Xiasu originated in Chaoshan, Guangdong province, but is quite popular in neighboring Fuzhou, Fujian province as a kind of breakfast delicacy.

The first step in making xiasu is to take some minced shrimp, Chinese water chestnuts, and flour and mix them together and knead them. Then add scallions, salt and Chinese five spice seasoning to the mixture. You then use and iron ladle with a long handle to put a small bit of the mixture in boiling oil until it turns golden brown.

Making a truly good Xiasu requires a combination physical strength and technique in grinding the rice and kneading the dough, as well as good control of the boiling time which determines the taste.