Miluo rice dumplings

The rice dumplings, originating from Miluo, were invented as a sacrifice to Qu Yuan, who according to ancient legend drowned himself in the Miluo River. Miluo rice dumplings are known for their great varieties and meticulous production.

Bamboo leaf rice dumplings: Wrap white sticky rice in bamboo leaves and boil the rice dumplings. They have sharp corners resembling chopped water chestnuts.

Mugwort scented rice dumplings: Wash sticky rice clean, mix Chinese date, chestnut and mung bean with the rice. Wrap them with mugwort leaves into rice dumplings and boil them in a cauldron.

Mint scented rice dumplings: Soak rice in mint water and steam them soft. Mix them with sugar, wrap the rice into small rice dumplings and boil them.

Sweetened bean paste rice dumplings: Wrap rice with sweetened bean paste, sugar, and tallow oil into small rice dumplings.

Lotus seed rice dumplings: Remove the peels and cores of lotus seeds, mix them with sugar and wrap them with rice into small rice dumplings.

Pine nut rice dumplings: Remove the peels of pine nuts to wrap them with rice into small rice dumplings.

Ham rice dumplings: Dice Jinhua hams with balanced lean and fat meat and wrap them with rice for dumplings. Diced meats may replace the ham for rice dumplings.

Though they taste good, one must watch their consumption of them. People can drink some tea or sweet water to help digest rice dumplings. It is better to eat rice dumplings along with vegetables and fruits to absorb more nutrition. People suffering from chronic stomachache and other digestive diseases should not eat too many rice dumplings.