How to make a drowning bag

Many people don’t know much about Luoshuibao. It is a famous delicacy in Guangxi, also called Luoshuijiao, because it is often pronounced as Luoshuigou in the local dialect. It is a crescent-shaped dumpling, and there are also round buns. It can be boiled, fried or steamed. It can be said that you will never get tired of eating it. The method of Luoshuibao is mainly to use glutinous rice and brown rice to make the skin. Let’s learn about the method of Luoshuibao.

How to make a drowning bag

1. Prepare some glutinous rice and some brown rice and grind them into powder. Mix the glutinous rice flour and brown rice flour in a ratio of about seven to three to make the skin of the drowned dog. Making the rice dough requires great skill. If the ratio is not right, too much glutinous rice will make it too sticky, and too little will make it too rough. Only with a proper ratio can you make a fragrant and chewy filling skin. 2. Now that the stuffing skin is ready, it’s time to prepare the filling. The fillings are made of pork, garlic, duck eggs, fish, fungus, leeks, etc. The method is the same as making dumplings. They can be round or moon-shaped, but their volume is several times larger than dumplings.

3. After the "drowned dog" is made, boil a pot of boiling water and throw the wrapped "drowned dog" into the pot (hence the name "drowned dog"). In a short while, when the "drowned dog" floats to the surface, it is time to open the pot and eat it. The taste is fresh, fragrant and not greasy, hot and delicious. You can also fry it according to your taste. When you first hear the name, you will definitely not know what it means. In fact, it is a snack similar to dumplings, with glutinous rice as the skin and pork, garlic, fungus, fish, eggs, bamboo shoots, etc. as fillings. Most of them are round in shape and are usually made on the tenth day of the tenth month or on the winter solstice. They can be boiled or wrapped in a layer of lettuce and steamed. They taste great. It is fragrant but not greasy, smooth but not sticky. You can feel the blend of filling and glutinous rice from the first bite. The juice seeps into your teeth and leaves a fragrant taste for a long time. Even people who don’t like garlic love it.

Hakka cuisine: Many years ago, Hakka delicacies such as boiled duck, boiled chicken, and boiled pork began to appear in the Yulin market. In the initial stage, only people from Bobai came to eat there. Later, driven by people from Bobai, people from Yulin and from all over the world thought that Hakka cuisine was indeed good. Word spread from one person to ten, and from ten to a hundred, and thus Hakka cuisine became popular.

Nowadays, there are more and more restaurants serving Hakka delicacies such as boiled duck, boiled chicken, and boiled pork. There are at least 10 of them in Yulin city, and there are 3 on Yihuan East Road alone. Several of them are quite famous.

These Hakka-style restaurants are crowded and bustling during lunch or dinner time, and more than half of the diners speak Hakka. Not only that, some people have brought Hakka snacks such as Bojichui, Bobai rice dumplings and Luoshuigou to Yulin, and their business is also booming.

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