So what are the characteristics of pancakes in Linyi? They can be summarized as purer and more delicious. "Pure" means that the raw materials of Linyi pancakes are simple, and sweet potatoes, corn and wheat can all be used as raw materials to make a paste, which is not profound. Adding fire can make cigarettes. Push and roll seeds quickly by hand. When the seeds are covered, the remaining paste will be put back. Then, use a semi-circular thin board with a length of 20 cm. The locals told it to polish the ruler and then polish it. When it is cooked, it will be a finished product.
Because Yishui's pancakes don't put any other eggs, vegetables and the like, they are just a pancake spread out. Generally speaking, the pancakes in Yishui are bigger and thinner, but after a round pancake is folded, the pancakes I ate in Jinan are miscellaneous grains pancakes, which are thin, crisp, hard, yellow and not soft. I guess so. I think it may be the difference between temperature and raw materials.
If you want to say that Linyi's pancakes are different from other places, the main difference is that Linyi's pancakes pay attention to the original flavor. The raw materials are mainly flour or wheat, supplemented by other miscellaneous grains. The finished product has only a faint food smell and will not stimulate the taste buds. Shandong's pancakes and green onions have to be said in the southern mountainous areas (Tai 'an, Linyi and Laiwu), but they are not green onions. They are just shallots produced in the land, and they are delicious.