Lin Chengnan: Introducing Iced Rice to the U.S.
Cross-Border Sourcing of Ingredients for Authentic Flavors
Lin Chengnan: Introducing Iced Rice to the U.S.
Lin Chengnan.
Today, whether in Changle, downtown Fuzhou, or even overseas, people can enjoy iced rice. Changle native Lin Chengnan has introduced it to the United States. He was recently interviewed by a reporter from Fuzhou Evening News to share his experiences selling iced rice in the U.S.
“I’ve been selling iced rice in the U.S. for three years. This trip back to Changle is mainly to explore the local iced rice market and see what new varieties are available. I plan to bring some of them back to the U.S.,” said Lin Chengnan. He also mentioned that a bowl of iced rice now sells for anywhere between 6.99 and 10.99 US dollars in the U.S.
According to the information, before heading abroad in 2016, Lin Chengnan had already planned to introduce iced rice to the U.S. To prepare, he went to Changle’s renowned Eight Treasures Iced Rice to learn how to make it. Lin Chengnan shared that while working at a barbecue restaurant in New York, he proposed the idea to his boss of promoting iced rice as a dessert. He then tried making iced rice using local U.S. ingredients, like seasonings and fruit jams. However, after tasting it, he felt the flavor wasn’t authentic. So, he reached out to his relatives in China and had the original ingredients for iced rice shipped to New York. At first, he was the only one preparing the ingredients—such as grass jelly, coconut cubes, tapioca pearls, and fruit—but it quickly became too much for him to handle alone, so he hired a few young people to help out. To ensure the quality of the iced rice, Lin Chengnan also trained them.
Lin Chengnan shared that he put a lot of effort into training his staff, focusing on everything from the sugar syrup ratio to the cooking time. The shaved ice, made by grinding ice cubes, also requires precise adjustments to achieve the perfect texture. As for the iced rice, he uses glutinous rice, which requires careful preparation: it must be soaked for 30 minutes to an hour before being steamed in a wooden barrel for at least 20 minutes.
Once the quality of the iced rice improved, as Lin Chengnan had anticipated, it wasn’t just the Chinese community—many American customers began ordering it as well. Building on his stable customer base in New York, Lin Chengnan expanded into the Portland market in January last year, thanks to a friend’s introduction.
While selling iced rice abroad, Lin Chengnan encountered many fellow countrymen. “When they tell me that my iced rice tastes authentic, it really gives me a sense of accomplishment,” he said. (Fuzhou Evening News Reporter: Chen Jian/Text; Photo courtesy of the interviewee)