Zhaoqing steamed dumplings are a traditional famous spot in South China, and have the reputation of "the king of ten thousand dumplings". Although the steamed dumplings are not as delicate as the Jiangnan dumplings, they are better in appearance, delicious and good, and the emperor is the main brand of Zhaoqing steamed dumplings in China, and is also one of the drafting members of the national zongzi standard.
 
The steamed dumplings of the Emperor are award-winning dumplings for the Dragon Boat Festival, the leaves are made of Zhaoqing's unique winter leaves and aquatic plants, and the fillings are made of secret marinade, spices, pork belly and Dinghu mountain spring water. The soul of the steamed dumplings lies in the semi-fat and thin pork belly marinated in the five-spice marinade, and the steamed dumplings are huge, each weighing about one catty, which is very suitable for a family to share. When cooking, the fat five flowers are turned into oil and integrated into the glutinous rice, but there are mung beans to accompany it, which is fat but not greasy.
 
In addition to the classic fresh meat dumplings and egg yolk dumplings, roasted meat dumplings are also unique. The meat is marinated with wine, soy sauce, sugar and other seasonings, and then hung and dried, the texture of the roasted meat is ruddy, the bacon is golden and buttery, grab a handful of fragrant glutinous and wrap it evenly, put the wrapped zongzi into the pot to code the taste, a little water can moisten the relatively dry and hard cured meat, the oil and fragrant infiltrate into the rice, pick up the dumpling leaves, the glutinous rice with the sweetness of the cured meat, and the rice fragrance is just right, chew the tendon and be delicious, known as the "king of South China zongzi".
 
The chestnut egg yolk meat dumplings of the emperor are relatively loose in shape and texture, lean meat has a sense of peeling, fat and fat are relatively heavy, and the taste is relatively greasy. Overall, the taste is relatively rich, salty and light, just right for wet and dry. Winter leaves are a unique material for making steamed dumplings, which has the characteristics of flexibility and antiseptic, and the shelf life of the emperor's steamed dumplings is 180 days, which is more suitable for preservation in the humid and hot climate of the south. The emperor's zongzi are big, and the price of a large zongzi of 400g is about 10 yuan, and you will be full when you eat one.