The culinary culture of Baoding is long-standing, richly accumulated, and has a long history. It is the birthplace of "Ji Cuisine," one of China's nine major cuisines.BrothAll these artifacts from various periods in Baoding, such as grain tools, cooking vessels for food, and even vessels from the Shang Dynasty, such as jue (a type of wine vessel), and sheep remains from the Zhongshan State, attest to the history of Baoding's cuisine.

Baoding traditional foods includedonkey meatburnt bundacipastryPointbawuyangsteamed bunswhite meat wrapped in burnt buns, etc.time-honored delicacies.

Caohe Donkey Meat Burnt Bun

Introduction

Donkey meat burnt bun is a famous snack popular in North China. The main origins are Caohe donkey meat burnt bun from Xushui County, Hebei Province, and Riverian donkey meat burnt bun from Cangzhou, Hebei.snackTo eat it, you place the cooked donkey meat between two pieces of the crispy bun. The bun is flaky on the outside but tender inside, and the fat of the donkey meat is rich yet not greasy with a deep flavor that lingers in the mouth.You can find these shops all over Xushui County and major streets in Baoding City, fully integrated into local residents' daily lives.The history and culture

Caohe Donkey Meat Burnt Bun is a local specialty snack of Baoding.

According to the "Xushui Annals," Daxiao donkey meat was famous across the world in the early Qing Dynasty, specifically during the Yongzheng era (1723-1735).Caohe donkey meat is made with meticulous craftsmanship, fresh and tender, pure in quality, rich in aroma;the bun is hand-kneaded and then pan-fried until it's crispy on the outside and soft on the inside.Eating hot buns filled with small slices of donkey meat provides a rich nutritional value that is easy to carry and eat. It is an excellent choice for a healthy fast meal.The birthplace of Caohe Donkey Meat Burnt Bun is in Daxia Town, Xushui County, Baoding City.Caohe is a river name within Xushui County, Hebei Province; and Daxia Town gets its name from this river.Caohe Donkey Meat Burnt Bun has a long history.Legend says that during the Song Dynasty, there were two gangs, the canal gang and the salt gang, in Caohe port.The canal gang was engaged in transporting grain, while the salt gang transported salt.In order to dominate the port, these two gangs often fought. Eventually, the canal gang emerged victorious.After capturing the salt gang's cargo of donkeys, they were unable to find a way to dispose of them and decided to slaughter and stew them for a victory feast;they then ate the meat inside small buns made locally. This gave rise to Caohe Donkey Meat and the famous burnt bun.Since then, eating donkey meat and burnt buns has become a local custom, leading to the development of exquisite cooking techniques for donkey meat.During the Ming Dynasty, when Emperor Zhu Yuanzhang's fourth son, Prince Yan Zhu Di, rose against his nephew, the Crown Prince Zhu Yunwen, he stationed troops in the Daxia region of Xushui County.Shortage of food forced General Li Jinglong to order his soldiers to kill horses for sustenance. The local people had a tradition of eating donkey meat, so their horsemeat was particularly tasty.During the Qing Dynasty, Emperor Kangxi's policy on agriculture and livestock led to a change in dietary habits; donkeys became a preferred source of meat over horses due to their lower cost.The crispy bun filled with cooked donkey meat became widely recognized as a local delicacy.Legend has it that during one of his incognito visits to Beijing, Emperor Kangxi passed through Daxia Town. He was hungry and saw many shops selling donkey meat buns.Unknown to him, the emperor called for some donkey meat buns. After tasting them, he found them extremely delicious and praised their flavor.Emperor Kangxi missed these buns so much that he ordered his chefs to replicate the recipe back in the palace.However, they could not match the taste of those he had tasted during his visit to Daxia. He continued ordering buns from Daxia and eventually established a name for them in Beijing.Modern medical research indicates that donkey meat is low-fat and high-protein, rich in calcium, phosphorus, and iron, making it beneficial for health.As people's incomes increase and lifestyles change, the demand for nutritious fast food like donkey meat buns continues to grow, especially those with local flavors.Caohe Donkey Meat Buns are well-known in Beijing, Tianjin, and Hebei Province.The preparation of Caohe Donkey Meat involves stewing the meat first over high heat and then slow-cooking it for a long time. It is seasoned with nearly 20 types of spices before being served in crispy buns that are both tender inside and flavorful outside.Based on traditional medicine, donkey meat nourishes blood, strengthens vital energy, and replenishes deficiencies;while gelatin (a byproduct of donkey skin) is known for its ability to moisturize the lungs. Thus, not only does it taste delicious but also offers health benefits.In modern times, donkey meat is considered a low-fat protein source with high nutritional value. Its popularity continues to rise due to changing consumption patterns and rising incomes.Kangxi had a constant diet of mountain delicacies and sea treasures in the palace, where did he ever taste this donkey meat?After eating the donkey meat, he found that the tender meat and crispy yet soft were exceptionally delicious, praising their fresh and savory flavor.When Kangxi returned to the imperial city palace, he still thought of the taste of the donkey meat in Chaohetown.He asked the court chefs to specially make him donkey meat.The chef made several attempts for Kangxi, but none could match the flavor of the donkey meat he had tasted in Chaohetown.They were not as fresh and delicious as those from Chaohetown.Kangxi could only send people to Chaohetown to buy the donkey meat exclusively.From then on, the donkey meat of Xushui's Chaohetown became famous in the capital.The Chaohetown donkey meat is stewed over high heat and then low heat for a long time with nearly 20 kinds of seasonings. It is tender yet not tough, has a rich aroma, and is soft to bite.According to medical books: Donkey meat nourishes the blood...and...strengthens the body.Azerbaijan gelatin...moistens the lungs and nourishes the blood.Therefore, donkey meat is not only delicious but also has health benefits.Modern medical research shows that donkey meat is low in fat and high in...protein...and contains a higher amount of calcium, phosphorus, and iron.With the improvement of people's income levels, faster lifestyles, and changing consumption views, the demand for nutritious quick meals, especially place-specific donkey meat, is increasing.The Chaohetown donkey meat is well-known in Beijing, Tianjin, and Hebei provinces.

