Jinan Shredded Radish Pancake

Jinan Shredded Radish Pancake

　　The shredded radish pancake is a traditional and refined type of flour-based food in Jinan. In modern times, it has been produced by various hotels, restaurants, and eateries. The Yenxitang Restaurant, which operated in the 1930s, and the Jufengde Restaurant, which opened in the late 1940s, were both famous for their shredded radish pancakes. Nowadays, not only in Jinan but also across Shandong and some high-end restaurants throughout China produce this pancake. Due to its relatively complex production process and high demand, the shredded radish pancake is much loved by diners.

　　Main ingredients: Flour – 1000g, Green radish – 600g (yields 400g of shredded radish after trimming).

　　Ingredients: Ham – 15g, Spiced salt – 20g, Sugar – 5g, Ginger – 6g, MSG – 2g, Scallions – 6g, Cooked lard – 250g, Cooking wine – 3g, Diced pork fat – 75g.

　　Preparation method:

　　① Wash the radish, cut it into fine shreds 2mm thick, blanch in boiling water, then remove and wrap in a cloth to squeeze out excess moisture. Dice the ham into fine pieces. Heat 25g of cooked lard in a pan until it reaches 60% heat, then add scallions, ginger, shredded radish, diced ham, sugar, spiced salt, cooking wine, MSG, and diced pork fat in sequence. Stir-fry everything evenly, then transfer to a plate to cool.

　　② Take 500g of flour and mix it with 225g of lard to form a dry oil pastry dough. Place the remaining 500g of flour in a bowl, add 25g of water, stir well, and knead into a dough. Transfer the dough to a floured surface, knead again, then roll it out into a circle about 35cm in diameter. Spread the dry oil pastry evenly on top, then roll it up from the opposite end into a cylindrical shape. Divide into 20 portions. Alternatively, you can directly form the portions and then knead each one with the dry oil pastry.

　　③ Take one portion of the dough, roll it out into a circle about 12cm in diameter, add 1/20 of the filling, seal the edges tightly, and place the sealed side down. Roll or press it into a round pancake about 6cm in diameter and 2cm thick.

　　④ When the griddle is heated to 50% temperature, brush a very thin layer of oil on the surface. Place the raw pancake (unsealed side down) on the griddle. Once it firms up, flip it over to cook the other side. When both sides turn light yellow, move the pancake to the oven and bake it about 10cm away from the heat source. When the surface turns golden brown and the center puffs up with the filling fully cooked, remove it and stand it upright on a large plate.

　　Characteristics: Golden in color, crispy outside and tender inside, rich radish flavor, savory and sweet.

　　Note: Nowadays, some use electric ovens to bake shredded radish pancakes. With proper temperature control, the traditional flavor can still be maintained. Additionally, in some southern restaurants, the preparation differs slightly: the stuffed shredded radish pancakes are steamed until cooked, then placed in a pan with 10g of reserved oil heated to 120°C. Lightly press 4–5 pancakes into the pan, gently shake over low heat for even heating, fry until golden, flip and continue frying until both sides are golden before removing.