Shacha Rice Cake

Shacha Rice Cake

　　Chaozhou rice noodles have a dry-tossed way of eating. Because “tossing” (捞) requires adding oil, sauces, and other ingredients, it is called “灌” (to pour or mix in) in the Chaozhou dialect, and tossing rice noodles is referred to as 灌“粿条” (pouring/mixing rice noodles). The way to eat it is to first blanch the rice noodles in boiling soup, then remove and drain them, placing them in a bowl. They are then mixed with peanut butter, shacha sauce, lard, monosodium glutamate, fish sauce, Zhejiang vinegar, and topped with blanched meat slices and lettuce. The smooth and soft texture of the rice noodles, along with the rich aroma of peanut butter and shacha sauce, makes shacha rice cakes a favorite for many.