Rongsheng Rice Cake Introduction
According to the Guo family, the grandfather learned his craft from relatives, and regardless of where it started, Rongsheng Rice Cake has now become a family heirloom. Mr. Guo, the elder, has a traditional Taiwanese character, paying great attention to ingredients and the production process, such as using only the best soy sauce, selecting mushrooms from Taiwan, and choosing high-quality glutinous rice. Since glutinous rice is not easy to cook thoroughly, it needs to be soaked for two hours before steaming, and both the steaming time and heat require special attention; otherwise, the fragrant, chewy flavor of the rice will be lost. The ingredients for the rice cake include homemade minced meat, shredded fish, scallions, and garlic, resulting in a taste that is aromatic and not greasy. Located at the original Shakaliba site, it was later transformed into the Kangle Market by the Nationalist government after the war, allowing snack stalls to set up and operate, witnessing historical changes. Its traditional flavors are a favorite among the old residents of Tainan.
