The method of kneading Ninghai mugwort wheat cake is as follows: 1. The dough should be moderately soft and hard. When kneading the dough, add a small amount of water first and knead it into a dough bit by bit. If it is too dry, continue to knead it bit by bit.

add water.

2. Sprinkle some flour on the prepared dough and let it rest for 20 minutes.

Wheat cake is one of the traditional snacks in Zhejiang Province. Wheat cakes can be either sweet or salty. The sweet ones are filled with sugar and sesame seeds, while the salty ones are filled with shrimp skin, chopped green onion, diced meat, dried fragrant spices, or mixed with eggs.

Shape into a ball the size of a fan and fry until cooked.

The wheat cakes from Pujiang, Yongkang, Ningbo, Taizhou and Wenzhou in Jinhua, Zhejiang are the most famous.

In rural areas, skillful peasant women often entertain guests with wheat cakes, or take a few wheat cakes to work in the fields as dry food during busy farming periods.