Oyster Harbor Round Dumpling Soup Introduction
Although it is just a small yuanzi soup stall, Kelayuanzi Soup has passed over sixty years of seasons and has become the sweet memory of the people of Kelay. Almost every Kelay resident has eaten Kelayuanzi Soup, and from childhood, adolescence to adulthood, marriage, and even becoming grandparents, they will still bring their grandchildren to enjoy a steaming bowl of yuanzi soup. Kelayuanzi Soup Stall was founded by Wang Diao-long (born in 1916) in 1952, initially selling in the market next to the Zhuangmiao Bao'an Temple. In 1969, when the market closed, it became a mobile vendor in front of the Bao'an Temple and has continued to this day. In addition to making yuanzi soup, Wang Diao-long also made Pengtang and was a traditional kneaded pasta artisan. Kelayuanzi Soup was later passed on to his daughter Wang Yuan-hua, then to his son Wang Yuan-yan, and is currently run by his granddaughter Wang Li-jin. Wang Li-jin and her sister Wang Ya-li have been pushing the stall to the Zhuangmiao Bao'an Temple square since elementary school, making them skilled in the production of yuanzi and the cooking of yuanzi soup. Wang Li-jin has her own ideas and persistence regarding the traditional flavor of yuanzi soup. The ingredients for Kelayuanzi Soup include: glutinous rice balls, red beans, sweet beans, and flour tea. A small bowl of yuanzi soup involves a complex production process. The making of the yuanzi is...