Preparation

is a type of...bread...usually made from unleavened flour (note: unleavened flour is not fermented, while leavened flour makes a pancake called " "), grilled in a pan and then roasted to achieve an outside that's crispy inside tender.Cut it hot with a knife, filling it with steaming hot cooked donkey meat, is the most authentic way to eat it.Another option is adding boiled dumplings made from meat broth and starch for added flavor.Some chefs add donkey intestines for extra taste.Hand Torn IntestinesIntroductionIn Dingtou, people simply call them intestines but they are known as hand-torn intestines in other parts of the country.Dingtou's intestine is bright red and shiny with a tempting aroma that makes it look even better than regular sausages.

With just a gentle pull, the intestine breaks apart and you can hear its crisp crack. When eaten, it is crunchy but not hard, slightly elastic, adding to the enjoyment of chewing.

The meat inside is red in color with a tender and rich texture.

A single bite fills your mouth with strong flavors and a smooth sensation, leaving you satisfied.IntroductionDingtou dumplings are one of the famous local delicacies in Hebei. They use lean meat mixed with some fat...and yam flour to create them, then steamed until cooked.While traditional dumplings used for donkey meat in Heyuan come from the River Bian area and must be tender and juicy using specific ingredients like fresh meat from a young lamb.These dumplings are both nutritious and have calcium-rich bones that can benefit people with low calcium levels. They are bright red in color, symbolizing unity and are an essential part of holiday meals.During his youth, Feng Yuxiang could not afford expensive restaurants and often ate pork head meat and covered at Yichunlv restaurant, developing a fondness for the place.

After becoming a general, he would always return to this restaurant in Dingtou when visiting. Sometimes, he even had large trucks deliver them to his camp.

