Dog-Peeing Oil Pancake

Dog-Peeing Oil Pancake

　　Dog-Peeing, also known as Dog-Peeing Oil Pancake, is a popular type of flatbread in Qinghai. It is a thin pancake fried in rapeseed oil. There are two types: "semi-leavened" dough with a bit of yeast and "unleavened" dough without any yeast. The white flour pancake is brushed with seasonings such as ground fennel leaves (made from ground fennel foliage), Sichuan pepper powder, and salt. While cooking, oil is poured in a circular motion from a spouted oil pot onto the surface, resembling a dog urinating.

　　For those new to Qinghai, hearing the name "Dog-Peeing" might be confusing at first — they know it’s a type of thin pancake but have no idea why it has such an "unrefined" name. Due to Qinghai’s geographic and climatic conditions influenced by the Qinghai-Tibet Plateau, the main grain crops are wheat and highland barley. As a result, local diets are predominantly wheat-based, and Dog-Peeing is one of the staples.

　　Despite its unappealing name, the Dog-Peeing flatbread remains immensely popular among locals. In fact, it’s a well-known delicacy. So why is a simple thin pancake called "Dog-Peeing"? One explanation ties the name to its unique cooking method. When making Dog-Peeing, a small amount of rapeseed oil (known locally as "qingyou," or clear oil) is poured around the edge of the pan while cooking, and this action is repeated multiple times. The motion of pouring the oil resembles a dog urinating, which led to the humorous nickname.

　　In Tibetan households, diligent hosts often serve golden-yellow Dog-Peeing pancakes in no time, pairing them with a sip of mellow butter tea.

　　Many restaurants proudly recommend Dog-Peeing to guests, not only because of its golden color, sweet aroma, and soft texture, but also to satisfy diners’ curiosity — allowing them to explore Qinghai’s culinary culture while having their questions answered.

　　During the 2010 World Expo, Dog-Peeing was presented as a Qinghai specialty snack but was renamed "Qinghai Cabbage Pancake" due to its unseemly original name.

　　Preparation Method:

　　Knead wheat flour into a smooth dough, let it rest, then sprinkle with ground fennel, brush with a little rapeseed oil and mix evenly. Roll the dough into a long log, then coil it into a spiral shape along the length of the log. Slice into small sections, and press each piece into a thin, flat round. Heat a flat griddle, pour about half a liang (25g) of rapeseed oil into the pan, place the pancake on it, and pour a circle of oil along the edge. Rotate the pancake continuously to ensure even coloring. Once the pancake is lightly browned, flip it over, pour another circle of oil around the edge, keep rotating, and fry until cooked through. Serve hot.

　　Information Source: People's Government of Xining City