Wave-Leaf Pancakes

Wave-Leaf Pancakes

　　Wave-Leaf Pancakes

　　Wave-Leaf Pancakes are a beloved traditional seasonal dish among the Manchu people in the Fushun area. Every April and May, when the mountains turn lush and green, locals pick tender water dropwort, blanch it, then chop it finely. This is mixed with bean leaves and starch noodles to make the filling. The wrapper is made from sorghum rice flour dough, and the pancake is wrapped in young oak leaves (large-leaf oak) before being steamed. This is what people commonly call “Wave-Leaf Pancakes.” You can enjoy the fragrance of the oak leaves as well as the fresh aroma of the water dropwort, which greatly stimulates the appetite.