Xuzhou Turtle Cakes
This involves lightly patting the dough by hand to form a round about 1 cm thick and roughly the size of a bowl opening (or similar to a turtle’s back), which is then baked to maturity on a pan or griddle. It is commonly made with sorghum flour, cornmeal, dried sweet potato flour, or mixed bean flour.
This article is published by HowToTrip. Sharing and reposting are welcome — please credit the source.
Article URL: https://www.howtotrip.net/techan8332