Buckwheat Pancakes

Buckwheat Pancakes

　　Buckwheat Pancakes

　　In Xitongdi Village, Tongjia Town, there is a unique snack — buckwheat pancakes, locally known as "red oil chazis." This type of buckwheat pancake has a history of about a hundred years. Originally, after making xue noodles on the griddle, a familiar customer asked for a smaller one to be made. Once cooked, it tasted quite good, and thus began the practice of making small pancakes on the large griddle. Later, seasonings were added, giving rise to a new kind of snack. After cooking the pancake, it is covered with a clean white cloth for a short while to soften it. Then, red oil chili, chopped scallions, lard, salt, and persimmon vinegar are added, and it is placed back on the griddle to heat up so the lard melts. It is then gently kneaded by hand to evenly mix the seasonings, rolled up, served in a bowl, and handed to the diner. The buckwheat pancake is soft yet chewy, with the fragrance of scallions and the distinctive flavor from the combination of vinegar and chili, which stimulates the appetite. It's so delicious that diners find themselves slurping and sweating but enjoying every bite more and more. It takes two or three pieces to really feel satisfied.

　　In recent years, the buckwheat pancakes from Xitongdi Village have gained increasing fame, yet the five or six vendors there still can't meet the demand. Many locals are willing to drive dozens of kilometers across the Xushui Gully just to indulge in them. They even serve them specially to out-of-town friends, allowing them to experience the unique taste of this authentic rural snack. Locals who return home for holidays also come here to relive their hometown memories. As a result, the vendors don’t even close for business on New Year’s Eve or New Year’s Day.