Crispy Oil Pastry

Last updated 2026-10-10 — Legend has it that the Crispy Oil Pastry evolved from the layered pancakes of the Tang Dynasty, refined over generations by chefs. It is known for its distinct layers, crispy yet not crumbly texture, and rich yet not greasy flavor. The pastry is made from premium wheat flour, vegetable oil, and a suitable amount of alkaline agents, peppercorn, salt, and other ingredients. The production involves processes such as making the lard dough, kneading the dough, shaping the pastry, and pan-frying. When making the lard dough, the ratio of oil to flour is one to three. The oil is heated and then mixed with an appropriate amount of flour, which is repeatedly kneaded and stirred into crumbs before warm water is added to form the dough. The dough is then stretched into strips, coated with clarified oil, divided into small portions weighing about one or two taels, oiled again, and rolled into strips approximately three inches long. During pastry shaping, these strips are flattened and rolled thin, with the lard mixture and seasoned salt added. One hand stretches the dough while the other rolls it into a thin sheet about two inches wide and twelve feet long. As it's stretched and rolled, the layers continue to build without breaking. Finally, it is coiled into a spiral shape. For pan-frying, the coiled small rounds are arranged in the pan with even heat. After three minutes, the upper part of the pan is lifted, the pastries are oiled, flipped, and cooked until evenly browned on both sides. (Xi'an)