“Flour steamed pork, also known as rice flour meat, originated in Jiangxi. The poet Yuan Mei first recorded it as a Jiangxi dish in “Suiyuan Food List”, which is popular in southern China (Sichuan, Jiangxi, Hunan, Anhui, Hubei, Zhejiang, Fujian, Guangdong Meizhou etc.), the main materials required are rice noodles and meat, and the cooking method is steaming. It belongs to Jiangxi cuisine, glutinous and fragrant, crisp and refreshing, fat and thin, red and white, tender but not glutinous, rice noodles are oily and rich in fragrance According to the cooking method, it can be spicy or sweet, and the ingredients can be supplemented with vegetables such as shiitake mushrooms, old lotus root, pumpkin, and sweet potato.
“粉蒸肉，亦称米粉肉，发源于江西。诗人袁枚在《随园食单》中首次记载为一道江西菜品，流行于中国南方（四川、江西、湖南、安徽、湖北、浙江、福建、广东梅州等地），所需材料主要是米粉和肉，烹饪方式是蒸。属赣菜系，糯而清香，酥而爽口，有肥有瘦，红白相间，嫩而不糜，米粉油润，香味浓郁。根据烹饪方法，可以偏辣，可以偏甜，配料可以辅以香菇、老藕、南瓜、红薯等蔬菜。@TheQ_original @VladandNiki
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