Ingredient rice rolls originated in Guangdong and have now spread throughout the country. The more famous ones based on geography (taste) include Guangzhou’s Xiguan rice rolls, Meizhou’s Hakka rice rolls, Chaozhou Chaoshan rice rolls, and Yunfu’s Hekou rice rolls. Rice rolls, Yunan's Ducheng rice rolls, etc.

Guangzhou rice rolls are transparent and have a chewy texture. The sauce is usually soy sauce and the side dishes are mostly lettuce. Chaozhou rice rolls are white in color and have a fragrant and glutinous texture. The sauces are mostly oil-consuming peanut butter, and there are a variety of side dishes.

The origin of 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 Pavilion in Pantang during the Anti-Japanese War." Others say " Rice rolls originated in Guangdong. As early as the late Qing 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 taste of the north and the south. This process of grinding rice into rice pulp is the predecessor of modern rice rolls.