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The history of Lane Rice Cakes on Lower Da Dao Street dates back to 1930, when my great-uncle started his business at Shaka Liba. The store has since moved several times due to road construction, and finally settled on Kang Le Street. It is a genuine old shop. The soul of the rice cakes, the braised pork, is made by cooking pork neck, scallion, garlic, and soy sauce. It is left to sit for a week to allow the flavors to meld, then boiled for over a dozen hours before use. This labor-intensive process creates a savory and aromatic flavor that makes the rice cakes irresistible.