Sea Dragon Meat Rice Dumpling Introduction
The founder of "Hailong Meat Zongzi," Xin Haishu, returned home from the Philippines after serving as a "Japanese soldier" at the age of 20. He then started selling meat zongzi and vegetable zongzi at the traditional market near the Water Lily Temple in Tainan. Since everyone called him "Hailong," the shop was named "Hailong Meat Zongzi." Hailong Meat Zongzi involves placing sautéed minced pork, raw rice, meat chunks, salted duck eggs, shiitake mushrooms, and peanuts into bamboo leaves, tightly binding them up. Aside from the minced pork, everything else is raw. The meat zongzi is boiled in water, with water being added continuously while cooking. After about two hours, delicious Hailong Meat Zongzi is ready. The owner of Hailong Meat Zongzi stated that their zongzi "won't cause gastric acid problems even when eaten frequently because the glutinous rice is washed and drained immediately, which not only reduces gastric acid secretion but also increases the chewiness of the meat zongzi."
