The correct name is "water water chestnut". It is said that in the past, people in Xiguan would go to Pantang to eat water chestnuts around the Mid-Autumn Festival. However, because the delicious water chestnuts do not grow all year round, in order to break the seasonal restrictions, Granny Wang who lived on Daihe Road in Xiguan tried to use water chestnuts.

Grind the rice into powder, use chopsticks to "gargle" it into lifelike "water chestnuts", and mix with fried shredded ginger, diced green vegetables and shredded pork to become a traditional snack in Xiguan - water chestnuts. Although this water chestnut is

It is not as pink and tender as real water chestnuts, but it is also sweet and refreshing, with a unique flavor.

The raw materials of the water chestnut are pointed rice noodles; the raw materials of the soup base are shrimps, scallops, pork belly, cured meat, lard residue, and peanuts; the raw materials of the seasoning are egg shreds, kohlrabi, barbecued pork shreds, ginger shreds, pepper rings, and lard residue.

Method 1. Grind hard glutinous rice into powder and set aside; be careful to grind it carefully and evenly without any particles.

2. De-pulping, that is, squeezing out the moisture in the rice noodles.

3. Use 60 degrees Celsius warm water and rice flour to mix into a paste, and set aside; be careful not to mix it too thinly, make it slightly thicker for easier operation.

4. When kneading the dough, you can boil water and bring it to a boil.

5. To make the soup base, put the raw materials into the oil pan and stir-fry them into a paste, then use boiling water to make a slurry and set aside.

Where to find food: Laoxiguan Food City (Qinfangyuan): It was originally located in Chen Clan Ancestral Square. Later, Chen Clan Ancestral Square was expanded and moved to the 3rd floor of Hualin Jade Plaza (junction of Kangwang South Road and Changshou West Road, near Hualin Temple).

And it was renamed Lao Xiguan Food City.