Hai Long Rice Dumplings Introduction
The founder of "Hai Long Sticky Rice Dumplings," Hsin Hai-Shu, returned home from the Philippines at the age of 20 after serving as a "Japanese soldier." He started selling meat dumplings and vegetable dumplings at the traditional market in Tainan near the Water Immortal Temple. Due to everyone calling him "Hai Long Zi," he named the shop "Hai Long Sticky Rice Dumplings." At Hai Long Sticky Rice Dumplings, stir-fried pork belly, raw glutinous rice, chunks of meat, salted duck eggs, shiitake mushrooms, and peanuts are placed inside bamboo leaves and tightly wrapped. Except for the stir-fried pork, everything else is raw. The dumplings are then boiled in water, with water added as it cooks. After two hours, delicious Hai Long Sticky Rice Dumplings are ready. The owner of Hai Long Sticky Rice Dumplings stated that their dumplings "can be eaten frequently without causing acidity because the glutinous rice is washed and drained immediately to not only reduce the secretion of stomach acid but also increase the chewiness of the dumplings."
