Sea Dragon Rice Dumpling Introduction
The founder of "Hai Long Meat Zong", Hsin Hai-Shu, returned home from the Philippines after serving as a "Japanese soldier" at the age of 20. He started selling meat and vegetable zongzi at the traditional market near Suixian Temple in Tainan. Since everyone called him "Hai Long Zi", he named his shop "Hai Long Meat Zong". Hai Long Meat Zong prepares its zongzi by placing stir-fried minced meat, raw glutinous rice, chunks of meat, salted duck eggs, mushrooms, and peanuts into bamboo leaves, tightly wrapping them up. Except for the minced meat, all the ingredients are raw. The zongzi are then boiled in water, with water being added continuously while cooking. After about two hours, delicious Hai Long Meat Zong is ready. The owner of Hai Long Meat Zong stated that their zongzi "won't cause acidity even if eaten often, because the glutinous rice is drained immediately after washing, which not only reduces stomach acid secretion but also increases the chewiness of the zongzi."