As a result, Yichunlv's pork-covered became well-known.

Performers like Mei Lanfang and Hou Baolin have also enjoyed eating there.PreparationIngredients: fresh pork, pepper, star anise, ginger, garlic, cloves, cinnamon, white peony, three types of wormwood, fennel seeds, and salt.Steps:1. Select fresh pork for the cover; it should be from the front or middle part of the pig.2. Cut the meat into blocks and wash them in cold water multiple times until all blood is removed.3. Clean the skin with a knife, then cook it over high heat to remove any foam.4. Add pepper, star anise, ginger, garlic, cloves, cinnamon, white peony, three types of wormwood, fennel seeds, and salt; boil until the broth turns milky.Skin FatThis is used to enhance the texture when served with donkey meat.Dingzhou steamed tofu is different; it is a kind of ready-to-eat meat food.If you see steamed tofu for the first time, noticing that it's thicker and longer than common ham,ham, you will understand that it is essentially a type of meat sausage.

Preparation Method

Ingredients

Superior Yam PowderTapioca Strips1000 grams yam powder, 500 grams tapioca starch, 200 grams meat pasteEggs4 piecesGinger20 grams minced ginger, 50 grams chopped green onionSalt,Black Pepper, cooking wine, three-spice powder,Soy Sauce, sugar,Chicken Essence,Monosodium Glutamate, lard,and a small amount of salad oil.Preparation Process

1. Soften yam powder strips with warm water, then boil them until fully expanded in boiling water and remove after draining the excess moisture;

Boiled meat paste is stir-fried with a little salad oil, minced ginger, and chopped green onion before scooping out.2. Place yam powder strips into a bowl, add beaten eggs, season with salt, black pepper, cooking wine, three-spice powder, sugar, chicken essence, monosodium glutamate, then add the stir-fried meat paste and yam starch, mix thoroughly, pour it over a greased flat dish and level out. Steam for about half an hour before cooling to serve.

Note

Tapioca starch must be used; otherwise, the texture will not be soft and fragrant.

Using other ingredients like wheat flour or corn starch instead results in poor texture and easy breakage during cooking.Also, do not use too little yam starch.Yam strips should be fully cooked until no longer absorbing water; otherwise, the final texture may lack softness.Roasting and FryingIntroductionRoasted and fried is a specialty of Zhuozhou, also known as char-grilled fried.It is made fromgreen pea

flour dough.

Cut the roasted and fried into inch-long pieces, then fry in warm oil until golden brown before removing.

Stir-fry with scallions and ginger; add vinegar, salt, sugar, and a cornstarch slurry. Add the fried roasted and fried again, stir several times, and serve.

It is golden yellow, shiny, crispy on the outside, tender inside, fragrant and delicious.The unique way to eat roasted and fried includes char-grilling it.Heat oil in a pan, fry until golden brown, then add scallions and ginger. Pour in the prepared vinegar-salt-sugar mixture with minced ginger and cornstarch, stir-fry again before serving.It appears golden yellow, shiny, crispy on the outside but tender inside, very fragrant to eat.Braised Roasted and FriedCut roasted and fried into diamond-shaped pieces.Soak in boiling water first, then fry until golden brown, remove. Add prepared yellow bean sauce; stir-fry for its aroma. Add the fried roasted and fried again with soy sauce, mix well.Finally add finely chopped ginger, ready to eat. It is saffron-yellow, fragrant, delicious, soft.Fried Roasted and Fried CakeCut the roasted and fried into squares, remove corners, form a square shape.Clean and cut cilantro and carrot into threads or chop them into fine pieces; mix with the corner parts. Mix in half white flour slurry to make filling.

Put filling between two halves of roasted and fried cake, slice it into strips for frying. Use chopsticks to constantly stir-fry until golden brown before removing, very tasty.Baoding Tofu StripsIntroduction

Baoding is located on the Jingguang Railway line between Beijing and Baoding.When trains stop at Baoding station, vendors sell golden yellow, fragrant tofu strips.Known as "tofu threads," these are famous for their strong aroma, milky white color, and uniform strands, being a unique local specialty.

