Chapter 43 Chapter 43 Weiji Crisp and Dongpo Cake

Dongpo cake may be a variant of Sanzi, which looks like countless curly vermicelli deep-fried, but Sanzi is round silk, bundled, golden in color, and Dongpo cake is slightly flattened and bent into a cake shape , the sweetness is higher, and the fragrance is difficult to measure. If compared with the Sanzi spread among the people in Hubei and Anhui, its crispness is 10% higher.When I went to Huangzhou recently, I saw that Dongpo cakes are smaller in size and have regular packaging. I asked local people, and it turns out that Dongpo cakes have registered trademarks and are exclusively produced.The reduced size and formal packaging are convenient for travelers to carry, and indeed benefit people far and wide.

Su Dongpo wrote a poem in the spring of 1084 (February of the seventh year of Yuanfeng in the Northern Song Dynasty): There is nothing in the wild drinking flowers, but a gourd hanging on the head of the stick.Pan Zi has already poured the water by mistake, and it is very crisp to find Jun's house.There is an origin of the word "why so crispy" in the poem. When Su Dongpo was demoted to Huangzhou to serve as the deputy envoy of regiment training, a scholar He sent fried rice crackers for the great poet Su Dongpo to taste. why?He Xiucai recruited honestly: no name.Su Dongpo asked again: Why is it crispy?The guests present said: Why can this crisp be used as a name!Therefore, a kind of nameless country fried rice cracker is called "very crisp".Naturally, Su Dongpo's original intention was to ask why the rice cracker is so crispy, but unexpectedly it became a good name. Thinking about it today, the name is still wonderful.Later, because Huangzhou people respected Su Dongpo, they changed "Weijisu" into Dongpo cakes. In the blink of an eye, Dongpo cakes have also changed for nearly a thousand years.The raw materials of Huangzhou Dongpo cakes today are (taking ten as an example): two catties of flour, five catties of sesame oil, nine taels of white sugar, and two egg whites.Salt is one and a half cents, soda is half a cent.The production method is: add refined salt, soda, egg white, add one catty of water and mix well to dissolve the dough, knead it into a dough, knead it into ten small balls, spread sesame oil on it, put it in a porcelain plate, cook for ten minutes, and then put the balls Press the ball flat, roll both sides to the middle to form a Ruyi shape, pull it to three feet long, then roll the two ends to the middle to form a Ruyi shape, separate from the middle, overlap the two ends of the Ruyi, make one piece, put sesame oil on a plate, put warm oil Deep-fry, wait for the cake to float, pound the center of the cake with chopsticks continuously, until the cake is crispy and golden, pick up the plate, sprinkle with sugar and eat it now, it tastes very good, ordinary travelers can only eat boxed ones Dongpo pancakes.

Dongpo cakes have the shape of thousands of threads, but they are loose in shape but not loose in reality, like the posture of a coiled dragon.It is not only Su Dongpo who uses it to serve wine, but the folk villages in Huangzhou also use it for food and tea. I think it is very good for tea. The Pingfeng Yunwu of Huanggang Yingshan is also a famous product of Dabie Mountain. Good tea and good snacks, It is to complement each other.