Huizhou Zhuangyuan Rice

Huizhou Zhuangyuan Rice

　　Zhuangyuan Rice, also known as Jujube Rice, is said to have been a dish eaten in the home of Liu Ruozhai, the top imperial scholar of the Ming Dynasty.

　　Preparation method: (1) Wash glutinous rice, add water and steam until cooked. Remove, then mix with 90 grams of sugar and a small amount of lard until well blended. Pit the candied dates and set aside. (2) Grease a large bowl with lard, arrange lotus seeds in the center of the bowl, add the pitted dates, then fill with the steamed glutinous rice and arrange around the lotus seeds. Steam until cooked and set aside. (3) Hollow out a small cavity in each water chestnut and stuff it with jade-colored filling. Steam briefly, then remove. Turn the candied date rice upside down onto the center of a large plate. Arrange the cooked water chestnuts around the rice, and press a cherry on top of each jade-colored filling. Arrange a circle of oranges around the water chestnuts. (4) Heat a wok over the stove, add water and sugar, bring to a boil, skim off any foam, thicken with cornstarch mixed with water, add a bit of lard, then pour the sauce over the jujube rice.

　　Features: Bright color, rich in nutrition, sweet and delicious.