In the spring of 1864, Taiping Rebellion general Li Rongfa and his troops prepared to ambush the Qing army and the "foreign gun team" in Huashi.

The news spread to Jiangyin City, and the people in Jiangyin planned to offer "furnace cakes".

At this time, a master named Ah Liu was thinking: The war is coming. Twenty to thirty thousand Taiping soldiers want to eat cakes. How can they bake them in time?

So, he added some oil to the pan, fried both sides of the cake, and then sprayed some water to promote early ripening. The fried cake was browned and fragrant; he told other people about this method.

Everyone immediately removed the stove, used a frying pan instead, and quickly made the cakes.

The soldiers of the Taiping Heavenly Kingdom, after eating the cake, were full of confidence and courage, and annihilated the Qing army and the "foreign gun team" in Huashi in one fell swoop.

Afterwards, Li Rongfa thanked Ah Liu.

Ah Liu said: The Taiping Army killed the enemy for the people, and we should take it for granted. "Tilu cake" is only eaten by the common people, and the dignitaries hate it as "sloppy cake" (Jiangyin dialect: "sloppy cake").

Li Rongfa said humorously: You might as well change the position of the word "lutu" and give it a nickname: "motor cake"!

From then on, "tilu cake" became "tuolu cake", which was passed down and became a famous snack in Jiangyin.

This cake is derived from the rural pasta "Tilu cake".

A "lift stove" is a cooking tool, consisting of a barrel stove and a stove cover.

The furnace cover is made of iron. After it is heated, it is tightly covered on the barrel furnace and baked up and down to concentrate the heat and slowly bake the furnace cake.

Later, with the change of people's living habits, the stove was no longer used in the process of making tutu cakes. Instead, only the frying pan was used, and the oil and sugar were reduced. The specific method was to use hot dough that was not strong and fattened.

When making the cake shell, add the filling (the main filling of the tuolu cake is shepherd's purse), put a few diced suet, pinch some sugar, press it into a cake after closing, then brush with water and sprinkle with white sesame seeds, use a flat bottom

When frying in a pan, the fire should not be too high when frying. Fry over a slow fire until both sides are brown, then spray water on both sides and simmer. When done, remove from the pan.

The freshly baked mozzarella cakes are as big as a palm, round, yellow, soft, oily, good in color and taste, and very delicious.

But the oil in the cake is piping hot, so when tasting it, bite less, chew slowly, and savor it carefully.

Tuolu pancakes should be eaten hot because the filling contains diced suet and are fried with lard. If eaten cold, much of the flavor will be lost.

There is a book record: the method of making it is to use buttered sugar, put it on the frying pan with charcoal, and fry and bake it from top to bottom at the same time. It is yellow and translucent, without the disadvantages of burnt on the outside and raw on the inside. It is sweet and salty, making it a good cake.