Biscuits

Biscuits

　　Biscuits

　　Biscuits are an ordinary yet traditional flavor of flour-based snack in daily life. Jishan biscuits have been famous since the Ming Dynasty. They come in three types: round crispy biscuits, semi-circular scallion or spicy-flavored biscuits, and triangular crispy biscuits — all with a deliciously crisp and savory taste. The reason Jishan biscuits are especially tasty is that quality control begins right from the source of ingredients, with great attention paid to every small detail during preparation. Especially when it comes to the type of fuel used, higher-cost coke is chosen as the raw material. Jishan biscuits have a bright yellow color, distinct layers, and are crispy without breaking apart — offering a deliciously crisp and savory experience. Even after being left for three days, their color, aroma, and flavor remain unchanged. Over the years, the way Jishan biscuits are eaten has evolved: from oily centers to flaky textures, then further expanded to include variations such as those stuffed with meat, eggs, or vegetables — meeting the preferences of customers at all levels.

　　Zhai Dian Ren Baojiong’s biscuits are quite well-known in Jishan. His techniques in kneading the dough, proofing, oiling, ingredient selection, and heat control are all refined. The biscuits mostly come in round and semi-round shapes, particularly the semi-round ones which are flavorful, crisp, golden-brown, thick and fluffy, crispy on the outside and tender inside, with a lingering fragrance that is highly favored by customers.

　　Jishan biscuits have gradually developed into an industry. With the deepening of reform and opening up, thousands of farmers across the county make biscuits in various parts of the country. For example, over 200 people from Nanian Village in Caicun Township make biscuits for a living in places like Beijing and Henan, earning about 2 million yuan annually. The village is thus nicknamed the “Biscuit-Making Village.”