清末民初，火宫殿附近的铜铺街有一铜匠叫江立仁。每逢农历夏至，江用糯米粉做成糖肉两种口味的夏至坨（即糯米团子），比一般的夏至坨更好吃，很受邻里称赞。江育有两女儿，姐姐江秀美、妹妹江秀英，长大后在火宫殿开了家团子店。

   她俩选用上等糯米磨成湿粉，分别包入由鲜肉、香菇、芝麻仁、白糖组成馅料，做成一咸一甜的糯米团子。两姊妹不仅美丽聪慧，且心灵手巧，做起团子有如玩杂耍，让人眼花缭乱，引起很多人围观和品尝，生意火红。日子一久，人们不经意把俩姊妹做的糯米团子叫成“姊妹团子”，流传至今，成为著名湘风小吃。

       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.