Mianyang Pearl Balls

Mianyang Pearl Balls

　　Mianyang (now Xiantao City) is a large county on the Jianghan Plain in Hubei Province, featuring abundant water bodies and rich produce, making it a land of fish and rice. Locals love steamed dishes, with a culinary tradition of “no dish unsteamed,” earning it the title of the Hometown of Steamed Cuisine. Legend has it that Chen Youliang, the leader of a peasant uprising at the end of the Yuan Dynasty, raised arms and captured Mianyang County in one swift move. Chen’s wife, Lady Pan, personally took charge of the cooking, mixing fish, meat, lotus root, and other ingredients with glutinous rice flour along with seasonings, then placing them in bowls to steam. She prepared the dish to reward the rebel peasants. Everyone who tried it praised it highly, and from then on, the tradition was passed down through generations, turning the love for steamed food into a lasting custom.

　　Pearl balls rank first among the “Three Steamed Dishes.” The selection of glutinous rice is quite particular—the glutinous rice from regions like Jiangsu and Zhejiang is not slender enough; only that from Sichuan or the two lakes area (Hubei and Hunan) has the right “visual appeal.” The glutinous rice is rinsed and soaked in warm water, then drained. Ground meat, fish paste, diced water chestnuts, and minced mushrooms are mixed with egg whites and other seasonings, shaped into meatballs, and rolled in the glutinous rice until coated. The surface is gently pressed to let some of the rice sink into the filling. Before steaming, a layer of vegetable leaves is placed at the bottom to prevent sticking.

　　 Ingredients: Pork, glutinous rice, eggs, lettuce

　　 Seasonings: BBQ sauce, ginger, pepper, light soy sauce, salt, sesame oil

　　 Instructions:

　　 1. Dice the pork, and mince the ginger;

　　 2. Mix the pork dices with minced ginger, BBQ sauce, pepper, salt, and sesame oil, then shape into meatballs;

　　 3. Rinse the glutinous rice and soak it in clean water for over 6 hours, then drain;

　　 4. Coat the meatballs with egg white, then roll them in the glutinous rice, ensuring as much of the meat as possible is covered;

　　 5. Place the coated meatballs in a steamer and steam over high heat for 20 minutes, or until the glutinous rice turns translucent;

　　 6. Finally, transfer the steamed meatballs onto a plate lined with lettuce.