Dong Ban Xiang Traditional Rice Food House Introduction
"Dongbanxiang Traditional Rice Food House" was founded by an elderly proprietor from Hakka origins in Zhudong. The elderly proprietor (Liu Ronghua)'s mother (Luo Lin Sanmei) cultivated lemongrass in Baimaoliao, Chishang Township when she was young, and often made Hakka snacks, rice dishes, cakes, and meat dumplings to sell on trains. In 1969, the elderly proprietor came to live in Chenggong Township on the East Coast, realizing that there were no Hakka snacks available in the area. To cater to local fishermen's habit of eating rice dishes, the second generation (Liu Ronghua) decided to sell Hakka rice dishes based on memories from his hometown. In Chenggong, which has a mix of Han and indigenous people, the product known as "water rice cake" in Hakka was renamed as "wankua" to appeal to Han customers as a main offering. Liu's "wankua" operates without a storefront, selling freshly made Hakka delicacies from a small cart next to the local market, remaining popular for over fifty years and becoming one of the local best-sellers. The third generation, "Liu Junliang," took over the business with the aim of promoting Hakka cuisine, renaming the establishment to "Dongbanxiang." He hopes to not only continue the good reputation of his previous generations but also encourage young people who have gone out to work to return home and take over the business. The three generations of Dongbanxiang continue the craftsmanship of Hakka grandmothers, upholding a diligent spirit to delight those who love traditional flavors! In the future...
