Qingjian Oil Cake

Qingjian Oil Cake

　　Qingjian Oil Cake

　　Longdong Oil Cake is made by sifting millet flour (grain flour) into a pot of boiling water while stirring continuously until it becomes a cooked, firm paste. This paste is then used as the wrapper to encase a sweet red bean filling, which is subsequently deep-fried. The cake resembles Tianjin’s famous “Erduoyan Fried Cake” but has a darker, richer red hue and tastes even better—with a crispy outer layer, a tender and fluffy interior, and a sweet, fragrant filling that keeps people coming back for more.

　　Northern Shaanxi Oil Cake is finely crafted from broomcorn millet and jujubes, and after being fried in vegetable oil, it boasts a delicate aroma, fragrance, and sweet taste. It is commonly served as a local specialty in hotels and restaurants. When the Central Red Army successfully arrived in Northern Shaanxi, the people of Yan’an welcomed the Red Army soldiers with this oil cake. The Northern Shaanxi folk song “The Bright Red Blooms of the Mountain Dandelion” vividly depicts this. Oil cakes are typically served during festivals or when entertaining family and friends, especially at wedding banquets, where they are presented on plates—usually ten pieces per plate—and enjoyed with white sugar and powdered soup, resulting in an exceptionally delightful flavor. The cakes are golden yellow in color, delicate and soft in texture, and remain vibrant and fresh without spoiling over time, making them a natural green food.