Huoshao (Baked Wheat Cake)

Huoshao

　　Huoshao is flat and round like a baked sesame cake, with a filling similar to that of dumplings. Its crust is thin and the filling generous, featuring a crispy exterior and soft interior, bursting with savory aroma. It comes in two varieties: dry huoshao and oil huoshao.

To make dry huoshao, the dough is well-kneaded, cut into pieces of about one liang (50 grams) each, then rolled into extremely thin skins—as thin as paper—using a rolling pin. A layer of oil is brushed on, and the skin is rolled up, stood upright, and pressed flat. Pork filling is then wrapped inside, and the dough is pressed into a round cake roughly 10 centimeters in diameter. It is then baked on a specialized griddle until the outer crust turns golden brown. Oil huoshao, on the other hand, involves directly wrapping the filling in a dough skin and pan-frying it in shallow oil in a flat-bottomed pan. When served, it is often dipped in a vinegar and garlic sauce, which adds a refreshing and palate-cleansing touch. The filling usually consists of minced pork mixed with chopped scallions, though mutton or beef versions are also available. This dish has earned praise from visitors from other regions. (Yan’an)