Sesame seed cake in eight counties of Jinhua

Jinhua, located in the middle of Zhejiang, was called Wuzhou in ancient times, and governed Jinhua County, Wuyi, Yongkang, Dongyang, Yiwu, Pujiang, Lanxi and Pan 'an.

Jinhua in Zhejiang, Yongkang in China, Hengdian in Asia and Yiwu in the world are the laughing stock of Jinhua's subordinate counties and cities.

Jinhua is not only an economy, but also a famous cultural city with a long history. Culture contains a lot. This article introduces the delicious food in Jinhua. Speaking of food, Jinhua ham is famous at home and abroad, which is the first reaction of many people. Besides ham, there are many delicious foods, and wheat cake is one of them. Interestingly, the practices and tastes of wheat cakes in eight counties of Jinhua are different. An episode of China on the Tip of the Tongue introduced the baking of cakes. The general idea is that when wheat is ground into flour, the smell of flour comes out when flour is combined with fire. The different combinations of noodles and fire make the fragrance completely different. It can be said that on the road of wheat development into cakes, Jinhua people are digging in all directions.

Jinhua shortcake is golden in color, crisp and delicious, and its filling is mainly dried vegetables, so it is also called dried vegetable shortcake, which belongs to charcoal fire high temperature baking type.

Jinhua Dadi sesame seed cake is crispy and chewy. It is not only fresh and sweet, but also salty with tender onions and sesame seeds. It is rich in flavor and belongs to charcoal fire high temperature baking type.

Yongkang meat wheat cake is generally a relatively thick cake with a relatively small area. The fillings are shredded potatoes, tofu pickles (pickled potherb mustard), cowpea, sweet potato vermicelli and shredded lotus root. Characterized by thick stuffing and tough skin. Bite a cake, fresh juice flows out smoothly, and dried vegetables (or snow vegetables) smell fragrant, which belongs to the type of iron pot roasting.

Yongkang wheat cake is a pancake made of flour paste and wrapped with bean sprouts, vermicelli and other dishes when eating. Different from similar pancakes in other places, it is salty, a bit like the taste of local noodles, belonging to the type of small fire flat iron pot.

Pujiang wheat cake is characterized by thin skin, big head, delicious taste and fresh stuffing. The method is to chop the meat (pork belly) (like jiaozi's), then crush the tofu and mix it in the meat, add the ingredients and stir it evenly, then knead it into a ball, and finally bake it in an oil pan, but it is not fried or fried, which belongs to the type of iron pan with fire in oil.

Lanxi chicken gizzards, also known as egg cakes, are full in shape, golden in color, fragrant in eggs and delicious in taste. The practice is to pour a broken and seasoned egg into the fried pancake, and add lard, lean meat, tofu and onion into it. The stuffing is cooked into a whole, which belongs to the flat iron pot refueling and medium-high fire baking type.

Dongyang Huozao cake is different from the famous Jinyun sesame cake in China. The dried plum pie in Dongyang has a thick and elastic skin, and the fillings inside are all well-defined pork grains and pickled and dried doctor dishes. The practice is that there is charcoal burning in the center of the stove, and the cake soaked in water sticks to the inner wall of the stove by the viscosity of flour, and the cake is slowly cooked with the high temperature of charcoal burning, which belongs to the charcoal fire high temperature baking type.