Baocheng is a traditional food in the Lingnan area. It uses glutinous rice flour to make the skin, then fried and wrapped with filling. People always cut them into small sections while eating. Baocheng gets its name because it will slowly become thinner and thinner, and the epidermis needs to "open" while frying. Tasting salted and sweet, it is crisp outside and meltingly soft inside.

Baocheng shapes like a burrito. [Photo/IC]