Lujì Scalded Dough Fried Cake

Lujì Scalded Dough Fried Cake

　　Lujì Scalded Dough Fried Cake is small and delicate in shape, flat and round, with a brownish-red hue, crispy on the outside and tender on the inside. The fillings currently include red bean paste, hawthorn, and white sugar—each offering a fine, sweet, and fragrant taste. Thanks to its unique refinement and delicious flavor, it was honored as “Tianjin’s Best Food” in 1984, and in 1997 was recognized by the China Cuisine Association as one of China's Famous Snacks.

　　The specialty store "Lujì," which exclusively makes scalded dough fried cakes, opened in 1918 at the amusement market in the Northeast Corner Bird Market area of Tianjin. Due to its unique production method and distinctive flavor, it gained widespread fame, standing alongside the "Erduoyan" Fried Cake like spring orchids and autumn chrysanthemums—each with its own charm. The biggest difference between Lujì Scalded Dough Fried Cake and other types lies in its use of flour with hot water-scalded dough, which is kneaded until smooth and fully developed, then portioned, filled, and fried to a deep reddish-brown. The texture is soft yet not sticky, yielding a fluffy, crisp bite with a fine, sweet, and nutty flavor. Because the dough is scalded, it is easy to chew and digest, making it especially suitable for the elderly and children. Today, this type of scalded dough fried cake has appeared on mid- to high-end banquet menus, becoming a popular dessert dish.