1. Savory meat rice dumplings need to be cooked over high heat for about two hours, and then simmered over low heat for about 3 hours. There needs to be a lot of water to cover the rice dumplings.

2. Mung bean and duck egg rice dumplings need to be boiled for 1 hour, then simmered for 1 hour. The prerequisite is to submerge the rice dumplings when adding cold water.

3. Taro meat rice dumplings need to be cooked in a pressure cooker with boiling water for 30 minutes, and then cooked in a hot ordinary cooker for two hours.