Fragrant Green Fields

Fragrant Green Fields

　　Fragrant Green Fields

    Before liberation, the lives of the people in both urban and rural areas of Jinyun were extremely poor, with food supplies so scarce that they often had meals today but none tomorrow, and the populace struggled on the unbearable brink of starvation.

　　One day in May 1945, an old woman who was faint with hunger dug up many wild vegetables to stave off hunger, among which she gathered the most shepherd’s purse. In her desperation, she used eggs freshly laid by her hen as an ingredient. She chopped the shepherd’s purse, mixed it with the eggs, added the only rice bran she had at home, shaped them into small balls, cooked them, and ate them. Finding them surprisingly delicious, she couldn’t stop praising them and even shared her recipe with her neighbors.

　　Nowadays, chefs in Jinyun’s hotels have made some appropriate adjustments to the original cooking method, such as replacing rice bran with breadcrumbs and changing steaming to deep-frying. The flavor has become even richer, the color has turned into a golden and vibrant hue, and the crispy, fragrant texture offers a uniquely distinctive taste.

　　Features: Golden-yellow color, crispy on the outside and tender on the inside, with a unique, crisp and fragrant taste.