Steamed Three Delicacies in Xiantao Style

Steamed Three Delicacies in Xiantao Style

　　“Steamed Three Delicacies in Xiantao Style” is one of the traditional dishes of Mianyang, Hubei, rich in local characteristics. It is an indispensable main dish at banquets in Mianyang folk culture, such as baby’s full moon celebrations, weddings and funerals, birthdays, and birthday banquets.

　　“Steamed Three Delicacies in Xiantao Style” refers to steamed meatballs, steamed tofu balls, and steamed pearl balls (also known as plain cloth balls or glutinous rice balls). It originated during the Five Dynasties and Ten Kingdoms period.

　　Method for making steamed tofu balls:

　　(1) Crumble the tofu and wrap it tightly in a clean cotton cloth to squeeze out the water; dice 65 grams of pork fat into soybean-sized pieces, and mince 100 grams of lean pork and fish separately.

　　(2) Combine the water-squeezed tofu, diced pork, minced pork, and minced fish in a bowl. Add refined salt, pepper, MSG, tea flowers, minced ginger, and beaten egg. Mix well, then add dry starch and stir until the mixture becomes elastic. Shape the mixture into 100-gram balls by hand, place them individually in a steamer basket, and steam over high heat for about 15–20 minutes. Remove and serve on a plate.

　　Characteristics: White in color, pure in taste, fluffy and tender, fragrant and refreshing, and never tiresome no matter how often eaten.

　　Method for making Mianyang steamed pearl balls:

　　Rinse the glutinous rice and soak it in clean water for 2–3 hours, then drain using a winnowing basket and set aside. Mince the pork and fish together in a basin, then add refined salt, minced ginger, chopped scallions, pepper, MSG, and beaten egg. Mix well, then add starch and 450 grams of water, stirring until the mixture becomes elastic. Shape the mixture into balls weighing about 15 grams each, roll them in the glutinous rice until fully coated, and place them individually in a steamer basket (be careful not to flick the rice off with your left hand while rolling, to prevent the rice from sticking to the meat and not puffing up). Steam over high heat for about 15–20 minutes. Remove and arrange the balls one by one on a plate, sprinkling with a little chopped scallion. For an enhanced presentation, line the plate with green lotus leaves to highlight the pearly white and translucent appearance of the glutinous rice.

　　Characteristics: Pure white and translucent, soft and sticky, tender and fresh, with a rich and refreshing flavor.