Xuwu Pan Fried Cake Introduction
Wang Yeying (born in 1946) wanted to start a business to supplement her family's income when her children were still young, so she began selling oil onion cakes and salty cakes at the current location on Guangming Road. Since oil onion cakes and salty cakes are not suitable for vegetarians, and oil onion cakes are only purchased during the Lunar New Year, she switched to selling pan-fried rice cakes. In 2013, she passed the business on to her son Chen Guoshu (born in 1968) and daughter-in-law Yu Xuehong due to her advancing age. The method for making rice cakes is as follows: in the afternoon of the previous day, soak high-quality rice from the main island for 2-3 hours, grind it into rice batter, and pour it into a lead bucket filled about 90% full. Then, mix in the powders and seasonings and set aside. After boiling water in a large pot, pour in the rice batter, stir with a ladle, and smooth the surface. Cook for 4 hours, then remove from heat and let cool. After one hour, apply salad oil to prevent the surface of the rice cakes from drying out, and once cooled, slice them. Since no preservatives are added, they cannot be stored for long; thus, after slicing, they should be placed in the refrigerator for later use. The next morning, they are brought to the market; when customers order, oil is first heated in a frying pan, and the rice cake slices are pan-fried until crispy, then flipped and fried again before serving on a plate, dipped in sauce. The sauce is made by boiling soy sauce and mixing in minced garlic. The reason for boiling the soy sauce first is to prevent it from being overly salty. When Wang Yeying sought advice on how to make rice cakes, no one was willing to teach her. Therefore, she went to the rice store to buy rice and asked the store owner to take her to...
