Steamed Glutinous Rice Dumpling "Golden Chih"

Steamed Glutinous Rice Dumpling "Golden Chih"

　　Zhongshan glutinous rice dumplings are one of the traditional famous snacks of Zhongshan with a long history, among which the "Golden Chih" is the most representative. Other varieties include horn-shaped dumplings, leaf-shaped dumplings, and red date cakes. The dumpling wrappers are made by mixing wheat starch, cornstarch, water, lard, and salt, then kneading into dough. The filling consists of char siu (barbecued pork), lean meat, shiitake mushrooms, bamboo shoots, fresh shrimp, along with seasonings such as light soy sauce, sugar, MSG, and oyster sauce, all carefully wrapped. Its characteristics are fragrant aroma, tender and fresh meat, crispy skin, and delicious taste. When making these dumplings, they should be plump but not overly stuffed, shaped like an olive pit, and produce a rattling sound when shaken, while the filling must be finely chopped. Due to their delicate preparation and unique flavor, they are deeply loved by food enthusiasts.　　The origin of the name "Golden Chih" has an old story behind it. It is said that in the Investiture of the Gods, there was a Heavenly King who held the Pagoda—namely, the father of Golden Chih, Wooden Chih, and Nezha. All three father and sons wielded uniquely magical weapons. Golden Chih’s weapon was an oddly shaped one: pointed at both ends and oval in the middle. Some people thus molded glutinous rice dumplings in the shape of this weapon and named them “Golden Chih.” Another version says that the Golden Chih dumpling originally had no name. In the past, an apprentice tried to make Golden Chih but failed to shape the rice flour shell properly, unable to knead or mold it well. The master stood by, teaching him while gesturing and saying in the Shiqi dialect: “揸，甘揸 (pronounced similarly to 'Golden Chih'), 甘样揸，吾系揸成甘样呀!” (Loosely translated: “Grab it, grab it like this… Why are you grabbing it like that?”) In the 1930s, the Golden Chih made at Li Datang Hall on Sunwen West Road in Zhongshan became widely renowned. It was made with pork cheek meat (which is not greasy) and seasoned with fermented red tofu, Sichuan peppercorn, star anise, and other spices. There's an art to eating Golden Chih: start from the pointed end, and when you reach the meat filling, first sip the fragrant oil, then bite into the meat. Otherwise, if you take a big bite carelessly, the oil will splatter everywhere. In nearby Macau, Golden Chih is called "chok," and its filling includes dried shrimp, meat cubes, and pickled vegetable cubes. "Golden Chih" is the most locally distinctive food of Zhongshan.