Stuffed Winter Melon with Rice Field Worms

Stuffed Winter Melon with Rice Field Worms

　　Stuffed Winter Melon with Rice Field Worms

　　The Sanxiang area was originally a land of fish and rice. The combination of rice field worms and winter melon—two ingredients full of rural charm—creates a dish even more evocative of the countryside.

　　The chef first hollows out the winter melon, then stuffs the rice field worms into the cavity. According to the chef, the filling also includes ginger, garlic, dried tangerine peel, eggs, pepper, sesame oil, and minced pork fat, creating a richer flavor profile. Once all the ingredients are stuffed inside the winter melon, it is pan-fried until golden brown. The winter melon turns crispy and golden, while the rice field worms are just cooked through. The slightly bitter sweetness of the winter melon and the tender aroma of the worms leave a lingering aftertaste.

　　In addition to the above, there are also other local specialties such as Postpartum Chicken Soup with Rice Noodles, Spring Buckwheat River Shrimp, Homemade Leaf-Shaped Dumplings, and Salted Olive Steamed Taro Cake, all of which offer diners a rich taste of home.