Southwest Coast National Scenic Area

Making “Guogou Mitaimu” is a laborious task. The night before it’s made, indica rice is soaked for 5 hours. The owner then wakes up at 2 a.m., grinds the rice into rice milk with a rice grinder, leaving aside a little for thickening later. He then pours most of it into a large cooking pot, hand-stirring it until it is dry. Then flour and sweet potato starch are added into the mixer and the ingredients are mixed evenly, until they become a chunky form called “kueh.” Then it’s set aside for later. Next garlic is sautéed in a pan, then dried shrimps, fried onion flakes, and five spices are added to the pan, stir-fried and set aside. Then water is boiled in a pot, the flour and rice mixture are rubbed to form strips, boiled till they’re cooked before thickening with rice milk. Then, sautéed onions and celery are added and the dish is stirred. Before serving, some leeks are added. There you have it, the delicious signature dish “Guogou Mitaimu.”