Ye’er Ba (Leaf-Wrapped Rice Dumplings)

Ye’er Ba

　　Ye’er Ba, also known as mugwort steamed buns, were originally a traditional food for the Qingming Festival in rural households of western Sichuan. In 1940, Tianzhai Snack Shop in Xindu refined the mugwort steamed buns and renamed them Ye’er Ba. The making of Ye’er Ba involves careful selection of ingredients and delicate craftsmanship, resulting in a product that is green in color, beautifully shaped, soft and tender in texture, and delicious on the palate — one of Sichuan’s famous snacks. It is made with glutinous rice flour dough filled either with sweet sesame paste or savory minced pork filling, wrapped in fresh orange leaves, and steamed over high heat. Its characteristics include a fragrant, moist texture, sweet and mellow taste, a strong aroma of lotus leaves, and two flavor options — both savory and delicious.

　　Main ingredients: Glutinous rice flour, chopped rice sprout vegetable and meat filling.

　　Preparation method:

　　1. Mix glutinous rice flour with warm water to form a dough.

　　2. Wrap the chopped rice sprout vegetable and meat filling into the dough to form an oval shape similar to a goose egg.

　　3. Steam until fully cooked.