南方的汤团有多种“流派”，现在最出名的是宁波的“黑洋酥”汤团。
South dumpling variety, "genre", the most famous Ningbo "black foreign crunchy" dumpling.
所谓“黑洋酥”就是猪油和黑芝麻粉的混合物，而且猪油不是熬出来的纯油，要用取自猪肚子里的原块的“板油”。
The so-called "black Western cakes" is the lard and black sesame powder mixture, but not boil out of pure lard oil, Pork bellies from the house to use the original block, "leaf lard."
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