Golden color, crispy skin and tender meat, oily but not greasy, fragrant and sweet, suitable for all ages, and famous far and near.

Production method: Take white flour, sugar, oil and water as raw materials, first boil the water, then pour the white flour into the boiling water pot and mix well. When hot noodles are not sticky by hand, they will be knocked over on the noodle table. After cooling, 500 grams of hot noodles were mixed with 150 grams of dry noodles, kneaded and piled up, and placed for 2 hours in hot days and 4 hours in cold days. Then, after filling with sugar, crush it, put it in an oil pan and fry it with slow fire. Deep-fry the skin until golden brown, take it out, cut it into small squares with a knife and sprinkle with sugar.

Babao youbing

Babao oil cake is a traditional specialty of Zhongjiang county, which has a history of more than 200 years. This product is refined from 8 main raw materials. The appearance is plum blossom-shaped, the surface is oily, the food is oily but not greasy, the outside is crisp and the inside is soft, and it is rich in vitamins, which is a treasure in cakes.

Formula of raw materials: egg 9 kg Sichuan sugar 13.5 kg honey 3 kg peanut oil 8.5 kg flour 6 kg melon slices 2 kg peach kernel 2 kg honey cherry 1 kg fresh rose sauce 1 kg.

Process flow: raw material prefabrication → mixing → feeding → baking → finished product packaging.

Production method:

1. Stirring: Beat the eggs into a bowl, crush the yolk by hand, and then put Sichuan sugar, peanut oil, flour, honey and fresh rose sauce into the bowl and stir well.

2. Packing: Use a special plum blossom-shaped copper cake box. When loading, clean the box, dry it, unload it into a special pot and wipe it with a small amount of vegetable oil. Then use a spoon to scoop the blank mixed in the bowl into the box, and its weight is 1/2 of the volume of the cake box. Then sprinkle some mixed broken peach kernels and melon slices on it, and put a honey cherry in the middle.

3. Baking: When baking in an inclined furnace, the primer is slightly larger than the cover fire. Bake until the cake expands and the surface of the cake is brown, then take it out of the pot. Cooling and packaging.

Quality standard: specification: plum blossom shape, complete shape, slightly convex surface, no paste and sandwich phenomenon.

Color: brownish yellow with smooth surface.

Structure: crisp outside and soft inside, soft and waxy, without impurities.

Taste: pure sweet and fragrant, highlighting the taste of eggs and various fruits.