Stir-fried Cake Gruel on Xinxing Street

Stir-fried Cake Gruel on Xinxing Street

　　　A famous snack. As early as the 1940s, Xu Chunsong, an expert in cooking stir-fried cake gruel, became well-known for his specialty at Maocheng Shop on Xinxing Street in downtown Shantou, famously known as "Old Xu’s Stir-Fried Gruel."

　　The cake gruel is made by steaming layers of high-quality white rice paste. During preparation, the cake gruel is first cut into uniform small pieces, then mixed with fish sauce and sweet soy sauce, and briefly stir-fried over low heat until the surface turns a rich red and is well-seasoned. It is then placed in a frying pan and cooked over medium and high heat with lard until both sides are golden brown. Sugar is added and stirred in, followed by a variety of ingredients such as fresh shrimp, pork liver, lean meat, and fresh oysters. Egg mixture is poured over and stir-fried, then combined with satay chili sauce, MSG, fish sauce, starch water, and broth, and stirred until well-blended.

　　Stir-fried Cake Gruel on Xinxing Street pays great attention to cooking heat control, achieving a texture that is crispy on the outside and tender on the inside, with a golden and vibrant color, a fragrant aroma, and a flavor that combines salty, sweet, savory, and spicy notes.