Rang Xiaogua

Rang Xiaogua

　　Xiaogua is an early-maturing variety of pumpkin that typically comes to market in summer and autumn. This type of melon is flat-round in shape, with an oily green rind, tender white and sweet flesh, and a crisp texture. Rang Xiaogua is made by carefully stuffing minced meat filling into the small melon and is a popular banquet dish widely enjoyed across Yunnan. The dish features clear soup, green melon, tender skin, fresh filling, a fragrant and delicious taste, an elegant appearance, rich nutrition, and pairs well with both wine and rice. To prepare Rang Xiaogua, you’ll need: 1,500g tender young melons, 200g chicken, 150g pork, 50g golden hooks (dried shrimp), 600g Yunnan ham, 60g soaked dried winter mushrooms, 70g soaked dried magnolia slices, 50g scallions, 20g refined salt, 1,200g premium stock, 2g monosodium glutamate (MSG), 3g ground white pepper, 10g broad bean starch, 10g sesame oil, and 200g cooked lard.

　　The preparation process involves selecting 10 fresh young melons of equal size. Only the fuzz is scraped off the surface, then the stem ends are cut off. Using a small knife, a small hole is scooped out, and the melon centers are removed with a small spoon, washed clean, and drained of moisture. The chicken, pork, and Yunnan ham are chopped into minced pieces. The golden hook shrimp are rinsed, soaked in warm water until softened, then finely chopped (the soaking water is reserved). The soaked dried winter mushrooms and magnolia slices are also chopped finely, and the scallions are minced.