Pizhou pot cake
Pot cake is one of the main pasta dishes in Pizhou, because it is shaped like the wat (hù) plate held by ancient civil and military officials when they went to the dynasty, so it is also called "Chaopai". It is yellow on the front, soft on the outside and soft on the inside, and has a rich aroma.
The traditional method of making Pizhou pot cake: the previous night with wheat flour to add noodles and (huó) noodles, after overnight fermentation, the next morning to make a fire, put alkali (jiǎn), kneading, making blanks; on the dough blanks coated with oil, syrup, sprinkled with sesame seeds; the dough blanks are stretched and supported, quickly extended into the charcoal-burning furnace (táng), pasted into the furnace wall, baked and taken out in time to taste the best when it first comes out of the oven.
The traditional pot cake oven uses a clay pot as the furnace body, and the good pot cake oven has a smooth air intake, the stove is strong, the fire is not black and the fire is not entropy (ōu) smoke, and the furnace wall is heated evenly. The traditional fuel is charcoal, and now mostly coke is used.
Disclaimer: The information published by this official account is for public communication, and other media or individuals downloading and using from this number must bear their own legal responsibilities such as copyright. Some of the graphics and texts come from the Internet, if there is any infringement, please contact to delete.