Rice rolls is a very famous traditional snack of Han nationality in Guangdong, which belongs to Cantonese cuisine and originated from Longzhou (now luoding city, Yunfu City, Guangdong Province) in the Tang Dynasty.
There are two ways to eat rice rolls. One way is to cut into 6 cm long slices, put them on a plate and dip them in soy sauce directly. It will be more delicious if you sprinkle some cooked sesame seeds and chopped green onion. One is to cut into 3 cm long pieces, put them in a bowl and pour thick brisket juice. It would be even more delicious if there were a few pieces of beef brisket in it.
Origin of rice rolls:
According to records, rice rolls first appeared in Longzhou (now Luoding, Guangdong) in the Tang Dynasty. It evolved from a local traditional food, which was oily and delicious. Locals call it the "dragon niche". It was an unintentional invention of the Dragon Palace Dojo by a Buddhist.
At first, he steamed rice paste with oil and salt, chopped peanuts, onions and leeks, and made a rice cake with a thickness of half a centimeter, which was convenient for eating at any time. Because of the short production time, simple materials, refreshing taste and delicate and smooth texture, the dragon niche spread in Longzhou.
Rice rolls's name is well known. During the Qianlong period, Emperor Qianlong toured Jiangnan, listened to the kind words of Ji Xiaolan, the minister of restaurants, and went to Luoding to eat dragon niches.
When eating this kind of "cool, tender and slippery" dragon niche, Qianlong was full of praise and said on impulse: This is not Ciba, it's a bit like pig intestines, just call it rice rolls. Rice rolls got its name and spread in Guangdong. In the late Qing Dynasty, rice rolls's hawking sounded on the streets of Guangzhou.