Sankou Rice Dumpling Introduction
In the Sanku area, besides farming tilapia, clams are also a major crop. Whenever clams are harvested, the pond owners buy meat rice dumplings and tilapia soup as snacks for the workers. Green onions and garlic are the main crops in salt-rich coastal land, and when they are harvested, the landowners also purchase meat rice dumplings and tilapia soup for the workers. Fishing enthusiasts come in the morning to eat meat rice dumplings with tilapia soup and take some dumplings as snacks for when they get hungry. In Sanku, meat rice dumplings have become synonymous with snacks. Huang Wangshan (born in 1932) moved to Sanku and originally ran a grocery store selling fruits, groceries, and shaved sugarcane. Noticing that there were no food vendors in Sanku and nearby villages, she decided to sell her specialty, meat rice dumplings. Sanku meat rice dumplings are wrapped in bamboo leaves, made with old glutinous rice, and the filling includes dried shrimp, shallots, salted duck egg yolks, and pork. The preparation method involves soaking the glutinous rice for more than three hours. Dried shrimp is sautéed with shallots and set aside. Pork is sautéed with shallots, boiled in soy sauce, and set aside while keeping the marinade. The soaked glutinous rice is washed, mixed with the marinade and other seasonings in a pot, and is then set aside. Finally, bamboo leaves are used to wrap the prepared filling...
