Zizhou Oil Spiral

Zizhou Oil Spiral

　　Zizhou Oil Spiral —— A flavor to remember.

　　Making oil spirals is an art that requires precision. First is the kneading of the dough, where the amount of water used differs in spring, summer, autumn, and winter. When the dough is ready, it should meet the “three glows” (glowing hands, glowing basin, glowing dough), indicating that the dough’s firmness and moisture level are perfectly balanced, leaving the hands and bowl completely clean, with not even a bit of excess dough left behind. Next, when shaping the oil spiral, the rolling pin must rhythmically tap the work surface, creating a beat-like sound. The masters call this “keeping time,” a technique passed down from earlier generations of oil spiral artisans. Since oil spiral workshops are indoors and vendors don’t rely on shouting to sell their products, they use these rhythmic taps as their call. Over time, this crisp tapping has become a unique hallmark of the trade. Furthermore, there is a rule in the oil spiral business: strictly follow the “master’s teaching” and never sell oil spirals that have been left overnight. They understand that oil spirals are best eaten hot, with freshly baked ones being the most delicious. Selling hardened, day-old spirals would be damaging to their reputation. As a result, in the final hours before closing, the makers only prepare what they can sell right away, so buyers often have to wait on the sidelines. Additionally, the oven for baking oil spirals must be fueled with blue charcoal (the coal-charred remains after smokeless burning) or coke. The bakery only begins operating once all the coal smoke has completely burned off. At that point, the oven has fire but no smoke, with strong, steady flames that ensure the baked spirals come out with a golden, crispy exterior while retaining moisture inside — resulting in a soft, well-balanced texture suitable for all ages.

　　Though making oil spirals may seem simple, this seemingly straightforward craft is built upon generations of accumulated experience. Through all seasons — enduring the scorching summer heat, standing chest-to-face with the baking oven, sweating so much that drops could bruise their feet — these artisans worry most about the potential loss of their craft. Nowadays, very few young people are interested in taking up the trade, and the lack of successors is their greatest concern.