HistoryTofu threads originated from making tofu. Since the Han Dynasty, people in Baoding started making and eating tofu.With Buddhism's rise, vegetarian food became popular among Buddhist monks and Taoists.Thus, tofu slices, tofu dry, tofu muscle, and tofu strips emerged.Tofu strips stand out due to their strong aroma, milky white color, flexibility, and meticulous production process, becoming a local delicacy.The history of Baoding tofu threads dates back over 300 years. Descendants of the Jia and Wang families who continue the craft are now in the seventh generation.Using mature soybeans, they go through selection, soaking, grinding, boiling, filtering, coagulation, pressing into sheets, cutting into strips, pickling, and bundling to make unique five-spice tofu threads.Five-spice tofu threads are flexible with elasticity; thus, they are called "tofu threads," being nutritious and fragrant vegetarian delicacies.They were often served during sacrifices at the West Mausoleum in Beizhen by emperors when Qing Dynasty was built there.

Historical SignificanceDafeng Town Tofu StripsSilk tofu,

Dafeng Town tofu strips are renowned for their strong aroma, creamy color, and consistent strands. They have a long history as local delicacies.

Created during the Han Dynasty, people in this area have been making tofu and eating it.As Buddhism spread, monks and Taoists followed vegetarian diets.Thus, various tofu products such as tofu slices, tofu dry, tofu muscle, and tofu strips were produced.

Among them, tofu strips are known for their strong aroma, creamy color, flexibility, meticulous production process, making a unique local delicacy.

For over 300 years, Dafeng Town's tofu strips have been passed down through the Jia and Wang families in the seventh generation.Using mature soybeans, they undergo selection, soaking, grinding, boiling, filtering, coagulation, pressing into sheets, cutting, pickling, and bundling to make unique five-spice tofu threads.Five-spice tofu threads are flexible with elasticity; hence, called "tofu threads," being a nutritious vegetarian delicacy.

They have been served in the imperial court during sacrifices at West Mausoleum since Qing Dynasty.White Yunchuang BaoziIntroductionWhite Yunchuang buns were created by Muslim chef White Yunchuang. Along with Tianjin "Dog " buns, White Yunchuang buns are renowned. The restaurant was established in 1919.

In a national bun quality competition in the 1950s, White Yunchuang buns tied for first place alongside Tianjin's "Dog " buns.Filled with finely chopped lean and fatbeef

, and seasonal vegetables. The dough is made from a mix of yeast-leavened and water-rice flour.Characterized by thin, chewy skin, fresh, fragrant filling, and endless aftertaste.According to records, the silk tofu from Gaobeidian was once a precious dish served in the Qing Dynasty palace for emperors and nobles.For a long time, travelers have tasted and brought Gaobeidian's silk tofu to all parts of the country.

Bai Yuzhang Baozi

Introduction

The Bai Yuzhang Baozi was created by the Hui ethnicity pastry chef Bai Yuzhang. The Bai Yuzhang baozi is renowned alongside Tianjin's "Gou Li Bu" baozi in Baoding, Hebei Province. Bai Yuzhang Baozi Shop is a famous Chinese time-honored brand established in 1919 by the master using his own name.In 1958, during a national quality competition for baozi across major cities, Bai Yuzhang's baozi and Tianjin's "Gou Li Bu" baozi both emerged as winners.

Bai Yuzhang Baozi is made with fresh,beef mixed with seasonal vegetablesas filling. The dough is made from a combination of fermented and steamed flour in specific proportions.The features of the baozi include thin yet chewy skin, fragrant meat filling, and an endless aftertaste.

