Rongsheng Rice Cake Introduction
According to the Guo family, Grandpa learned his skills from relatives, and regardless of where it all began, Rongsheng Rice Cake has now become a family tradition. Mr. Guo has the personality of a traditional Taiwanese, placing a strong emphasis on the quality of ingredients and the production process. For example, he insists on using the best soy sauce, selects mushrooms from Taiwan, and chooses top-quality glutinous rice. Since glutinous rice is not easy to cook, it must be soaked for two hours before steaming, and careful attention is paid to the steaming time and heat, otherwise, the fragrant and chewy flavor of the rice will be lost. The ingredients for the rice cake are all homemade, including braised pork, shredded fish, scallions, and garlic, making it deliciously chewy without being greasy. Located in the original Shakariba area, it was re-planned as the Kangle Market by the Nationalist government after the war, allowing food stalls to set up and operate, witnessing historical changes. Its traditional flavors make it a favorite among older Tainan residents.
