Xiewu Jianpan Guo Introduction
Wang Yeh-ing (born 1946) wanted to start a business to supplement her family's income when her children were still young, so she sold scallion rice cakes and savory rice cakes at her current location on Guangming Road. However, since these dishes were not suitable for vegetarians and the scallion rice cake was only popular during the Lunar New Year, she switched to selling pan-fried rice cakes. In 2013, due to her advancing age, she handed the business over to her son Chen Guo-shu (born 1968) and daughter-in-law Yu Hsueh-hung to continue operations. The preparation method for the rice cake is as follows: the day before, soak local rice for 2-3 hours in the afternoon, grind it into a rice paste, pour it into a lead bucket about 90% full, and mix with flour and seasonings. After boiling water in a large pot, pour in the rice paste, stir with a ladle, and smooth it out. Cook for 4 hours, then remove from heat to cool. After an hour, apply salad oil on the surface to prevent it from drying out, and once cooled, cut into slices. As there are no preservatives added, the slices cannot be stored for long, so they are placed in the refrigerator after cutting. The next morning, they are brought to the market, and when customers order, a frying pan is heated with oil, and the rice cake slices are fried until browned, flipped, and fried again until both sides are browned before serving with 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 overly salty. When Wang Yeh-ing learned how to make rice cakes, no one was willing to teach her, so she went to a rice store to buy rice and asked the store owner to show her how...
