Rice roll is a traditional famous dish in Guangdong and Hong Kong. The main ingredients are pork, pig intestines, etc., and the auxiliary ingredients include cardamom, cloves, cinnamon, amomum villosum, and angelica dahurica. It belongs to Cantonese cuisine.

This dish is rich in flavor, refreshing and not greasy. After being smoked, it is easy to store.

Because the organs that absorb and store nutrients in some animals contain fat, they have a powdery texture when eaten and are shaped like intestines, hence the name.

A further explanation is that it is the small intestine of pigs, and it is the front section of the small intestine, which means that the section next to the stomach is called the intestine, and the rear section of the small intestine is called the small intestine.

The definition of the word originally refers to food in which starch is mixed with various seasonings and then poured into casings and steamed.

Rice rolls are a food native to Guangdong and Hong Kong, China.

To have delicious rice intestines, the pigs must be fasted before slaughtering. This section of the intestines will contain digestive juices, etc., so there is no need to turn the intestines out and wash them when cooking, but the entire second section of intestines must be turned over and washed.

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Before the rice sausage was sold, if the pork seller did not clean it up in advance, he would probably eat the intestines, which means there were large roundworms in the rice sausage, which is commonly known as "bitter sausage".

Generally speaking, powdered intestines refer to pig intestines.

Although cows also have rice sausages, they are rarely eaten because of their poor texture.

Later, Cantonese people called men who looked down upon them this way, and it was generally used for young people.