Zichang Fried Oil Cakes

Zichang Fried Oil Cakes

　　Soften and shell both soft and hard millet, soak them in a certain ratio, drain, grind into flour, and sift. One-quarter of the flour is scalded with boiling water to form a paste, which is then steamed in a pot. The steamed batter is mixed with the remaining flour, placed in a basin to ferment. Once fermented, an appropriate amount of alkaline water is added. The dough is divided into small pieces, spread on cloth-lined trays to form small, round flatbreads with holes in the middle resembling coins. These are then deep-fried in oil until they turn reddish-brown. The fried oil cakes are golden in color, delicate, soft, sweet, and delicious. Traditionally made and eaten only before the Spring Festival, they are now commonly available in markets year-round.

　　Source: Zichang People's Government