The dish brings together fresh Cheung Tong Lei Bamboo Shoots, selected glutinous rice and aromatic 5J ham stock with the distinctive aroma of red wine foie gras puree. The Chef carefully selects the tender tips of Cheung Tong Bamboo Shoots, which are peeled by hand to preserve the tenderness and crunchy texture. The tips are then stuffed into soaked glutinous rice and wrapped in fresh rice dumpling leaves to form a dumpling shape and placed into the simmered 5J ham broth and pressed in a pressure cooker for 25 minutes, allowing the glutinous rice and spring bamboo shoots to fully integrate and absorb the freshness of the broth. The final touch of the dish is the red wine foie gras puree, which adds a unique aroma and flavor to the dish. It is soft and salty in the mouth and leaves a lasting impression.