Wenzhou specialty snack Dengzhan cake. It is a kind of cake made by mixing flour and rice flour, wrapping with stuffing and frying in oil. It is a kung fu job to watch the chef in the snack street make light cakes on the spot: first, spread a layer of paste in a big spoon, which is filled with shredded white radish, and then cover it with a layer of paste. That paste is just right, it looks very thin, but it obviously overflows the spoon but can't flow down. This is done. Put the spoon under the boiling oil, and the sound is the best. With a beep, the fragrance came out. Dengzhan cake will turn over when it is fried in oil to a certain extent. Lift the spoon. Trembling a few times, I shook off the oil, then suddenly lifted it, and the lamp cake turned around in mid-air and fell back into the spoon firmly. Such a high-grade lantern cake has a natural taste, crisp and sweet skin, and the meat is really refreshing.