Sweet glutinous rice is a traditional snack in Chaoshan area of Guangdong, Hakka area and Minnan area of Fujian, and it is a folk custom at the beginning of the Lunar New Year. The stone lion is shaped like a full moon, white in color, soft and tender in texture, fragrant in smell, sweet and delicious.

Sweet crust is a kind of food that Chaoshan people like to steam in major festivals. There is a saying in Chaoshan that "sweet crust is delicious but cake is hard to boil". Sweet glutinous rice is used as raw material. After it is washed, it is soaked with clear water and filtered to remove water and dried in the shade. Then it is put into a stone mortar and manually pounded into rice flour (commonly known as glutinous rice cake). Pouring rice cake takes a lot of time, and it must be screened at least two or three times. The finer the powder, the better.

In the Chaoshan area at the end of the Qing Dynasty, steaming sweet buns was considered as a difficult and last resort by the poor people, because steaming a cage of sweet buns required at least 1 kilograms of glutinous rice flour and several kilograms of sugar, and it took more than ten hours to steam with strong fire, which was very difficult for the poor people who could not eat enough for three meals. However, in order to make a living abroad, no matter how poor you are, you have to steam the sweet dumplings, so there is the origin of the saying "there is no way to steam the sweet dumplings", which expresses the bitterness of the poor people going abroad to make a living at that time and is a portrayal of the poor life of the working people in the old society. At present, there is still the custom of steaming sweet dumplings at the end of the year in Chaoshan urban and rural areas, but the meaning is very different.

there is a folk saying that "a sweet cake tastes good, but it's hard to taste it". Sweet glutinous rice is used as raw material. After it is washed, it is soaked with clear water and filtered to remove water and dried in the shade. Then it is put into a stone mortar and manually pounded into rice flour (commonly known as glutinous rice cake). Pouring rice cake takes a lot of time, and it must be screened at least two or three times. The finer the powder, the better. After screening, the glutinous rice cake is mixed with white sugar or brown sugar according to a certain proportion, and mixed with water and stirred evenly to form glutinous rice paste, which is put into a special basket, put into a steamer, and heated and steamed by a fire (in rural areas, it is usually cooked according to the time of lighting one or two sticks of incense and the thickness of the paste). After cooling, it is pulled by yarn and cut into pieces, and then it is heated in a flat-bottomed iron pan (commonly known as frying pan) and fried in vegetable oil until it is golden yellow. It is crispy and delicious, and has a unique flavor, which is deeply loved by people.

Li Shizhen's Compendium of Materia Medica in the Ming Dynasty stated: "Glutinous rice is sweet in taste and warm in nature. Eating it has the effects of invigorating qi, stopping diarrhea, invigorating the middle energizer, quenching thirst and warming the spleen and stomach", which is not only delicious food, but also medicinal diet. No wonder Chaoshan people like to eat it.

There is a folk proverb in Chenghai's hometown of overseas Chinese: "There is nothing to do to make sweet dumplings", which means that Chenghai people have no choice but to cross the ocean to Siam, and sweet dumplings are what the hipsters used to make a living by leaving other wells in their hometown to prepare food for their hunger.