Jin-Wu Jian-Pan-Gui Introduction
Wang Ye-Ying (born in 1946) wanted to start a business to supplement her family income when her children were young, so she sold oil onion cakes and savory cakes at the current location on Guangming Road. Since oil onion cakes and savory cakes cannot be eaten by vegetarians and oil onion cakes were only purchased during the Lunar New Year, she switched to selling pan-fried cakes. In 2013, due to her age, she handed the business over to her son Chen Guo-Shu (born in 1968) and daughter-in-law Yu Xue-Hong to continue running it. The method for making clear cakes is as follows: in the afternoon of the previous day, soak rice from the main island for 2-3 hours, grind it into rice paste, and pour it into a lead bucket about 90% full. Then, add flour and seasonings and mix well. After boiling water in the large pot, pour the rice paste in, stir with a cooking spoon, and level it out. Cook for 4 hours, then take it out and let it cool. After an hour, apply salad oil to prevent the surface from drying out, and once cooled, slice it. Since no preservatives are added, it cannot be stored for long, so it should be placed in the refrigerator immediately after slicing. The next morning, it is taken to the market, and when customers order, oil is heated in a flat pan, and the clear cake slices are fried until golden on one side, then flipped to fry the other side until golden, ready to be served with dipping sauce. To make the dipping sauce: bring soy sauce to a boil, then mix in minced garlic. The reason the soy sauce needs to be boiled first is to prevent it from becoming overly salty. Back then, when Wang Ye-Ying asked others for advice on making cakes, no one was willing to teach her, so she went to a rice store to buy rice and asked the shop owner to take her to…
