Xialun Fried Cake. Most residents of Xialun are farmers. Because there were few snacks available in the countryside in the early days, Wang Longjie (born 1946) thought of using locally produced rice. Most residents of Xialun are farmers. Because there were few snacks available in the countryside in the early days, Wang Longjie (born 1946) thought of using locally produced rice and grains to make cakes to sell. He started a stall in the market selling fried cakes, and unexpectedly, he sold them for over 30 years. It wasn't until 2009, when he got older, that his son Wang Jiahe (born 1980) took over. The cakes for the fried cakes are made the afternoon before. The method is: soak japonica rice for 3 hours, grind it into rice batter, add seasonings and a small amount of sugar, stir, pour into a steamer, steam for 6 hours, remove from the steamer, cool with a fan for 3 hours, and refrigerate. The freshly steamed cakes have more moisture, and refrigerating them helps to reduce the water content. Since nothing else is added to the cake, locals call it 'Qing Guo' (plain cake). Early the next morning, the Qing Guo is brought to the market, sliced, then pan-fried on both sides until golden brown, removed from the pan, cut into pieces, bagged for takeaway. A small packet of dipping sauce is included with takeaway orders. The dipping sauce is made by blending garlic into a paste using a blender; boil soy sauce, then add the garlic paste and mix well to create a flavorful dipping sauce.
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