Yongkang Meat Wheat Cake, Yongkang Single Wheat Cake, Masi, Yongkang Goose Fatty Liver and Yongkang Grey Goose are all famous meat wheat cakes.

old pineapple meat, braised soft-shelled turtle, fresh mushroom asparagus, sweet belly with eight treasures, golden legs, sliced ham, ham with claws, fire-heeled fairy duck, and fire-heeled hooves.

Yongkang wheat cake is a special snack in Yongkang City, Jinhua City, Zhejiang Province. Yongkang "wheat cake", also known as "single wheat cake" and "wheat cake tube", is a unique flavor food in Yongkang, which has been passed down from generation to generation and is a very common food among the people.

Although Yongkang wheat cake bears the word "wheat", it is actually made of flour. Because Yongkang dialect calls flour "wheat flour", it has such a title. The most famous is Zhiying wheat cake, which is as round as a basin, as big as a bowl and as thin as paper. Today, in the old market base of Zhiying, there are still several time-honored brands that have been cooking this unique food for diners for more than a hundred years.

all the delicious essence of wheat cake lies in the stuffing it wraps. Hardware craftsmen who used to travel all over the country usually wrapped smoked dried tofu to satisfy their hunger. Wheat cakes wrapped with golden needle meat (day lily meat) were once considered as the highest courtesy to entertain relatives during the New Year. Nowadays, life is getting better and better, and the fillings are becoming richer and richer. Eggs, bean sprouts, vermicelli, white bamboo shoots, radishes, salmon, beef and mutton can be added in the past as long as you want. Different fillings naturally create the ever-changing taste of wheat cakes. However, it should be noted that because the cake itself has a salty taste, the filling taste should be light.

the practice of Yongkang wheat cake: to choose the best and high-quality flour, mix the flour with cold water, and add a proper amount of salt (about 8 grams of salt per catty of flour), which is a key link. Too much salt is too salty to eat, and too little cake is easy to be hard and brittle, and cannot be put for a long time. After making up the dough, you should wake up and master the time properly, so that the dough is flexible. Then, put the dough on the chopping board and rub it hard by hand to make it have better toughness, and then beat out small dough with uniform size (25 to 28 pieces per catty). Sprinkle some flour on the beaten small dough and rub it round, put it neatly, and wake up again. At this time, cover it with a cloth to prevent the surface from being blown dry by the wind. How long does it take to wake up? Clever women will know if they can do the next procedure with a pinch of their hands.

in order to prevent the dough from sticking, you should spread a layer of flour on the chopping board, flatten the dough by hand, roll it into round dough sheets with a rolling pin until 15 or more dough sheets are rolled continuously, and then stack the dough sheets one by one, and spread a layer on each stack to prevent sticking. After folding, press the palms hard to make the dough sheets close to each other and press them hard, and then roll them with a rolling pin. This is the most difficult part. People with good skills will spin the dough, and the dough in the top, bottom and middle will be the same size. After rolling to a diameter of 2 to 25 cm, the cakes are as thin as paper, so they should be carefully peeled off one by one and put aside, so that the dry flour on the surface can be absorbed before baking can begin. The pot and temperature of scones are very particular. The pot must be an iron pan instead of a flat bottom. At first, the pot should be heated by a big fire, and then it should be controlled to a certain temperature. If the fire is small, it will not work, and the baked cake will not taste good. If the fire is big, the cake will paste immediately. This is entirely based on experience.

scones must also use one thing, the "wheat cake collapse", which is made of 5 or 6 layers of cotton cloth by hand, slightly larger in diameter than the cake, and can be sewn with some patterns to make the "wheat cake collapse" wrinkle. Its function is to put the rolled wheat cake dough on the "wheat cake collapse", and then put it under the "wheat cake collapse" with your hand, so that the wheat cake dough can be branded on the pot smoothly and protect your palm. If you see the wheat cake foaming, you will turn it upside down, bake it on the other side, take it out in 3 or 4 seconds, stack it neatly and cover it with a clean dry towel.

How to eat Yongkang wheat cake: How to eat wheat cake is also very particular. Eating cakes without stuffing is certainly a layman's way of eating. Some people who have never been exposed to wheat cakes have taken a cake like locals, spread it out, put the stuffing in, roll it up, pick it up and put it in their mouths, but often they haven't eaten it yet, because the cake is too thin; Sometimes the stuffing will fall out from the other end, and it will make a fool of itself. The way local "professionals" eat is often to take two cakes, spread them evenly on one side, fold the tail inward for a while, and then roll them up to be very strong. ?