Pako is a small round lump of buckwheat flour and elm skin noodles, the size of a baklava.

The main ingredient of baklava is buckwheat flour, which is boiled into a gray paste with peppercorns, cumin and other seasonings, stirred well, boiled in a pot of boiling water, boiled, and then patted into a small round cake with the hand while it is still hot, and then eaten after it has cooled.

Generally, when eating, with a knife, the round cake processed and cut into horseshoe pieces, or cut into two thin middle thick long thin slices in a bowl, poured with sesame paste, soy sauce, rice vinegar stirred sauce, blended with garlic, ginger, mustard, chili oil, sesame oil and other condiments.

The taste of the dish is creamy and smooth, and the garlic flavor is delicious. Especially in the hot summer, it can be used as a staple food as well as a small dish to get rid of summer heat and relieve hunger, with a unique flavor.

Steak cake is a local flavor snack, covering almost all counties around Shijiazhuang. Our Zhao County often people with bicycles carrying baked cake street hawking, but also in the fixed stalls selling, generally and cold noodles sold together. Some people like to eat a bowl of steak cake and then a bowl of cold noodles, change the flavor to eat. It can also be served with baklava or doughnuts.

Practice:

The practice of bak kut teow is very simple, and is usually done at home. Boil water in a pot, pour buckwheat, quickly stir, buckwheat cooked, served in a dish patted flat to cool, cut into small pieces, poured with a variety of condiments to modulate the sauce can be.

In Shijiazhuang, Jinzhou and Shenze are more famous for their baked cakes. In Changying Village, Jinzhou City, the history of the cake is about 130 years old. It is still made in small family workshops. The taste is strong, smooth, fragrant, and the cake is thrown three or four meters high to the ground is not broken, but when you eat it must be dipped in seasoned ingredients, garlic, vinegar, sesame oil, is the right flavor.