Rugao Food: 1. Rugao Shaobing People always call Huangqiao Shaobing, not only because Huangqiao Shaobing is delicious, but also because it has contributed to the revolution.

Although Huangqiao originally belonged to Rugao, Huangqiao sesame cakes are still different from the authentic Rugao sesame cakes. Huangqiao sesame cakes are smaller, thicker, and oilier; the authentic Rugao sesame cakes have a larger mouth, are thinner, and crispier.

When it comes to Rugao sesame cakes, there is a lot to consider.

The first is to rub the cake.

The key to making sesame seed cakes is not to have a lot of oil, but to knead them evenly, knead them several times, and roll them out several times, so that they taste delicious and not greasy.

The second is to pay attention to shoveling and eating now.

As the saying goes, "Cold steaming is the best way to grind your mouth, and sesame cakes are the best by the stove."

The freshly baked sesame cakes are steaming hot, crab shell yellow in color, and densely covered with sesame seeds. They are hot to hold in your hands. They taste fragrant, crispy, and crispy, which is wonderful.

Once the sesame cakes are cold, they become stale and stiff, making them tasteless.

Rugao sesame seed cakes also pay attention to seasonal fillings.

Generally, the stuffing for sesame cakes is scallion oil, salt and pepper, or sugar.

In spring, fresh and tender wild vegetables are on the market, and shepherd's purse sesame cakes are very popular. As soon as you bite into them, a faint field atmosphere floats into your heart, refreshing you. In autumn and winter, snow-white radishes are sold all over the street, and stores sell radish.

Shave it into very thin and white dragon whiskers, squeeze out the water, and mix with chopped green onion as a filling. It tastes unique and therefore is the most popular among people.

I heard from the old man that in the early years, Rugao City had a kind of grass-oven biscuits.

To make this kind of sesame cake, you must first heat the stove with newly added wheat straw, then stick the sesame cake on it, and slowly bake the sesame cake with the ashes of the wheat straw.

It is said that this kind of sesame cake has an excellent taste, and it tastes like a mouthful.

However, this Caolu Shaobing is only available in summer. When the autumn wind blows, the store will no longer make this variety.

(Reprinted) 2.

Features of Rugao meat floss: It looks like monkey hair, velvet, light yellow or golden, rich in nutrients, and is a high-protein, low-fat food suitable for all ages.