Ding Family's Thick Pancake

Ding Family's Thick Pancake

　　Ding Family's Thick Pancake has a history of over 200 years and is considered a unique delicacy in Suixi’s cuisine, renowned far and wide for its “pure color and flavor, as well as its crispy and delicious taste.” Its production process is very meticulous. First, fine flour is selected and mixed with water, then pressed repeatedly using a rolling pin nearly one meter long and about the diameter of a teacup, after which a small amount of sesame seeds is sprinkled on top. It is then slowly baked on a flat pan over low heat. The finished thick pancake has a diameter of 40 centimeters and is three centimeters thick—round, firm, and as thick as a palm. The front side is golden brown, while the back remains snow white. It is crispy on the outside and fragrant on the inside, with a chewy texture. The pancake is quite hard and needs to be eaten slowly; the more you chew, the more you can taste the aroma of the wheat. Ding Family's Thick Pancake is a beloved local dish known to all. According to Ding Zunxian, the fifth-generation inheritor who is now 91 years old, influenced by the old feudal idea of male superiority, the recipe was traditionally passed down only to men, as they were considered stronger. This is also how the pancake got its name—"zhuangmo" (thick pancake), implying something hearty and strong. The making of Ding Family's Thick Pancake enjoys high recognition locally, with daily sales consistently strong and often outstripping supply.