Xialun Fried Cakes Introduction
In Xia Lun, most residents are engaged in agriculture. Since there weren't many snacks available in the rural areas early on, Wang Longjie (born in 1946) thought of using locally produced rice to make traditional rice cakes for sale, and began selling fried rice cakes in the market. Unexpectedly, he continued this for over 30 years until 2009, when, due to old age, his son Wang Jiahe (born in 1980) took over the family business. The rice cakes are made the afternoon before; the process involves soaking the rice for three hours, grinding it into a rice batter, adding seasonings and a little sugar, then stirring and pouring it into a steamer to cook for six hours. After cooking, the cake is cooled for three hours using a fan and stored in the refrigerator. The freshly made cake is quite moist, and placing it in the fridge helps remove excess moisture. Since the cake contains no additional ingredients, locals refer to it as "Qing Guo" (Clear Cake). The next morning, the Clear Cake is taken to the market, cut into slices, and then pan-fried on both sides until golden brown before being removed, cut into pieces, and packed for takeout. A small packet of dipping sauce is included for takeout. The dipping sauce is made by blending garlic into a paste using a blender and then boiling soy sauce before mixing it with the garlic paste to enhance the flavor.
