Pancakes are one of the oldest pasta in China. The early pasta was collectively called "cake", which was first seen in Mozi Gengxu. The habit of eating pasta began in the Warring States Period. During the Warring States period, there was no grinding, so Chu Jiu and other tools could not produce more noodles. During the Han and Wei Dynasties, there were many kinds of pasta, including pancakes, Hu cakes, soup cakes, (sliced soup), cage cakes (unfermented steamed cakes, which looked like steamed bread fermented later) and doughnuts (fried doughnuts). Luobing was very common in the Northern Song Dynasty. "Dream of Liang Lu" contains: Bianliang (Kaifeng House), the capital of the Northern Song Dynasty, not only has many baked wheat cakes restaurants, but also has the burden of visiting the streets. "In the afternoon, sell sugar porridge, sesame cakes and baked steamed bread."
Since the Ming and Qing Dynasties, cakes have been one of the main breakfasts in Xiaogan. From the 1930s to the early days of the founding of the People's Republic of China, there were many cake shops in Beizheng Street, Confucianism and Xiwai Street, among which most of the cake shops in Xiwai Street also operated Xiaogan famous soup powder and fried dough sticks. In urban and rural areas, you can also hear the cries of hawkers "oil-soaked (wrapped) oil cakes (strips)". Among them, a cake shop not far from the intersection of Xihe Street and Xiong Wen Street (also known as Maohuo Street, now Xinhua Street) makes oval and diamond-shaped biscuits and sugar cakes with distinctive features. Sesame cakes are made by kneading with refined flour without sticking to hands, kneading into strips, cutting into thin slices, adding chopped green onion, sesame oil, salt and pepper, rolling into an oval shape, sprinkling caramel and sesame seeds on one side, holding them by hands, soaking them in water on the other side, and quickly pasting the soaked side into an oven for baking. The furnace is cylindrical, and the bottom of the furnace burns charcoal fire (coal was not common at that time). After baking, the color is golden, and when it is hot, it is soft inside and crisp outside, moderately salty and sweet, crisp and delicious. If you eat it with fried dough sticks, it will blend with the soft fragrance of fried dough sticks and taste excellent. Diamond biscuits are made in the same way, but in different shapes. The production method of sugar cake is different from using sucrose as stuffing and sprinkling caramel on the cake, which is characterized by yellow, brown, shiny, crisp and refreshing, sweet but not greasy. Several lard cakes in Xiwai Street are quite distinctive. The method is to use lard to crisp, chopped lard as stuffing, chopped green onion, salt and pepper, sprinkle sesame seeds on the surface, and bake in the furnace like other kinds of sesame cakes. It is characterized by looseness, foam, fragrance and crispness.
From the early days of the founding of the People's Republic of China to the 1970s, the shredded beef sauce soup and sesame flat cakes operated by Beizheng Street Muslim Restaurant were very famous in the whole city. Its main production method is to flatten noodles, coat them with sesame oil, knead them into long strips, cut them, press them into circles, coat them with sesame oil, add chopped green onion and salt and pepper, close the top strips, roll them into oblate circles, sprinkle sesame seeds, and bake them in the oven. It is characterized by light yellow color, crisp texture, spicy food, long aftertaste and endless aftertaste.
In the early years of the Republic of China, a scholar in Xiaogan wrote such a couplet for a cake shop: "Although I am a busy life guest; When I think of the East Bed Baker. " Su Dongpo once married a concubine in Ezhou and was laughed at by the people. But Xiaogan sesame seed cake is comparable to the world-famous Ezhou Dongpo cake. I wonder if I'm flattered? There are many cakes in Xiaogan now, but I have never seen the original sesame cake and lard cake.
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