot and boil with water. Cook for two minutes and turn off the fire.

step 7

step 8:

Take it out and soak it in cold water. Wash it with dishcloth one by one.

step 8

step 9:

Shelled chestnut kernels.

step 9

step 10:

Flower beans.

step 10

step 11:

Shelled mung beans.

step 11

step 12:

Rinse clean bamboo leaves.

step 12

step 13:

Wash the beans and soak them in water for one day.(Bubble in advance)

step 13

step 14:

Wash the chestnuts and soak them in water for one day.(Bubble in advance)

step 14

step 15:

Rinse the glutinous rice, soak for about an hour, and drain the water.

step 15

step 16.0:

Wash and drain the shelled mungbean kernels.

step 16.0

step 17:

Soak the chestnut kernels and drain them.

step 17

step 18:

Soak the beans, drain the water, add a little salt and grab them well.

step 18

step 19:

Alkali bought in supermarkets.(To make the colour look better)

step 19

step 20:

Mix the glutinous rice with a half spoonful of edible alkali, salt and two spoonfuls of corn oil.

step 20

step 21.0:

Pour in the mungbean kernels.

step 21.0

step 22.0:

Mix well by hand.(If the salt tastes bad, you can taste it and add some salt according to your taste.)

step 22.0

step 23.0:

Take two leaves, as shown in the picture.

step 23.0

step 24.0:

The left and right hands hold the two ends of the leaf respectively and roll inward into a funnel shape.

step 24.0

step 25.0:

Pour in a spoonful of glutinous rice and compact it.

step 25.0

step 26.0:

Put in the cured meat, beans and chestnuts.

step 26.0

step 27.0:

Then scoop up glutinous rice and cover the filling.(Don’t be too full)

step 27.0

step 28.0:

Turn the leaves over and press your fingers on both sides.

step 28.0

step 29.0:

Fold the long part in to the right.

step 29.0

step 30.0:

Tighten and tie the knot around the sides of the zongzi with string.

step 30.0

step 31.0:

The triangular zongzi with distinct edges and corners is formed.

step 31.0

step 32.0:

Pack them one by one.

step 32.0

step 33.0:

In a big pot, put half pot of water into the pot, then put in zongzi (the water must not have zongzi). After the fire is boiled, simmer for four to five hours.(During this period, we need to change the top layer to the bottom, so that we can be more familiar with it.)

step 33.0

step 34.0:

The smell of rice dumplings in the room is so fragrant that one of them has to be eaten even if it’s hot.

step 34.0


Apart from pork and glutinous rice, I had a rough estimate of everything else.Shelled mungbean kernels and flower beans I bought online, and chestnuts were brought from Guangxi.What can’t be bought by supermarkets in vegetable markets can be bought online by relatives.Zongzi is delicious, but for people with bad stomach, try to eat less, because glutinous rice is not easy to digest.