I'm not much into sticky rice dumplings, but as when I took a bite from it, I thought of my mother. She used lard in quite many of her cooking. Now I know why Ning Bo is that famous for sticky rice dumplings. I'd like the way they served the dumplings in the same water boiled with dumplings. I got told by my Beijing friend that if we wanna have our stomach digest well with dumplings (Beijing dumplings that time I took), we have to take the same water boiling the dumplings.
Sticky rice isn't too good with my stomach but this time I got to believe that the dumpling water is the key.
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