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The rice dumplings wrapped in lotus leaves have a light, delicate fragrance and a rich flavor. However, when it comes to meat-filled dumplings, bamboo leaves are still the preferred choice for their distinct taste. Huang Dong-yuan notes that in the south, bamboo leaves are commonly used as the outer wrapping, and the quality of the leaves significantly affects the aroma of the dumplings. This also plays a crucial role in determining the uniformity of the dumplings' shape. The traditional southern-style rice dumplings are made by first cooking glutinous rice. The fillings, which typically include egg yolk, white meat, and mushrooms, are stir-fried and then wrapped in the cooked glutinous rice before being steamed. The key to making perfect dumplings is to ensure that the rice is cooked through but still has a slight elasticity, while the fillings remain juicy and flavorful, without being dry or overcooked. This is also the reason why the rice dumplings from Yuan Huang Ding are so delicious.