Xuwu Pan-Fried Cake Introduction
Wang Yeh Ying (born in 1946) wanted to start a business to supplement the family income while her children were young, so she began selling deep-fried shallot rice cakes and savory rice cakes at the current location on Guangming Road. Since vegetarian customers could not eat the deep-fried shallot rice cakes or savory rice cakes, and the former was mostly sold during the Lunar New Year, she switched to selling pan-fried rice cakes. In 2013, due to her aging, she handed over the business to her son Chen Guo Shu (born in 1968) and daughter-in-law Yu Xue Hong to continue operating it. The method for making the steamed rice cakes involves soaking local rice for 2-3 hours in the afternoon before grinding it into rice paste, pouring it into a lead container about 90% full, and mixing it with flour and seasonings for later use. After bringing water to a boil in a large pot, the rice paste is added, stirred with a ladle, and spread evenly. It is then cooked for 4 hours, removed from heat and cooled. After one hour, salad oil is spread on the surface to prevent it from hardening, and once cooled, it is sliced. Since no preservatives are added, it cannot be stored for long, so the slices are immediately placed in the refrigerator for later use. The next morning, when taken to the market, oil is first added to a flat pan before frying the rice cake slices until they turn brown. Flipping them over and frying them again, they are then ready to be served, accompanied by a dipping sauce. The dipping sauce is made by boiling soy sauce and mixing in minced garlic. The soy sauce is boiled first to prevent it from being too salty. Years ago, when Wang Yeh Ying sought advice on making rice cakes, no one was willing to teach her, so she went to the rice shop to buy rice and asked the shop owner to take her to...
