Egg-Stuffed Wheat Pancake

Egg-Stuffed Wheat Pancake

　　Egg-Stuffed Wheat Pancake

　　The egg-stuffed wheat pancake is made by pouring beaten eggs evenly into an almost-cooked ordinary pork wheat pancake, then cooking them together on the griddle until both are fully done. Though simple, the pork wheat pancake is also a famous local dish in Linhai. Adding eggs just creates another variety of pancake. Originally, the pork wheat pancake was already incredibly savory and flavorful; adding eggs not only increases the nutritional value but also makes it even more delicious. The people of Linhai really know how to appreciate good food.

　　Bamboo Shoot Pancake is made by mixing wheat flour and water into a paste, then scooping a small spoonful of the batter into a tiny iron hoop (or “mold”) about the size of a wine glass. It’s then deep-fried in oil until slightly yellowed, after which a filling of bamboo shoots (primarily diced bamboo shoots mixed with radish bits and minced meat) is added, and a bit more batter is spread on top. Due to the extremely high temperature of the oil, the batter on the surface cooks instantly. At this point, the formed bamboo shoot pancake is flipped out of the mold, “returned” briefly to the hot oil, then quickly lifted out and placed on a wire rack to cool while waiting for children to come buy them. At this stage, the bamboo shoot pancake has a tender yellow color, a thin and crispy crust, a sweet and fresh filling, and an aroma of rich oil. In the early years after liberation, they sold for one fen apiece and were a favorite among children. Nowadays, they’re rarely seen on the streets; when you do spot one, the filling is no longer bamboo shoots and pork but instead radish (cut into small cubes) or taro, and the price has risen to fifty fen each. But the old-fashioned charm remains, still giving a sense of returning to the flavors of the past.