Cultural heritage

The "Bai Yuzhang" steamed bun shop opened in 1924, with the name derived from Bai Yuzhang's own surname. For nearly a century, the steamed bun shop has weathered fires, changes in ownership, public-private partnerships, alterations of business names, and relocations, yet it has shown remarkable resilience.In the old city, mentioning "Bai Yuzhang" steamed buns is as well-known as mentioning "Gou Li Bu" in Tianjin to both men and women."Baoyangzhang Steamed Buns of Baoding" tied for first place with "Tianjin Goulubu Steamed Buns" in a nationwide food evaluation in 1958.In 1980, they were also rated as an excellent local specialty product in Hebei Province.

Preparation

The ingredients used for Bai Yuzhang steamed buns are meticulously chosen. The lamb and mutton must be tender and come from the spine of young sheep with a balanced fat-to-meat ratio.mutton5. Slowly simmer the meat for a long time.The dough is made using high-quality flour, giving the buns their thin skin, narrow edges, large fillings, and rich oiliness. The shape resembles a bell, and one can see through the skin to the filling when lifted and shaken.The meat filling inside can be seen to move like meat balls when shaken. A bite releases a delicious aroma that invades the senses; it is both tasty and easy on the teeth, with the fat quickly solidifying in the soup bowl.The flavor is rich yet not greasy, leaving a lingering aftertaste.Rib Mince

Introduction

Ribs and mince are widely known in Lixian. This dish adds crispy bones to traditional meatball preparation, enhancing both taste and nutritional value. The high calcium content of the ribs can aid those with calcium deficiency. The final product has a red color, symbolizing unity, making it an essential dish during festive meals.

Preparationmutton6. The are fried until crispy on the outside and tender inside. Cut them into layers to reveal the inner layers when served with hot shredded pork.

Ingredients: Moon-bone meat, minced meat, soy sauce, vinegar, pepper powder, chicken essence, salt, star anise, cloves, ginger, scallions, egg, sugar, rice wine, and sesame oil;

procedure

1. Moon-bone meat is chopped into small pieces for later use; mixed with the minced meat, moon-bone, soy sauce, rice wine, beaten egg, and ginger paste to form the filling.2. Seasonings such as salt, pepper powder, starch, and sesame oil are added to the mixture.3. Heat some oil in a pan until it reaches six-tenths of its temperature; place the meatballs into the hot oil, removing them once cooked.

4. Boil water and add ginger slices, scallion slices, star anise, cloves, rice wine, and soy sauce to another pot.

5. After boiling for forty minutes, remove the ginger and scallions; add chicken essence before serving.

Spirulina Tofu

Introduction

The Nezha Spirulina Tofu is a traditional snack in Baoding, originally from "Nezha's Tofu Shop."

Despite its modest business scale, the shop gained significant recognition, with many large restaurants and meat shops selling this product. It was one of the six famous foods at Baoding's Six Flavors Restaurant.

The master Zhang came from Fengrun in Tangshan. His ancestors had been in the tofu business for generations.

Historical CultureBefore the Republic of China, the entire Nezha family moved to Baoding from Fengrun and rented a storefront at Dapiqiang and Shengfu Street, where their shop was well-received.At that time, customers such as the old master of Hua Mao and Si Baozhai often patronized them.During the Republic of China era, Cao Kun, who served as the Governor of Zhili Province, frequently bought their tofu for his office staff.After Master Nezha's death, his son Nezha Baoqi took over the business at No. 42 Shuangcai Street and continued to sell tofu products.

In 1958, the shop was integrated into the Vegetable Company as a result of public-private partnership. Due to supply issues, Spirulina Tofu ceased production later on.

Master Nezha moved to the Meat Processing Plant.After the Third Plenary Session of the Eleventh Central Committee in 1978, with the encouragement of reform and opening up policies, the shop was reopened. The traditional Spirulina Tofu regained its vitality.

