Scalded Dough Oil Pancake

Last updated 2026-11-13 — According to the Dunhuang Mogao Grottoes manuscript P.2040, during the Tang and Five Dynasties periods, it was called “water pancake.” The dough is “scalded,” then rolled thin, sprinkled with fragrant bean powder, brushed with oil, and baked until cooked. As a result, it has a slightly sweet and aromatic flavor, and is crispy yet soft and delicious. Different from using warm water to make the dough, it is thus called “Scalded Dough Oil Pancake.”…