Rice dumplings are a specialty of Tengzhou, Hengshui, Jining, Xuzhou, Huai'an, Jinan, Langzhong and Ningxia.

Steamed rice dumplings, also known as steamed rice dumplings, steamed dumplings, cold dumplings, and hemp dumplings, are a kind of fried food that are crispy and delicious.

The main ingredient of steamed buns in the north is wheat flour, while the main ingredient of steamed buns in the south is rice noodles.

Sanzi, especially for Ningxia Hui friends, is an indispensable traditional delicacy in daily life, when entertaining guests and celebrating festivals.

The dumplings are made by rolling strips into oily water and deep-fried. The main nutrients are fat and carbohydrates. They are high-calorie and high-fat foods and should not be eaten in large quantities.

Sanzi originated from the Han nationality's food culture. In the Spring and Autumn Period, in order to commemorate the death of Jie Zitui, a famous minister of the Jin Dynasty, people banned fire for three days a few days before the Qingming Festival. Later generations called it the "Cold Food Festival".

The ring-shaped fried food prepared in these days was called "Han Ju", and this is the earliest record of Sanzi.

How to make dumplings: Use good flour to make dumplings, add a little salt and water to knead the dough into a dough, then roll the noodles into strips, cut them into strips, and then roll them into strips, surround them and fill them in a basin, and sprinkle some cooking oil on them.

When the noodles are fully rehydrated in the basin and the elasticity is just right, wrap the noodles around your hands, stretch them back and forth with your hands, stretch and stretch them into steamed bun strips of uniform thickness, then put them into the oil pan and flip them gently with chopsticks.

Control the heat to add color and fry into large or small handfuls of golden and crispy dumplings.