年糕干片(白果干)：普通年糕经干燥后水份控制在15%以内，保持期可达18个月以上，用清水浸发后，鲜润柔软，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，宴客家点，均能令人满意。
　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.

速冻年糕，延用传统水磨年糕的制作工艺，在-36℃状态下快速冷冻，-18℃保持期可达18个月，口感纯正，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℃.