Guangzong Thin Pancake

Guangzong Thin Pancake

　　Guangzong Thin Pancake

　　Guangzong Thin Pancake, also known as "Wind-Blown Big Oil Pancake." The origin of this name probably lies in its extreme thinness — a pancake with a diameter of one and a half feet weighs only three or four taels, which gives you an idea of just how thin it is — so thin you can read a newspaper through it, even thinner than paper, and might just blow away in the wind. But if you use this thin pancake to make a meat-filled roll, the meat inside shows through the pancake in an inviting shade, truly making your mouth water.

　　Not only is the Guangzong Thin Pancake golden, translucent, and evenly thin, with an excellent appearance, but more importantly, it is fragrant, soft, and extremely delicious. Achieving all these qualities is no easy task. From the very beginning — the dough-making stage — the Guangzong Thin Pancake differs from ordinary pancakes. Instead of kneading the dough by hand, a rolling pin is used to stir it. In summer, a small amount of salt is added, while in winter, warm water is used to mix the dough, resulting in a more elastic texture. Once the dough is ready, it is lifted from the basin onto the work surface using the rolling pin. A fist-sized piece is then pinched off, mixed with an appropriate amount of flour, and kneaded briefly before being rolled out with a rolling pin. A small amount of fine salt is sprinkled on top, a few drops of sesame oil are added, and then the rolling pin is used to stretch it into a large, paper-thin round pancake with a diameter of about one and a half feet. By this point, the aroma has already begun to waft through the air. Next, the rolled-out pancake is gently lifted with the rolling pin and carefully placed on a well-oiled griddle using wrist strength, after which the heat is turned on. As the saying goes, “Three parts dough, seven parts heat control” — the key to making a great pancake lies in the heat. Too high, and the pancake turns black, burnt, and tough, making it hard to eat; too low, and it comes out pale and undercooked, not just unattractive but also raw inside. Only with the right heat can you achieve a pancake that looks good and tastes great.

　　Although the reputation of the Guangzong Thin Pancake continues to grow, its humble, everyday nature has never changed, and its price remains as affordable as ever. The Guangzong Thin Pancake originates from the people, and ultimately, it belongs to the people.