Dog-Peeing Pancake

Dog-Peeing Pancake

　　Also known as dog-peeing oil pancake. A popular local type of flatbread. It's a thin pancake cooked in rapeseed oil. There are two types: one made with a bit of yeast dough ("semi-leavened") and one without any yeast ("unleavened"). The wheat flour is kneaded smooth, rolled out, sprinkled with fenugreek powder, brushed with a little rapeseed oil, and rolled into a long coil. Then it is shaped in a spiral along the direction of the roll, cut into small sections, and each piece is flattened into a thin round. In a preheated flat griddle, pour about half a liang of rapeseed oil, place the pancake on it, and drizzle a circle of oil around the edge of the pan while continuously rotating the pancake to ensure even coloring. Once the pancake has browned slightly, flip it over, drizzle another circle of oil around the edge, keep rotating it, and cook until done. Before the 1950s, most local kitchens used small clay oil flasks to hold rapeseed oil. The motion of pouring oil around the pan with these flasks resembled how a dog urinates against a wall—hence the name "dog-peeing."