清末民初，火宮殿附近的銅鋪街有一銅匠叫江立仁。每逢農歷夏至，江用糯米粉做成糖肉兩種口味的夏至坨（即糯米團子），比一般的夏至坨更好吃，很受鄰里稱(chēng)贊。江育有兩女兒，姐姐江秀美、妹妹江秀英，長(cháng)大后在火宮殿開(kāi)了家團子店。
她倆選用上等糯米磨成濕粉，分別包入由鮮肉、香菇、芝麻仁、白糖組成餡料，做成一咸一甜的糯米團子。兩姊妹不僅美麗聰慧，且心靈手巧，做起團子有如玩雜耍，讓人眼花繚亂，引起很多人圍觀(guān)和品嘗，生意火紅。日子一久，人們不經(jīng)意把倆姊妹做的糯米團子叫成“姊妹團子”，流傳至今，成為著(zhù)名湘風(fēng)小吃。
In the late Qing Dynasty and the early Republic of China, there was a coppersmith whose name is Jiang Liren in Tongpu Street, near Huogongdian. On the summer solstice every year, he made summer solstice rice ball with meat or sugar at it, which was more delicious than common ones. So it was very popular among neighbors. Jiang Liren had two daughters, Jiang Xiu mei and Jiang Xiuying. The two sisters ran a store selling rice balls.
They ground superior sticky rice into wet powder, then added pork, champignon, sesame seeds and sugar in it, making two kinds of sticky rice balls, salty ones and sweet ones respectively. They were not only beautiful and clever, but also ingenious. When making rice balls, they were just like playing a vaudeville show, which attracted a lot of people to watch and taste. So their business was very booming. Over time, people called sticky rice balls as sisters’ sticky rice balls and it comes down to a famous Hunan snack.
