Clean the outer skin of the Dongsheng pumpkin thoroughly. Cut off the top quarter, scoop out the seeds with a spoon, and trim the edges to shape. Place in a steamer and steam with 2.5 cups of water in the outer pot until cooked. Remove and set aside.

Rinse the sushi rice and soak for 10 minutes. Heat oil in a pan, add pork belly strips, and stir-fry until the fat is rendered and aromatic. Add shiitake mushrooms and stir-fry until caramelized. Add dried shrimp and stir-fry until fragrant. Add crispy fried shallots, ground pepper, and five-spice powder, and stir-fry until fragrant. Add soy sauce and stir-fry until evenly coated. Add 4 cups of water and salt, mix well, and bring to a boil. Add the soaked sushi rice and stir-fry until the sauce is absorbed. Turn off the heat, add 4 more cups of water, and mix well. Transfer to the inner pot of a rice cooker, add 1 cup of water to the outer pot, and cook. Once cooked, add sakura shrimp, mix well, and let it sit for 10 minutes before serving.

Prepare a large plate, place the pumpkin (rice) in the center, and arrange tomato slices and mugwort leaves around the edges for garnish. This will make the New Year's dish look festive and prosperous... Not only is it delicious, but it's also visually appealing...

Once the rice is cooked, add sesame oil and mix well to make the rice shiny and tasty. Fill the pumpkin with the rice, press lightly to pack, and top with mushroom slices and some sakura shrimp.