White Meat Burnt BunIntroductionWhite meat and burnt bun is a famous Baoding dish known for its exquisite preparation. Fresh pork is selected and repeatedly washed before being simmered to make thin slices of cooked meat, which are paired with shredded buns in broth. This method allows for six different flavors based on various condiments, providing a diverse culinary experience.The nutritional value lies in the rich protein content without excess fat, making it both satisfying and healthy.Experts say that White Meat Burnt Bun is best enjoyed through "three tastes and six flavors," meaning having meat, soup, and bread. Different small condiments such as the famous Baoding sauce, shrimp paste, spicy sauce, pickled garlic, shredded cucumber, and pickled mustard greens can each add a unique flavor.

In "Yichunlou's White Meat Burnt Bun," diners first peel off layers of the baked bun to resemble clouds. Cooked white meat slices and scallions are placed in a bowl, covered with bun slices, then repeatedly poured with hot broth until fully cooked.

The soup is clear, the flavor intense, the meat fresh and tender, making it a delicious food.

Yichunlou was established during the late Qing Dynasty's Guangxu era by Zhang Lu Bing and Zhang Lu Rui. It became renowned for its White Meat Burnt Buns as one of the five famous shops in Baoding.In 1908, the last emperor Puyi’s uncle inscribed a plaque for this signature dish.According to old folklore, Yichunlou initially operated a cheap meat shop before transitioning into the popular "Meat and Bun Pot" dish. It was particularly favored by poor laborers.Young Feng Yu Xiang often ate these dishes when he could not afford bigger restaurants as a child, developing a fondness for this shop.After Feng Yu Xiang became a general, he would always return to Yichunlou for Burnt Buns and even brought soldiers from his camp to enjoy them.

This increased the shop's fame significantly. Later, renowned artists like Mei Lanfang and Hou Baolin also dined at Yichunlou.Ingredients: Fresh pork, Chinese pepper, fennel seeds, ginger, garlic, cloves, cinnamon, white, three kinds of, small, and salt.Preparation1. Select fresh pork for the meat bun; wash it several times before simmering to make thin slices of cooked meat.2. Mix with soy sauce, vinegar, pepper powder, chicken essence, salt, star anise, cloves, ginger, scallions, and beaten egg.3. Add seasonings like salt, pepper powder, starch, and sesame oil to the mixture.4. Heat some oil in a pan until it reaches six-tenths of its temperature; place the meatballs into the hot oil, removing them once cooked.5. Boil water and add ginger slices, scallion slices, star anise, cloves, rice wine, and soy sauce to another pot.6. After boiling for forty minutes, remove the ginger and scallions; add chicken essence before serving.Rice CrackerIntroduction

The special flour crackers from Quyang are made with unique formulas, producing a crispy, fragrant, thin, and long-lasting product that retains its freshness. They are ideal for travel or as gifts.

These crackers use high-quality wheat flour, sesame seeds, and clean water. They are traditionally handmade in large clay ovens, known for their "crispy, fragrant, thin, and crispy" characteristics.The shape is square with a golden color, with full sesame seeds on top, and smooth bottom, very thin like willow leaves, extremely crispy when eaten.If dropped, they break into pieces easily. They are non-greasy, do not discolor or lose flavor over time, and are easy to carry. Ideal for snacks or gifts.PreparationIngredients: White flour, hulled sesame seeds, cooking oil, salt.Process: Place white flour in a ceramic bowl, add a little salt dissolved in cool water, mix with water, knead the dough until it is relatively hard. Roll out on a flat surface to about 1 cm thick. Pour edible oil evenly and sprinkle with more flour, form into small flaky pieces, roll into long strips, knead into fist-sized rods, stretch into 5 cm diameter strands, cut into segments, roll each segment into thin sheets, fold at both ends, flip over and roll again, then shape into four corners of a square, arrange in order, sprinkle with water evenly, pat the surface to form a paste, evenly spread with hulled sesame seeds, flip over, tap the bottom side to secure the sesame.Place a small test piece on the wall near the charcoal fire until it turns yellow. Place in the oven and cover for about ten minutes or until cooked.IntroductionCurry Pancake, known as in Hebei, is one of the best-known local snacks. With a history dating back over a thousand years, it is a culinary treasure in North China.Made from special recipes, these pancakes are crispy and fragrant with a thin yet satisfying texture that does not lose its flavor even after being stored for long periods.Ingredients include fine wheat flour, sesame seeds, pure water. They are traditionally made using clay ovens and are handcrafted.

