Danzhou, which is close to the Beibu Gulf, has been a famous cultural city since ancient times. The great writer Su Dongpo, who was exiled here by the Song Dynasty, in order to broaden the horizons of local residents, while actively spreading the Central Plains culture, he was also committed to the integration of Central Plains culture and Qiongzhou culture. "Wanli Danzhou Chronicles" records that during Su Dongpo's stay in Danzhou, he left various precious cultural heritages such as tables, songs, rhymes, notes, prefaces, poems, biographies, inscriptions, etc. Among them, the "rice dumpling fillings" are vivid An example of.

According to legend, Su Dongpo liked to eat rice dumplings, and left poems about rice dumplings such as "Sometimes I got bayberry in the rice dumplings", "Water balls soaked in ice and wrapped in sugar". The rice dumplings in Danzhou have a long history. The ancient "Danzhou Chronicles" records: "On the Dragon Boat Festival in May in Danzhou, rice dumplings are fed to each other, while Changpu wine is drunk, and willow mugwort is hung on the door." This is in line with Su Dongpo's preferences.

Su Dongpo not only liked eating rice dumplings, but also studied the ingredients and production of rice dumplings. He taught the Danzhou people to use duck egg yolks that had been soaked for 100 days and add farmer's pork into rice dumplings. He also taught them to use Qiongzhou's specialty squid and shrimps and add beans into rice dumplings. The Danzhou people followed suit. After simmering, it tasted special. Danzhou cuisine is famous all over the world. To this day, when people look at the statue of Dongpo layman in Danzhou "Dongpo Academy", they will naturally think of Su Dongpo's relationship with the Dragon Boat Festival and Danzhou Zongzi, and maybe they will chant a poem "I am" that is widely circulated in Danzhou. "Ai Danzhou rice dumplings, the tender leaves are fragrant and rich in flavor; Dongpo spreads the ingredients and conquers the world" (the poem "Ai Danzhou rice dumplings" written by Zhou Shou in the Ming Dynasty).