Jiayuan Horse Hoof Crisp

Jiayuan Horse Hoof Crisp

　　Locally known as "Mi Wan" in Jiayuan, the Jiayuan Horse Hoof Crisp has a documented production history of several hundred years according to the *Jiayuan County Annals*. With its characteristics of being crisp, fragrant, sweet, and long-lasting without easy spoilage, it is a delicious traditional delicacy of Jiayuan.

　　The method of making the Horse Hoof Crisp is as follows: for every jin (500g) of flour, add two liang (100g each) of water, white sugar, and cooked lard. First, boil the water, dissolve the white sugar in it, and heat the lard until it becomes liquid. Then mix the sugar water and melted lard together, stir well, and knead the dough while it’s still warm. Cover the dough with a damp cloth. Next, divide the kneaded dough into portions, knead each portion smooth, then flatten and roll them into round cakes about four to five inches in diameter. Cut each cake in half, and score several lines on the surface of each half (to prevent bubbles from forming during frying). Then join the two straight edges of each semi-circle at the diameter to form a horse hoof shape. Place the shaped pieces in a vegetable oil pan and fry until the surface turns light yellow. Remove and let dry before serving.