Characterized by their "crisp, fragrant, thin, and crispy" features, they offer a healthy alternative that is suitable for all ages.

The shape is square with the front side covered in sesame seeds, back smooth and light as a maple leaf. When bitten, it shatters into pieces easily.They are also easy to carry and do not get oily or change color when stored, making them perfect travel snacks or gifts.PreparationIngredients: white flour, hulled sesame seeds, cooking oil, salt.Process: Put the flour in a ceramic bowl, add some salt dissolved in cool water. Mix well and add more water to form a stiff dough. Place it on a board and roll out into a thin layer. Apply oil evenly, sprinkle with flour, fold into strips, and cut into small pieces for roasting.

Cut the round pieces to 5 cm in diameter and place them in an oven preheated with charcoal. After about ten minutes, they are ready.

1. Fresh pork from the front part or the rib section is selected for the meat wrapper.

2. Cut the meat into square pieces, soak them in cold water, rinse several times to wash away the blood water, and use a knife to scrape clean the pigskin.PigskinPigskin

3. First, bring the water to a boil over high heat and remove any scum that rises to the surface. Then add Chinese pepper, fennel seeds, old onions, ginger, garlic, cardamom, cassia bark, white (a traditional Chinese medicine), three kinds of Atractylodes, and Sichuan pepper along with salt. Simmer until the broth turns milky white, then slowly cook.

4. The meat is burnt on the outside while remaining tender inside; when torn apart, it forms layered pieces resembling clouds. Cut the cooked and softened meat into thin slices, chop the big onions, and place them in a bowl. Pour boiling soup over the meat to ensure full coverage but only with a small amount of broth.

Kunyang Fried Cake

Introduction

The Kunyang fried cake is one of the famous local snacks from Hebei province, said to have a history of more than a thousand years and considered unparalleled in Northern Chinese cuisine.The Kunyang fried cake is a specialty food from Kunyang with a specialized secret recipe. It is made meticulously, known for its fragrant and crispy texture, which remains intact even when stored for long periods without becoming hard or losing flavor.

The Kunyang fried cake has a special recipe, is made meticulously, known for its fragrant and crispy texture, and retains its freshness and aroma over time.The Kunyang fried cake uses fine wheat flour,sesameseeds, pure water as ingredients, and is traditionally handmade in a clay oven.It has four main characteristics: crispiness, fragrance, thinness, and crispness. It is nutritious and suitable for all ages.

Its shape is square with a yellow color, the front side covered with sesame seeds, smooth on the back, as thin as a willow leaf, and extremely crispy.When eaten, it crumbles easily in your mouth, filling your taste buds with fragrance; if dropped, it will shatter into pieces.The Kunyang fried cake is also oil-free, does not change color or flavor over time, and is easy to carry. It is an ideal snack for travelers and a perfect gift for friends and relatives.

Preparation

Ingredients: white flour, hulled sesame seeds, cooking oil, salt.

Process: Put the flour in a ceramic bowl, add a little salt dissolved in cool water, mix with water to knead into a dough that is slightly harder. Roll out on a board into a one-finger thick sheet, apply edible oil and sprinkle flour evenly. Form small sesame sheets by rolling them up into long strips, then twist into a rope of about the size of your fist, and stretch it to 5 cm in diameter. Cut it into segments, roll each segment into a thin square, fold both ends inward twice, flip over and roll out again to form a four-cornered square, moisten with water and spread evenly. Sprinkle hulled sesame seeds on top, press the back side lightly so that the sesame sticks well. Test the color by rubbing the dough on a charcoal-covered wall; when it turns yellow, place it in the clay oven and cover. It should be ready after about ten minutes.