Ningqiang Thousand-Layer Cake

Ningqiang Thousand-Layer Cake

　　The thousand-layer cake is a uniquely flavored food used as a ration by Ningqiang locals when they go out to work in the mountains or head to the market. This kind of cake can be as large as a small washbasin, with thick ones reaching eight or nine inches and thin ones no less than four or five inches. First-time observers might think it’s undercooked and hesitate to try it. But that’s not the case. A good thousand-layer cake is made entirely from first-grade fine flour and is repeatedly baked to perfection over an oak wood fire. It boasts concentrated essence, a flaky texture, and fragrant taste. Compared to steamed buns, guokui flatbread, or bread, it offers a uniquely delightful flavor.

　　The reason the thousand-layer cake is so thick is that it isn’t baked all at once. Typically, the dough is first mixed with boiling water and then baked layer by layer in a flat pan. After baking one layer, a layer of spices is added, followed by another layer of dough. Each time a layer is cooked, the raw side is flipped to the bottom of the pan, and the cooked side is turned upward. This process is repeated until the cake is complete, with only one cake baked at a time in the pan. To add variety, different spices are used for each layer — sometimes peanuts, sometimes walnuts, sometimes dried dates, or sometimes sesame seeds — giving each layer a unique taste. The thousand-layer cake has even, small bubbles, doesn’t puff up excessively, retains little moisture, and is less prone to molding, making it a popular ration for long journeys.