細個住村，食過的比住市區的特色得多。鹹湯丸，多餸少丸；甜湯丸只有片糖水；還有甜鹹狗仔粉。各處鄉村各處地區用不同食材，一樣叫鹹湯丸。菜式的精髓是湯要清甜, 湯丸軟硬適中。
材料/4人用 (Ingredients for 4)：
糯米粉 300g
(300g Glutinous rice flour )
水 280 -300ml
(280 to 300ml tepid water)
鹽 半茶匙
(1/2 tsp salt)
蝦乾 小半碗, 浸水5分鐘
(1/3 bowl dried shrimp, soaked for 5 mins)
乾瑤柱 少許，浸軟
A bit dried scallop, soaked
金華火腿 5片，浸熱水10分鐘
(5 pcs Jinhua ham, soaked with hot water for 10 mins)
瘦肉片 半碗, 以少許生抽，糖，生粉醃 (1/2 bowl of lean pork slices，marinated with a bit light soya sauce, sugar and starch )
魚肉，約$20，先煎香再切成魚條
(around $20 dollars minced fish meat, fried and cut into strips)
冬菇 8隻浸軟切片，用糖和油醃
(8 pcs of Dried mushrooms, soaked, sliced and marinated with oil and sugar)
白蘿蔔 一條，切條形
(1 Radish, cut into strips )
紹菜 適量
(Some Chinese cabbage)
唐芹 3棵切段
(3 stalks of Chinese celery, cut into length )
混合糯米粉及鹽，逐少加入水，搓成糯米糰
Mix glutinous rice flour and salt, gradually add water to roll and form a glutinous rice dough
用保鮮紙蓋着保濕。逐少取出，搓成光令小湯丸
Cover the dough with a pc of cling film. Take out small portion each time. Roll to form small rice balls
小煲加油，分次加入湯丸煲至7成熟，取出立即放入凍水中(落幾滴油)，重複完成其餘湯丸。全部浸入凍水冷卻
Add a bit oil into a sauce pan with boiling water, boil glutinous rice balls until moderate done in batches. Then leave in cold water(with a drop of oil ). Repeat and finish the remaining
同時，在大煲中加油，略爆豬肉片，取出備用
Stir fry pork slices a while
之後略炒金華火腿及冬菇。加水, 加瑤柱，中火煲20分鐘出味。才加入白蘿蔔滾至半透明，再放魚肉條,肉片
Then, stir fry Jinhua ham and mushrooms slices. Add dried scallop and hot water. Bring it to a boil and cook for 20 mins. Add radish and boil until semi-transparent，fish meat strips and pork slices afterwards
加入紹菜煲到8成腍，轉小火，隔出湯丸放入大煲中,同時加入蝦乾，煮1分鐘, 熄火
Add vegetables and cook until mildly soft, reduce heat, add drianed glutinous rice balls and dried shrimp to further cook 1 min, off heat
放上唐芹，攪勻，浸一陣，灑上白胡椒粉調味
Mix Chinese celery with hot soup, season with ground white pepper
加點辣椒油，趁熱吃啊！足料湯底很甜，不需添加任何調味。小湯丸先煲到七成熟，浸入熱湯後剛好，非常軟熟仍保留嚼口
Serve hot with chili paste, soup is sweet and yum. The glutinous rice balls are just good in doneness. Very good in texture
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