Qiaoguo is a traditional product in Shanghai-style pastry. Folks often use the term "seven curves and eight bends" to describe the shape of "seven clever". There is a custom in the rural areas of suburban counties in Shanghai that when newlywed women go to their natal home on the seventh day of the seventh lunar month (commonly known as Qiao Day), they bring back some Qiao fruits from their natal home as gifts to their husbands. Therefore, around the seventh day of the seventh lunar month every year is the peak production season for Qiaoguo.

Raw material formula: 50 kg of standard flour, 6 kg of indica rice flour, 1 kg of black sesame seeds, 15 kg of brown sugar, 24 kg of rapeseed oil.

Preparation method:

1. Kneading noodles : First pour the sugar, black sesame seeds and appropriate amount of water into the dough mixer and stir evenly, then add standard flour to make a dough.

2. Preparing the dough: Use a roller to roll the dough into thin sheets, fold it, and cut it into small prismatic pieces. Use a knife to score the middle of the dough to facilitate bending and deformation during frying.

3. Frying: Pay attention to the temperature of the oil when frying. It should not be too high to prevent scorching. Generally, it should be controlled at 160~180℃. Do not stir the green body when it is first poured into the pot. After the green body floats, stir it slowly. When it becomes golden brown, take it out and cool it.

Quality standards:

Shape: small prismatic pieces with uniform thickness.

Color: The surface is golden yellow, oily and without raw powder.

Taste: Crispy in the mouth, with sesame flavor.