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Rice roll is a very famous traditional Han snack in Guangdong. It belongs to Cantonese cuisine and originated from Longzhou in the Tang Dynasty. The classification of rice rolls can only be divided according to the way they are made. Generally, the rice rolls made with Brasserie are called Brass roll rice rolls, and the other ones are directly steamed, usually using drawer-type rice rolls.

Rice rolls cannot be divided by place, because merchants in various places will cater to customer tastes and adjust the flavor according to the local market. They will also add the local city name in front of the rolls. For example, those in Guangzhou will be called Guangzhou Xiguan. Rice rolls, Chaozhou rice rolls are called Chaozhou 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.

There are different opinions about the origin of rice rolls, and there is no unified statement. Some people say that "it was first created by Hexian Hall in Pantang during the Anti-Japanese War." Others say that "rice rolls originated in Guangdong, as early as the Qing Dynasty." At the end of the Dynasty, the cries of rice rolls could be heard on the streets of Guangzhou."

Baozi, a special snack in Hakka areas such as eastern Guangdong and southern Jiangxi, is made from rice into rice paste, and then steamed into a rice film similar to rice noodles with iron cookers. Same as rice rolls.

It is said that after the ancestors of the Hakka people migrated from the north to the south, because there was no wheat growing in the local area, there was no flour to make spring rolls, so they used rice flour to make the skin instead of spring rolls. It has a unique northern style and southern flavor. feature. This process of grinding rice into rice pulp is the predecessor of modern rice rolls.