According to research, Ningbo lard dumplings began in the Song and Yuan Dynasties, with a history of more than 7 years. It is made of the first-class glutinous rice which is rich in the local area. Remove ribs and film from pork suet, cut into powder, add white sugar into a pot, mix sesame powder and knead thoroughly, and knead into a small round with lard and sesame filling. Water mill powder is mixed with water and kneaded into a smooth dough, kneaded into a small handleless wine cup shape, put into the stuffing, and closed and kneaded into a dumpling. Boil the water in the pot, add the dumplings and cook for three minutes. When the dumplings float, add a little cold water and push them with a spoon to prevent sticking to the pot. Cook for a while, and when the stuffing is ripe and the skin of the dumplings is jade-colored and shiny, spoon the soup into the bowl, add sugar and sprinkle with osmanthus. The lard dumplings are made of fine and pure white sugar, black sesame seeds and high-quality pig fat. The dumplings are thin and smooth in skin, white as sheep fat, shiny and shiny, and have the characteristics of fragrance, sweetness, freshness, smoothness and waxy. When the skin is bitten open, it is oily and fragrant, waxy but not sticky, fresh and delicious, which is absolutely amazing.