Qingjian Griddle Cake

Qingjian Griddle Cake

　　The griddle cake is one of the local delicacies of Qingjian. Its fame stems from the fact that although it was originally a common farmstead dish, it has now become widely popular and is found on the menus of both local and out-of-town restaurants. At first glance, the “cake” doesn’t resemble a typical cake at all—it’s actually a plate of golden-yellow, looped and layered noodles rolled into coils. Tear off a thin strip and take a bite, and you’ll find the exterior crisp and the interior tender. The crispy outer layer gives off a fragrant hint of oil, while the soft inner part carries the rich aroma and slight sweetness of wheat flour. It’s truly more delicious the more you eat and the more you chew.

　　Ingredients

　　500g flour, 5g salt, appropriate amount of cold water, 1 small bunch of chopped scallions, 40ml sesame oil

　　Instructions

　　1. Add salt to the flour and mix evenly. Slowly pour in cold water while stirring until the mixture begins to clump. Stop adding water, then knead the dough vigorously by hand. If the dough feels too dry, use a spoon to gradually add water a little at a time. Knead the dough until the surface is smooth and springs back slightly when pressed with a finger. Then cover with a damp cloth and let the dough rest for about an hour.

　　2. Dust your work surface with dry flour, take out the rested dough, and knead it vigorously for another 3–5 minutes until it becomes soft.

　　3. Roll out the dough to a thickness of about half a centimeter.

　　4. Sprinkle salt over the surface of the dough, press gently, then add chopped scallions and sesame oil, spreading them evenly with your hands.

　　5. Then, with one hand, gently roll up the dough, and with the other, slowly pull the dough outward. This helps make the rolled dough thin and even. Continue until it forms a cylindrical shape.

　　6. After rolling it up, divide it evenly into four parts. Take one piece, turn the ends in opposite directions with both hands to evenly wrap the scallions inside, then roll it into a ball. Flatten it with a rolling pin into a round cake shape. Repeat this process for each piece of dough.

　　7. Brush a suitable amount of oil on the bottom of an electric griddle or a flat pan. When the pan is slightly heated, place the dough cakes in it. If using a flat pan, cover it and cook over low heat until the bottom turns golden brown. Then flip it over and cook until both sides are golden.

　　Tips

　　The number of layers in the cake depends on how many times you roll it up, so for clear, distinct layers, apply the oil evenly and roll it tightly while also pulling the dough thin. This will result in a flaky, fragrant griddle cake. In addition to adding scallions and salt, you can also include seasoned salt, minced meat, and other ingredients—the taste is especially delicious. If you don’t have a griddle, you can use a flat pan. Cook over low heat and remember to cover the pan. If the cake is rolled very thin, sprinkle a spoonful of water during cooking to maintain moisture, which prevents it from becoming overly dry. The added moisture keeps the texture soft and elastic.

　　Once cooked, if done well, a gentle shake with chopsticks will make it fall apart. Serve it with some pickled vegetables, a bowl of congee or noodle soup, and the experience is truly heavenly.