The most unforgettable thing in the university canteen is steamed pork with flour. Because I study in Wuhan, Hubei Province, steamed pork with rice flour should be regarded as a special product in the south. Although everyone knows the taste of the food in the school cafeteria, the taste is still unforgettable in the memories of youth.

Steamed meat

This dish is mainly popular in southern China, and now it has penetrated into the national market and entered the international market, becoming the representative work of Chinese condiments. In southern China, eating steamed pork with rice flour is an important traditional custom in the long summer every year, which is called "supporting the summer" and is also a traditional dish that must be eaten in the New Year. Chongqing steamed pork is not only steamed, but also pressed with rice flour and pepper, which is an excellent material for steamed pork. Different regions choose different side dishes, such as sweet potato, pumpkin, lotus root, taro and green beans.

Brief introduction of steamed meat:

Yuan Mei, a poet in Qing Dynasty, is one of the Jiangxi cuisines in Suiyuan Cuisine List, belonging to many cuisines in South China (such as Sichuan, Chongqing, Hunan, Anhui, Jiangxi, Hubei, Zhejiang and other provinces). It is waxy and fragrant, crisp and refreshing, fat and thin, red and white, tender but not greasy, and the rice flour is oily and rich. According to the cooking method, it can be spicy or sweet, and the ingredients can be supplemented with mushrooms, old lotus roots, pumpkins, sweet potatoes and other vegetables.