Xiada Avenue Rice Cake Introduction
The history of Xia Dadao Lan Rice Cake can be traced back to the 19th year of the Republic of China, when the first-generation uncle started the business in Shakaliba. After several relocations due to road planning, it finally settled on Kangle Street, making it a truly longstanding establishment. Here, the soul of the rice cake—the meat sauce—is made from pork neck, combined with shallots, garlic, and soy sauce, and sautéed. It is then left to marinate for a week to absorb the flavors, and finally braised for more than ten hours before use, a process that is quite labor-intensive. However, this meticulous preparation is what gives the rice cake its enticing savory aroma.
