Jinhu Guzaowei Rougeng (Traditional Rougeng). Lin Ya (born 1951), known as "Grandma A-Ya," started a stall with her husband selling pan-fried buns when her son was in 4th grade to supplement their family income. Lin Ya (born 1951), known as "Grandma A-Ya," started a stall with her husband selling pan-fried buns when her son was in 4th grade to supplement their family income. Later, she switched to selling rougeng (pork thick soup), rouzong (sticky rice dumplings), and milkfish thick soup. Her traditional rougeng eventually became famous, establishing itself as a specialty snack in the Jinhu area. Grandma A-Ya's rougeng preparation involves two parts: the pork and the soup. For the pork, shredded pork is mixed with seasonings and fish paste. When the water boils, small pieces are dropped in, cooked, then removed and cooled. For the soup, when the water boils, shredded bamboo shoots, seasonings, rock sugar, bonito flakes, and fried garlic are added, followed by whisked eggs. If bamboo shoots are unavailable, Shandong cabbage is used instead. When a customer orders, the prepared pork is heated in the soup pot, then scooped into a bowl and served with vinegar. Rougeng noodles are made by pouring the rougeng over blanched oil noodles. In addition to rougeng, Grandma A-Ya also sells rouzong and milkfish thick soup. The rouzong filling consists of pork, shallots, and long-grain glutinous rice, all wrapped in bamboo leaves. The milkfish is locally sourced, and Grandma A-Ya debones it herself, ensuring her milkfish thick soup is boneless.
Address: 雲林縣口湖鄉金湖中正路 61 號
Hours: 00:00–23:59
Yunlin