Xialun Fried Snacks Introduction
Most residents of Hsia-lun are farmers. Since there weren't many snacks available in the countryside early on, Wang Lung-chieh (born in 1946) came up with the idea of selling fried rice cakes made from locally produced rice. He started selling them at the market, and unexpectedly, this venture lasted for over 30 years. In 2009, due to his old age, he passed the business to his son Wang Chia-ho (born in 1980). The rice cake mixture is made the day before; the process involves soaking the rice for three hours, grinding it into a rice batter, adding seasonings and a small amount of sugar, stirring, and pouring it into a steaming basket. It is then steamed for six hours, removed from the heat, and cooled with a fan for three hours before being stored in the refrigerator. The freshly steamed rice cake has more moisture, and refrigerating it helps with water retention. Because no other ingredients are added, the locals refer to it as "qing guo" (clear rice cake). The next morning, the clear rice cake is sliced and fried on both sides in a skillet until golden brown, then cut into pieces and packed for takeaway. Each takeaway order includes a small packet of dipping sauce, which is made by blending garlic in a juicer and then mixing it with boiled soy sauce for added flavor.
