A-po's Savory Rice Pudding at Jiao-wu Temple. Returning wanderers from Jiao-wu will always visit A-po behind Shun Tian Temple for a bowl of A-po's savory rice pudding with pork thick soup to ease their homesickness. Returning wanderers from Jiao-wu will always visit A-po behind Shun Tian Temple for a bowl of A-po's savory rice pudding with pork thick soup to ease their homesickness. Many people in Jiao-wu have been eating A-po's savory rice pudding since elementary school. After growing up and moving away for studies or work, they still bring their families to eat here, telling their children and grandchildren that this is the A-po's savory rice pudding they've eaten since childhood and can't forget when they are away from home. Ms. Li Xie Ju-hua (born 1939), who runs the stall for A-po, was originally a farmer. During the farming off-season, she would sell groceries from her cart. A relative doing business in the market suggested she set up a fixed stall to make things easier, and thus began the preparation and sale of savory rice pudding. The ingredients for A-po's savory rice pudding are: shallots, fried shallots, salted duck eggs, pork, and japonica rice. The method is as follows: 1. Sauté pork, shallots, and fried shallots until fragrant, then set aside. 2. Grind japonica rice into rice milk and dilute with boiling water. 3. Place the sautéed pork and salted duck eggs in a bowl, ladle in the diluted rice milk, and steam until cooked. It is customary to eat savory rice pudding with thick soup. A-po's thick soup was originally made with threadfin croaker, but due to the scarcity of threadfin croaker, it was changed to pork thick soup. The method for pork thick soup is: blanch pork and set aside, blanch baby bok choy and set aside, add potato starch and water to the pot...
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