Rongsheng Rice Cake Introduction
According to the Guo family, the grandfather's skills were learned from relatives, and regardless of how it all started, Rongsheng Rice Cake has now become a family tradition. Mr. Guo has the character of a traditional Taiwanese person, placing great emphasis on the quality of ingredients and the production process. For instance, the soy sauce must be the best, shiitake mushrooms are sourced from Taiwan, and only the finest glutinous rice is selected. Since glutinous rice is difficult to cook thoroughly, it must be soaked for two hours before steaming, and both the steaming time and temperature are crucial to retain the fragrant and chewy flavor of the rice. The rice cake is topped with homemade minced pork, fish floss, scallions, garlic, and other ingredients, resulting in a texture that is fragrant and not greasy. Located in the original Shakali area, it was only after the war that the Nationalist government planned it as the Kangle Market, allowing food stalls to operate, witnessing the changes in history, and maintaining traditional flavors that remain a favorite among old Tainan residents.
