Griddle Cake

Griddle Cake

　　Griddle Cake

　　The first day of the fourth lunar month is the unique Griddle Cake Festival in Shaxian. As a hometown of snacks, Shaxian residents naturally can’t celebrate without food—and just hearing the name “Griddle Cake Festival” tells you it’s all about eating. It’s said that there are several stories behind Shaxian’s griddle cake: one says it was used by Nüwa to mend the heavens; another claims it was a way for common folk to counter evil ghost poison. No matter its origin, it is definitely a simple, easy-to-make, and delicious snack.

　　On the first day of the fourth lunar month every year, every household in both urban and rural areas of Shaxian makes griddle cakes. There are sweet and savory varieties. Shaxian’s griddle cakes look similar to northern Chinese pancakes, which may be related to the dietary habits brought by the ancestors of Shaxian people when they migrated south from the Central Plains.

　　Sweet griddle cakes are made by mixing flour with sugar water to form a thick batter. After heating the pan, the batter is ladled onto the bottom and cooked briefly until the aroma wafts through the air, then flipped. Once both sides are cooked, sesame seeds are sprinkled on top before removing it from the pan—resulting in a sweet and fragrant griddle cake that is delicious without being cloying.

　　The method for making savory griddle cakes is similar to the sweet version, but the ingredients are quite different. Soaked rice is ground into a rice batter, then mixed with seasonings such as chopped Chinese chives or butterfly vegetable (a type of herb) and salt. Using the same cooking method, it is made into a savory griddle cake that is fresh, aromatic, soft in texture, yet not sticky—boasting a vibrant green color and a delicate flavor.