Published
#Lees are the residue of wine-brewing. In the hands of chefs, it becomes an unparallelled seasoning. Yellow wine, made by fermenting #glutinous rice for months, is used to prepare steamed chicken with #YellowWine. But the lees that left behind can also be used to create delicious dishes such as steamed chicken with lees and glutinous rice balls with lees. The clever use of various ingredients also showcases the wisdom of #Hakka people.
- Category
- 문화 - Culture
- Tags
- Hakka, Hakka cuisine, fermentated
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