Sangu Pork Zongzi Introduction
In the Singu area, in addition to farming milkfish, clams are also a major cultivation. Whenever clams are harvested, the pond owners buy meat rice dumplings and milkfish soup as snacks for the workers; scallions and garlic are the main crops in the coastal saline land, and when they are harvested, the farmers also buy meat rice dumplings and milkfish soup for the workers as snacks. Fishing enthusiasts come in the early morning to enjoy meat rice dumplings with milkfish soup, taking a few dumplings as snacks to satisfy their hunger later. In Singu, meat rice dumplings have already become synonymous with snacks. Huang Wang-Shan, born in 1932, moved to Singu and originally ran a grocery store selling fruits, groceries, and sugarcane. Noticing that there were no food vendors in Singu and surrounding villages, she decided to sell her specialty, meat rice dumplings. Singu meat rice dumplings are wrapped in bamboo leaves, using old glutinous rice for filling, which includes dried shrimp, shallots, salted duck egg yolk, and pork. The preparation method involves soaking the glutinous rice for over three hours. Dried shrimp is stir-fried with shallots and set aside. Pork is stir-fried with shallots, seasoned with soy sauce until cooked, and set aside, leaving the marinade. The soaked glutinous rice is rinsed and put into the pot with the marinade, mixed with seasonings and five-spice powder, and set aside. Finally, bamboo leaves are used to wrap the filling to form dumplings, which are then boiled until cooked. When customers order them, they are steamed to soften, peeled, served in a bowl, and eaten with dip. The dipping sauce is homemade...
