Steamed dumplings are a traditional Cantonese breakfast sold in teahouses and restaurants. With stuffing semi-wrapped in thin skin, they taste fresh and smooth, but not greasy. There are two types of steamed dumplings: pork and beef. Steamed beef dumplings have a history of 70 to 80 years. 

How to cook a steamed beef dumpling: remove the tendons from the beef, chop the flesh and mix it with fat pork, ginger juice, or wine, stir it and make it into balls, place two balls on each plate and steam. With ingredients such as diced water chestnuts and bamboo shoots, the dish tastes even more fresh and delicious.