Cake residue is a special "hand dish" in Yilan cuisine. In the early agricultural society, everyone was very economical, and it was at that time that cake dross was produced. The cake dregs is made of chicken breast meat, boiled soup and drained, and the red meat and fresh shrimp are chopped, and then the meat paste, broth, chicken oil and cornstarch are put into the pot, and boiled and stirred for about 1 hour over low heat. Cool and solidify, then cut into pieces and deep-fry until the cake dregs are golden brown. The cake dregs, which do not appear to be steaming on the outside, are actually quite hot inside. Once you bite into it, the delicious aroma of chicken soup and shrimp will hit your nostrils. The characteristics of cake dregs are often compared to the personality of Yilan people who are cold on the outside and hot on the inside. It is a very representative food in Yilan.