Pancake is a kind of convenient food made of coarse grains, which is characterized by wide raw materials, coarse and fine, simple production, easy carrying and storage, and no need for thermal processing when eating, which is both economical and affordable. Chengde is a mountainous area, producing many miscellaneous grains such as sorghum, millet and corn, which provides sufficient raw materials for making pancakes. From the geographical location and traffic situation, before the Republic of China, the traffic here was very backward. Merchants, tourists and farmers who went to and from the customs had to prepare enough dry food to travel, and pancakes became a convenient food that everyone was willing to carry. Later, pancakes spread to cities. In order to attract customers, some restaurants and vendors constantly studied and improved the technology of making pancakes, and the quality of pancakes also improved. Production method: [raw materials] 5000 grams of millet and 0/000 grams of soybean/kloc. [Technology] Grinding: Soak the millet and soybeans with impurities removed for 2 hours, then grind them into flour and put them in a basin. Spread and bake: put the pancake on the fire, heat it, brush it with a layer of oil, pour a spoonful of rice paste on the pancake, then spread it out to the right with a wooden spatula, spread it into a flat and thin round cake, and cook it when it is golden brown. Pancake ingredients: mung bean flour, add some millet flour and white flour (to increase viscosity), and then add water to make a paste. [Beijing is only made of white flour, but it's a little sticky] Practice: Take a spoonful of batter and pour it on the hot iron plate (pan, it's best to spray/brush some oil), scrape the batter into a big pancake with a small scraper, beat an egg, scrape it evenly with the scraper, sprinkle with cooked sesame seeds, chopped green onion and chopped coriander, then turn the pancake over, brush it with sweet sauce and Chili sauce, and put it in.

There are several ways to make cakes. I have seen two techniques, namely "spreading" and "rolling". The "rolling" is to roll a layer of wet dough on the seeds, and the other processes are the same. The pancakes with good technology are very thin, and the people on the opposite side can be seen in the backlight. Our hometown likes to eat sour pancakes, which are baked with fermented corn paste, which is sweet in acid and beneficial to digestion. The baked pancakes can be stored for a long time, and people in some places will put them in the store and take them out when eating, and use a rice broom.