Rice dumplings are a traditional folk food in Chaoshan.

The shape is hexagonal sphere.

In 1920, Zhang Qiangde and his son set up a stall selling rice dumplings near Mazu Palace (i.e. Lao Ma Palace) at Shengping Road in Shantou City. After Zhang Qiangde's death, his son Zhang Liangjie rented a small shop in the alley opposite Lao Ma Palace and opened

Went to Shunde Rice Dumpling Ball Shop.

Due to the good quality of the rice dumplings and the geographical location, the business is booming. Shunde Hao's rice dumplings have gradually become the Laoma Gong rice dumplings loved by Chaoshan and overseas hipsters.

The glutinous rice used as the main ingredient must be full and uniform in size.

When making, wash it first, soak it in water for 6 hours, pick it up and put it on a bamboo sieve to dry. Fry it in lard the next day, add an appropriate amount of high-quality fish sauce, and fry it until the rice grains are crystal clear and translucent, and the oil is fragrant and lubricated.

The pot is filled and ready for use.

There are sweet and salty fillings in Lao Mama Palace rice dumplings. The sweet filling is mung bean paste (or black bean paste) and crystal filling, and the outside is wrapped with pig net; the salty filling is mushrooms, dried shrimps, and sausages.

, minced fish, lotus seeds, chestnuts and pickled Nanru bristle meat.

Then wrap it with bamboo leaves and salty grass and tie it into a hexagonal ball shape, put it in a pot and cook it.

When eating, untie the bamboo leaves and serve them on a plate. They are angular, crystal clear, sweet and salty.

At that time, there was a horizontal plaque hanging in the Laoma Palace Zongqiu shop with the four characters "Food Ding Zhengzhi" written on it.

This sentence has been circulating in Chaoshan society.