Masong Pancake

Masong Pancake

　　A famous local dish from Changle County, originating in Masong Village, Masong Town, Changle. With a history of over 200 years, it has remained popular through generations and never loses its appeal even with frequent consumption. In 1997, it was recognized as a “China Famous Snack” by the China Cuisine Association and a “Shandong Famous Snack” by the Shandong Provincial Department of Commerce. Kneading the dough, letting it rest, and rolling and baking are the three main steps in making Masong Pancake. Using warm salt water in the right proportion, top-quality flour is mixed into a dough, which is then repeatedly kneaded until it takes on a glossy texture, after which it is covered with a cloth. When the dough becomes semi-fluid, it is transferred to the work surface and divided into smaller pieces. Each small piece is flattened, then stacked in threes, with both sides of the middle layer coated in peanut oil before being rolled out until thin as a coin and round as a disc. It is then spread onto an iron griddle heated to the right temperature, and once it turns a light yellowish-white, it is removed and allowed to cool before serving. The characteristics of Masong Pancake include fine and delicate griddle marks, a cooked yet non-greasy texture, vibrant color, softness with a fragrant aroma, rich oiliness without heaviness, a mildly salty taste that exudes a delicate fragrance, stimulating the appetite and never tiring the palate no matter how often it is eaten.