There is a kind of delicacy that is charred on the outside and tender on the inside, with even golden threads, sweet and refreshing taste, thin and even strips, and the threads are not tied together, continuous, and not messy.

This is the world's delicacy, fried with peanut oil, oily but not greasy food, clear oil pancake.

In this issue of Jinan Culture, clear oil pancakes are the best snacks at Jinan banquets.

Come and take a look.

Clear oil pancake is a traditional Han-style snack in Jinan. The reason why it is called clear oil is that it is fried with peanut oil compared to meat oil.

"Pansi" is the unique shape of this cake.

It is a kind of fine noodle food developed on the basis of stretched noodles.

When making it, stretch the dough until it is very thin, as thin as silver wire, reaching more than a thousand sticks, then roll it into a round cake shape, half-fry and half-broil it in oil to make it cooked.

Then, lift up the middle to spread the cake, spread it on the plate, sprinkle with green and red silk and white sugar and serve.

The Pansi Pancake is crispy on the outside and tender on the inside, with even golden threads and a sweet and refreshing taste. It is a great snack for banquets.

When it comes to oil pancakes, many young people living in Jinan may feel strange.

Clear oil Pansi Cake, also known as Pansi Cake and Clear Oil Cake, is commonly known as "Yiwosi" by old Jinan people. It is a traditional Han flavor snack in Jinan, Shandong.

Pansi Cake is a pastry made by integrating the skill of stretching noodles into the process of frying. It is said that it was passed down from old Beijing.

To make Pansi Cake, you must first know the knowledge of kneading the dough. The amount of alkali, salt and water to be added when kneading the dough should be adjusted according to the season and the dryness and humidity of the air.

After the dough has "wake up" for a period of time, roll the dough into a long strip, grab both ends of the long strip and beat it repeatedly on the chopping board and the air.

After stretching to a certain extent, cut the noodles into 15 cm pieces, and then repeatedly stretch them to eight or nine knots. Hundreds of "dragon whisker noodles" as thin as hair will be formed. Brush oil on them and use them.

Cut the dough into several sections with a knife, then roll the dough into a circle into a cake shape and bake it in a spatula (you should also brush a layer of peanut oil when baking).

When eating, sprinkle with white sugar or green and red silk, hold the pancake with your hands and squeeze it gently, and thousands of even "golden wires" will spread out gently like thin chrysanthemum petals.

When you put it in your mouth, you will feel that it is charred on the outside, tender on the inside, crispy and refreshing.

Shortly after the public-private partnership in 1956, Wang Qingguo passed away, and Ji Shanxiang became the "head" of "Another New" clear oil pancake.

In 1960, the "Great Famine" occurred across the country. At that time, there was an acute shortage of flour in the store, and the production of pansi cakes was temporarily stopped.

Citizens can only buy steamed buns with sweet potato noodles in stores, and the only cooking options are cabbage and tofu.

According to Ji Shanxiang's recollection, at that time, you had to have a letter of introduction from your employer to eat or buy food in a restaurant.

In the following years, "Yet Another New Restaurant" continued to languish and had to close its doors and disband.

In 1964, Ji Shanxiang was transferred to Huiquan Hotel in Ximen Qiaotou, and the clear oil pancake gradually came back to life.

But the good times did not last long, and the ensuing Cultural Revolution relegated Pansi Cake to the shadows as one of the "Four Olds".

After 1977, Huiquan Hotel came back to life.

In 1982, Ji Shanxiang retired and left Huiquan Hotel. Since then, he has never made pansi cakes again.

It is worth mentioning that his son Ji Xuefeng entered Huiquan Restaurant in 1980 and inherited his father's skills and started making pansi cakes.

At that time, the development of pansi cakes was at its peak. The pastry chefs of Huiquan Hotel were making 400 kilograms of pansi cakes every day and the supply was still in short supply. In order to ensure the sales volume the next day, they often worked overtime until the early morning.

In 1997, Ji Xuefeng's Pansi Pancakes were rated as "Famous Chinese Snacks" by the China Cuisine Association in Hangzhou. Clear oil Pansi Pancakes gradually became a delicacy that many foreign guests ordered to taste when visiting Quancheng.

In 1998, Huiquan Building was demolished and Ji Xuefeng was laid off.