Jiujiang Radish Cake (九江萝卜饼), a beloved traditional snack of Jiangxi, has a history that dates back to the Qing Dynasty during the Xianfeng era. In those tumultuous times when Jiujiang was ravaged by war and food shortages, a resourceful housewife crafted this unique dish to feed her family. By combining radish and flour, she created a delicious and filling snack that became a staple in the region. Over time, Jiujiang Radish Cake not only became a favorite among locals but also became a symbol of the city’s history and cultural resilience, cherished by generations of people.
Ingredients and Preparation
The key ingredients in Jiujiang Radish Cake are simple yet harmonious, resulting in a delightful snack that’s both savory and satisfying.
- Flour: The base ingredient for the cake’s dough, providing a crisp and tender texture.
- Old Dough (Sourdough): Used to ferment the dough, giving it a light and airy quality that enhances the overall texture.
- White Radish: Shredded into fine strands, this vegetable forms the core of the filling. The natural freshness of the radish complements the crispy dough, adding a layer of flavor.
- Cooking Oil: Used to fry the radish cakes to a golden-brown perfection, providing a crispy outer layer while keeping the inside tender.
Making Process
- Prepare the Radish: Begin by peeling the radish and grating it into fine shreds. Add a pinch of salt, monosodium glutamate, and pepper to the radish, mixing well. Let the mixture sit for a while to allow the flavors to meld, then squeeze out excess moisture from the radish.
- Prepare the Dough: Combine flour, water, and a bit of yeast or leavening powder to make a dough. Allow it to ferment, giving it time to rise and become light and airy. Once the dough is ready, divide it into small portions and roll each portion into a thin disc.
- Stuff the Dough: Place a generous amount of the radish mixture onto the center of the dough disc. Fold the dough around the radish to enclose the filling. Sprinkle some sesame seeds and chopped scallions on top to add flavor and texture.
- Fry the Radish Cakes: Heat a pan with some oil and place the stuffed cakes in the pan. Fry each side until golden and crispy, making sure the inside is cooked through and the outer layer is crisp.
Taste and Flavor
Jiujiang Radish Cake offers a mouthwatering combination of crispy and tender textures. The outer crust is crisp and slightly savory, while the inner filling of radish is juicy, with a mild sweetness and spiciness from the seasonings. The addition of sesame seeds and scallions enhances the flavor, giving the cake a pleasant aroma and extra depth of taste. Every bite is a perfect balance of crispy, tender, and flavorful, making Jiujiang Radish Cake a true comfort food that’s hard to resist.
