With the Dragon Boat Festival approaching, the fragrant and soft rice dumplings have become the protagonists on the table.
A large leaf with two green rice dumpling leaves, two freshly knocked salted egg yolks, a large piece of pork belly marinated for 5 hours, marinated for more than 2 weeks of lard... Shanghai's well-known century-old qiaojiazhai still insists that every zongzi is handmade, from rice dumplings, fillings to glutinous rice, and even the method of rope tying has "rules" that must be observed. Each strict process has achieved the characteristics of "fragrant, sticky and fresh" of Qiaojiazhai zongzi, allowing diners to taste the authentic traditional classic taste.
Today, we walk into the back kitchen of the century-old Qiao Jiazha and listen to the secrets behind the classic delicacies such as Qiao Jia Zha Double Yellow Meat Dumpling and Bean Paste Dumpling by Zhao Jinmei, the manager of Xiangyang Store!
Video: Zhang Yichen Zhang Ting Editing: Wang Zhuo Editor: Chen Yunfeng Responsible Editor: Wang Wei