Wushan Crispy Oil Cake (吴山酥油饼) boasts a history of over a thousand years, dating back to the late Five Dynasties and Ten Kingdoms period. According to legend, during a battle between Zhao Kuangyin and Liu Renshan of the Southern Tang in Shou County, Anhui, local people supported Zhao’s troops with cakes made from chestnut flour. After Zhao Kuangyin became emperor, he frequently enjoyed these cakes, which later spread to the public during the Southern Song Dynasty when the capital moved to Lin’an (modern Hangzhou). The recipe was refined in the Wushan scenic area, giving rise to the unique flavor of Wushan Crispy Oil Cake. Another legend attributes the cake’s name to the famous Song Dynasty writer Su Dongpo, who tasted a similar cake during a visit to Wushan and named it “Suo Yi Cake (蓑衣饼),” which evolved into “Crispy Oil Cake” over time.
Making Process:
The preparation of Wushan Crispy Oil Cake involves several detailed steps:
- Preparing Ingredients: Key ingredients include high-quality flour, sugar, and peanut oil (or other edible oils). For enhanced flavor and texture, additional ingredients such as osmanthus flowers, chopped green plums, or rose petals may be included.
- Kneading Dough: Flour is mixed with oil to form a dough, which is then blended with sugar. The ratio of oil to flour and the kneading process must be carefully controlled to ensure the dough’s flexibility and workability.
- Forming the Dough: The dough is rolled out into thin sheets, which are then brushed with a layer of crispy oil (or lard). The dough is folded and rolled repeatedly to create layers, resulting in a large round cake base.
- Frying: The prepared dough is fried in hot oil until it turns crispy and golden brown. During frying, the cake should be gently moved and the oil temperature carefully managed to ensure even cooking and color. Once fried, the cakes are drained of excess oil.
Flavor Characteristics:
Wushan Crispy Oil Cake is renowned for its distinctive texture and taste. It features a golden-yellow exterior, with a crisp, layered texture and a round shape. The cake is crispy yet not greasy, with a sweet and aromatic flavor. Each bite offers a satisfying crunch and a delicate blend of oil and additional flavorings, making it a representative delicacy of Hangzhou and the Zhejiang region.