Sea Dragon Rice Dumpling Introduction
The founder of "Hailong Rice Dumplings," 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 dumplings at the traditional market near the Water Lily Temple in Tainan City. Because everyone called him "Hailong," he named the shop "Hailong Rice Dumplings." Hailong Rice Dumplings are made by placing fried pork belly, raw rice, pork chunks, salted duck eggs, shiitake mushrooms, and peanuts inside bamboo leaves, tightly wrapped and bound. Except for the pork belly, all ingredients are raw. The dumplings are boiled in water, with water added as needed for two hours to create delicious Hailong Rice Dumplings. The shop owner noted that their dumplings "do not cause acidity even with frequent consumption, because the glutinous rice is washed and drained immediately, which not only reduces stomach acid secretion but also increases the chewiness of the rice dumplings."
