Xuwu Temple Back A-Po Rice Cake Introduction
In Xu Wu, returning hometown wanderers always visit Shun Tian Temple to find Grandma and enjoy a bowl of her rice cake with meat soup, alleviating homesickness. Many people in Xu Wu have been eating Grandma's rice cake since elementary school. After growing up and moving to other places for studies or work, they still bring their families back to enjoy the dish, sharing with younger generations that this is the rice cake they've cherished since childhood, never forgotten even when far away. Grandma's rice cake is made by Li Xie Ju Hua (born in 1939), who was originally a farmer. During the off-season, she sold miscellaneous goods by cart and was encouraged by relatives in the market to set up a stall, which led her to start cooking and selling rice cakes. The ingredients for Grandma's rice cake include shallots, fried shallots, salted eggs, pork, and indigenous rice. The method is as follows: 1. Sauté the pork, shallots, and fried shallots until fragrant, then set aside. 2. Grind the indigenous rice into rice milk and dilute it with boiled water. 3. Place the sautéed pork and salted egg in a bowl, add the diluted rice milk, and steam until cooked. It is customary to enjoy rice cakes with soup. Initially, Grandma's soup was made with whitebait, but due to a shortage of whitebait, it was later changed to meat soup. The meat soup is made by blanching pork and bok choy, then boiling with water and tapioca starch until thickened, adding the blanched pork and bok choy, and seasoning to taste. The meat soup noodle is prepared by placing cooked fried noodles in a bowl, then scooping...
