年糕干片(白果干)：普通年糕經干燥后水份控制在15%以內，保持期可達18個月以上，用清水浸發后，鮮潤柔軟，炒煮俱佳。配料咸甜皆宜，爆成泡花，香脆可口，亦可在油中炸成金色，宴客家點，均能令人滿意。
　Dry Ricecake Slicer:After drying the ricecake,keep the moisture quantity to 15%,the expired date will raise to more than 18 months. The ricecake will be good looking and tasty;suitable for both frying and steaming , also can be deep-fried with oil, Very much suitable for cheating friends or home-cooking.

速凍年糕，延用傳統水磨年糕的制作工藝，在-36℃狀態下快速冷凍，-18℃保持期可達18個月，口感純正，食用更方便。
Deep freeze ricecake: Applies traditional water levegation skill, freezed under-36℃ ,The shelf life of deep freeze ricecake is months under -18℃.