Chung Li-ho wrote that in those days, when people boiled rice for their three daily meals they would take the rice out when it was half cooked and finish it in the steamer; the precious water would be kept for the pigs.
鍾理和在文中寫道，當時人們三餐煮飯時，把煮成半爛的米粒撈起來放進蒸籠燜乾了吃，精華的飯湯則留給豬享用。