Lucheng shuaibing

Lucheng Dumpling Cake "Dumpling Cake" is a unique folk snack in Shangdang area. Because it originated in Lucheng, it is also called "Lucheng Dumpling Cake". "beginning of spring, Spring Festival, Whipping Spring, Spring Dishes and Spring Cakes" are recorded in Lu Zhou Zhi in Ming Dynasty and Lu An Fu Zhi in Qing Dynasty. Dumpling is a variety of spring cakes in beginning of spring. If you want to roll meat products or cold or fried dishes, it is called "spring rolls" or "rolled white buns". In Lucheng area, people often use donkey oil to make cakes, and when they throw cakes, they roll up bacon, which is oily, delicious, neither soft nor hard, and has endless aftertaste. The essentials of making cakes: First, the proportion of dry powder and clear water should be appropriate when mixing dough. Stick the dough thoroughly and evenly, leaving the basin and hands untouched. Second, the operation should be neat. When making cakes, hand-eye coordination, kneading agent, rolling, folding and disc-shaped are just right, and the movements are correct, and the cakes thrown out are uniform in thickness and the same size. The third is to master the heat. You must use charcoal fire to throw cakes. A big fire is black, but a small fire is colorless. Therefore, a layer of red clay is pasted under the cake-throwing pan, and the baked cake can achieve the effect of soft inside and soft outside.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)