Xialun Fried Cake Introduction
Most residents of Siaolun are engaged in farming. In the early days, there weren't many snacks available in the rural area, so Wang Longjie (born in 1946) decided to use locally produced rice to make cakes for sale and started selling fried cakes at the market. Unexpectedly, he continued this business for over 30 years until he handed it over to his son Wang Jiahe (born in 1980) in 2009 due to his age. The cake preparation occurs the afternoon before; the process is as follows: soak the raw rice for 3 hours, grind it into rice milk, add seasonings and a small amount of sugar, mix well, then pour it into a steamer and cook for 6 hours. After cooking, the cakes are taken out and cooled with a fan for 3 hours before being placed in the refrigerator for later use. The just-cooked cakes contain more moisture, and refrigeration helps reduce that. Since there are no additional ingredients in the cake, the locals call it "Qing Cake." The next morning, the Qing Cake is transported to the selling venue, sliced, and then fried on both sides in a frying pan until golden brown, after which it is removed, cut into pieces, and packed for takeout. A small packet of dipping sauce is included for takeout, which is made by blending garlic into paste using a juicer, and then boiling soy sauce before mixing it with the garlic paste, creating a flavorful dipping sauce.
