Wu Fort leavened oil pancake

Wu Fort leavened oil pancake

　　A local snack from Wu Fort. The dough is made by fermenting wheat flour, then mixing it with dry flour, alkaline water, and resting it for half an hour. The rested dough is divided into five portions, rolled out into evenly sized flat pieces, brushed with sesame oil and salt, rolled into sticks, cut in half, and the two halves are twisted together at the ends. These are then flattened and rolled into pancakes about two millimeters thick, oiled, and cooked on a flat pan until golden brown. It has a crispy, fragrant, delicious, and soft texture that is very enjoyable.