Guobao cake is a kind of local snacks, which is not well-known and few people know it. Have you eaten? Friends who have been to Binzhou, Shandong Province may be unfamiliar with a sculpture in the urban area. An old man who makes snacks is surrounded by a woman with a child. From the children's eyes, we can see that they are drooling over such special food snacks. Very well, a sculpture depicts Binzhou fried dumpling, a local specialty snack in Binzhou, Shandong Province. What's more, Sesame Crispy Pot Cake, a livelihood project channel of Binzhou local TV station, is named after the clever use of two local snacks in Binzhou, with a strong local flavor. It is also enough to see the popularity of local specialty snacks such as pot cakes.

Every local specialty snack in Guxian and Qintai Post on the seashore is bound to have a splendid legend of food culture, and so is Binzhou fried dumpling. Speaking of Binxian County in Shandong Province, most people are probably not familiar with it. When it comes to a cultural relic in Binxian County, everyone will wake up like a dream, starting with Qin Shihuang. At the beginning, Qin Shihuang sent Xu Fu to Penglai, Yingzhou and Yingzhou three fairy islands in the East China Sea of China to get the elixir. He didn't come back for many years. Therefore, Qin Shihuang came to the Bohai Sea and ordered soldiers to build a platform overlooking the sea, leaving places of interest on Qin Shihuang Terrace. An ancient coastal county was called Binhai County because it faced the Bohai Sea, and later became today's Binzhou. Binxian is the former residence of the famous emperor master, and Du Shoutian, the teacher of Emperor Xianfeng of Qing Dynasty, is also from Binxian.

Xing family doesn't set up a stall, and Binxian county doesn't pick it up. According to the county records, there is a Xing family in Binxian County, which has been handed down from generation to generation to make pot cakes, and the craft has never been passed on to others. Many people who come to the county are attracted here to taste the pot cakes made by his family, so Binzhou pot cakes are also called "Xingjia pot cakes". Every autumn in the county, there will be a large-scale party, also known as the "catch-up meeting". People from all over the country came to the meeting. In addition to wandering around shopping, many people specially try this world-famous Xingjia pot cake. If the Xing family set up a stall to make pot cakes, there will be many people rushing to the meeting. If the Xing family doesn't set up a stall, very few people will come to the meeting, so there is a saying that "the Xing family doesn't set up a stall and Binxian county doesn't have a meeting".

The cake is as thin as paper, and the processing technology of pot cake is paid attention to, especially the making of cake crust. Dozens of grams of dough agent are used in groups of two, and one cake exceeds 100 grams. By proofing the dough, the dough is more elastic and elastic, and can be pulled for a long time without stopping. Split the crust into two pieces, and each piece is as thin as paper. Cover the single piece of cake on the textbook, and the handwriting at the bottom is clearly visible, which meets the requirements. Baked cake crust, stored in a thatched stone pier with better thermal insulation, covered tightly with cotton cage cloth, and used whenever you want. Pancakes are knotted by hand, with elastic feel, soft fragrance and rich wheat fragrance. The crust of this pot cake alone is even more mouth watering.

As a northern county, the stir-frying of fillings in Binzhou iron pot is full of Huizhou cuisine, which is heroic and heroic. Traditional fried dumpling has two kinds of fillings: braised pig head, tofu and sushi. At that time, everyone lived a hard life and seldom ate meat once a year. Cut the braised pig's head into pieces, stir-fry it with tofu and eggs until crisp, and then have a bite of sesame oil, which was the mind of the people at that time. When you meet a vegetarian who doesn't eat meat, you will use shredded cucumber, raw eggs, fungus and shrimp skin to stir-fry vegetarian stuffing, which are extremely delicious. The most striking feature of cake-filling iron pot is its thick bottom and wide-headed triangular shovel, which can easily stir-fry, mix stuffing and cut cakes.

Cooking in a cold pot is a technical job. In addition to frying fillings in an iron pan with local characteristics, making pancakes in a cold pan is also a technical activity, which is another important factor in making pancakes in an iron pan. You can use pancakes easily only when you use them. Generally, 6 rolls of pot cakes are 1 kg, and they are cut obliquely with a triangular shovel, which is convenient for everyone to take, so that one kg becomes 12 micro-rolls. Pull the fried stuffing to the edge of the wok, delimit the appropriate fried stuffing with a triangular shovel, and pile up the developing strips. The boiling oil in the pot "stung" the sound, and covered the filling with a cake skin while it was hot. With the rotation of the cake crust, the filling will be successfully rolled into the paper-thin cake crust. Stretch both sides inward to avoid stuffing leakage, and roll the pot cake tightly.

With the development of social economy, people's living standards are getting better and better, eating meat has become a common practice, and traditional pot-wrapped cakes have also experienced a short depression, facing the dilemma of not innovating and not being able to sell the market. Nowadays, the fillings of pot-wrapped cakes have become more colorful, and they are no longer single fillings such as stewed pig's head, water, bean curd, and three fresh vegetables, which has given birth to more and more traditional fillings for us to choose from, such as spiced donkey meat, cold chicken, pork slices, three fresh amaranth, Chili eggs and so on. This is also in line with the tastes of different customers and adds new vitality to pot cakes.