Gan's Sticky Rice Dumplings Introduction
Gan's Meat Zongzi, also known as Zong Wang, was founded by Yang Shu in the third year of the Republic of China. He created different ways of enjoying zongzi. The second generation, Mr. Yang Gan-Jia, took on family responsibilities from a young age and worked diligently, selling food from a handcart through the streets and alleys, establishing an excellent reputation in the Hsinchu area, which has now been passed down for four generations. Hsinchu Gan's Meat Zongzi features steamed northern-style zongzi, which are small in size and perfect for those with a lighter appetite; the filling includes salted egg yolk, shiitake mushrooms, lean meat, chestnuts, and dried radish. The steamed northern zongzi has a soft, sweet, and pleasant taste. Gan's Meat Zongzi originally started with rice dumplings, offering a mildly sweet flavor with a traditional salty taste, primarily using fresh sliced meat for the filling. Walking in the bustling area near the Chenghuang Temple, you will surely be drawn to the prominent "Tian Ba Wang Da Rou Zong" (Heavenly Overlord's Big Meat Zongzi)! With a history of over a century, Gan's Meat Zongzi is not only chewy and aromatic but also refreshing and non-sticky, making it a must-try dish for food lovers visiting the Chenghuang Temple.
