Known as "the first point of Western Qin Dynasty", the thousand-layer crisp cake is welcomed by Chinese and foreign guests for its golden color, distinct layers, crisp but not broken, oily but not greasy, crisp and delicious.

According to legend, the origin of Melaleuca Crispy Cake is closely related to Tang Priest's translation of thousands of Buddhist scriptures. Under the influence of Wu Zetian, Li Zhi and Tang Gaozong, he especially believed in Buddhism. When Master Xuanzang translated thousands of Buddhist scriptures, he ordered the chefs in the palace to make "thousands of pancakes" with clear oil as a reward for Xuanzang's indomitable perseverance and meticulous work attitude. It is said that on the day when Xuanzang's body was buried after his death, more than one million people who came to attend the funeral within 500 miles near Chang 'an also brought all kinds of rice with thousands of words.

Chefs in Chang 'an, Kyoto, with reverence for Master Xuanzang, carefully improved the "thousand-layer pancake" and put it into the catering market. It is all the rage in Chang 'an, Tang Dou, because it is made entirely of vegetable oil and has the emotion of commemorating Master Xuanzang. For more than 1000 years, although there was war, it lasted for a long time and has been passed down to this day.

Melaleuca shortbread has a fine technology, and it has to go through four processes: making crisp, kneading dough, making cake and frying and baking. The ratio of oil to flour is 1: 3. First, heat the rapeseed oil, put down the pot, slowly pour in the flour, and stir it quickly and evenly with a rolling pin. Pay attention to kneading the dough to make it tough. The water for kneading dough is 60% cold water and 40% warm water. First, 60% cold water is mixed with abundant flour to make flour wadding, then 20% warm water is poured in, kneaded into a hard dough, and kneaded until the surface of the dough glows, then the remaining 20% cold water is sprinkled in, and pressed on the dough with fists, so that all the water is "eaten" into the dough. Then move the dough on the chopping board and knead it repeatedly. Kung Fu is all about "kneading dough" until the dough has a strong toughness, then it is drawn into long strips, smeared with clear oil, and pulled into one or two San Qian heavy flour agents; Then put oil on the dough to prevent it from sticking together, and rub it into three-inch and five-minute strips one by one to make cakes.

When making a cake, flatten the long noodles, roll them into one-and-a-half-inch wide pieces, fry them with 10 cents and 5 cents, and sprinkle with 10 cents of salt and pepper. The key is that Lamian Noodles rolls noodles with one hand and needs the weight of one or two San Qian. Noodles must be pulled into thin slices two inches wide and four meters long. Only in this way can we roll them as thin as cicadas.

When frying, first pour one or two rapeseed oil into the pot, and then discharge the small round cakes shaped like "snails" one by one out of the pot. The fire under the smoke should be evenly distributed and scattered around, and the fire on the smoke should be concentrated in the center of the smoke, so that the shortbread can rise and the heart can be lifted. After waiting for three minutes, open the lid, pour some clear oil on the pastry, change the position one by one according to the heat color to prevent burning, and then cover the lid. After one minute, turn the pastry upside down and change the position to achieve uniform heat color and golden color on both sides.