Oil cake, also known as fried cake, rice cake and jujube cake, is a famous traditional snack in Xiangning County, and its origin can be traced back to the Tang Dynasty. The stuffing is made of jujube paste and bean paste; Noodles are yellow glutinous millet noodles cooked with boiling water and big oil. Oil-soaked cake is steamed with steaming noodles, hot wrapped with jujube paste and bean paste stuffing, and fried, because the cake surface is convex, golden and crisp, and the skin is fluffy. After vegetable frying, its flavor is delicate, sweet and delicious.
In Xiangning, oil cakes are usually used at festivals or when entertaining relatives and friends, especially at wedding banquets. They are put on a plate, each plate is 10, with white sugar and powder soup, which is delicious. Oil cake is golden in color, delicate and soft, and does not change color or deteriorate for a long time. It is a natural green food.
Xiangning and fishing noodles are different from other places in that noodles and juice are inverted. Xiangning's noodle making technology is very particular. The first step is to mix the dough, knead the dough while kneading it, so that the dough becomes soft gradually and the strength is moderate. When kneading dough, the method of hardening first and then softening is adopted. First, make the dough into hard dough, and then soften it. The second process is to wake up the face, which usually takes two hours. The dough thus extruded is smooth and flat. In terms of marinated seeds, Xiangning and Laomian are served with bright red and spicy beef soup, which is smooth and spicy when picked up.