3 taels of onions, 1 tael of dried shallots, 1 piece of ginger, 3 taels of green onions, 3 jins of water, 1 tael of dark soy sauce, 3 taels of chicken essence, 6 taels each of MSG and sugar, 2 taels of oyster sauce, fish sauce 3 taels, 600ml of light soy sauce.

1. Ingredients for rice roll soup: 3 taels of onions, 1 tael of dried shallots, 1 piece of ginger, 3 taels of green onions, 3 jins of water, 1 tael of dark soy sauce, 3 taels of chicken essence, 6 taels each of MSG and sugar. 2 taels, 2 taels of oyster sauce, 3 taels of fish sauce, 600ml of light soy sauce. Rice roll is a very famous traditional Han snack in Guangdong. It belongs to Cantonese cuisine and originated from Longzhou (now Luoding City, Guangdong) during the Tang Dynasty. Rice rolls have a long history. It is said that it originated in Longzhou (now Luoding City, Guangdong) in the Tang Dynasty and evolved from a local traditional food, oil-flavored glutinous rice cake. The locals call it "Longkan Ci".

2. Rice rolls can only be classified according to the way they are made. Generally, roll rice rolls are called roll rice rolls, and the other type is directly steamed, usually drawer-type rice rolls. Rice rolls cannot be divided by place, because merchants in various places will adjust the flavor according to the local market to cater to customer tastes. They will also add the local city name in front of the rice rolls. For example, those in Guangzhou will be called Guangzhou Xiguan rice rolls, and those in Chaozhou will be called Guangzhou Xiguan rice rolls. Make Teochew rice rolls. According to this classification method, there will be hundreds of kinds of rice rolls across the country, which is not scientific. Because all rice rolls are actually a type of Luoding rice rolls.