Lotus Leaf Rice

Lotus Leaf Rice

　　Lotus Leaf Rice

　　Lotus Leaf Rice, also known as Lotus-Wrapped Rice, is made by steaming rice and meat filling wrapped in lotus leaves. The vibrant green leaves encase soft, fluffy grains that are tender, juicy, and fragrant with the aroma of the lotus. Originally a traditional, convenient folk food with a long history, it was documented in the late Ming and early Qing dynasty by Qu Dajun in his book *Guangdong New Language*: “In Dongguan, fragrant glutinous rice is mixed with fish, meat, and various seasonings, then wrapped in lotus leaves and steamed, resulting in a dish that is fragrant both inside and out, called Lotus-Wrapped Rice.” Since the Ming dynasty, it has been a popular and convenient dish among the people of the Pearl River Delta in Guangdong. In the 1920s, it was refined by master chefs and became a renowned summer dim sum item in teahouses.