Jiangyan Crispy Cake is a traditional cake snack in Jiangyan, Jiangsu Province. The pastry dough is rolled into a multi-layer cylindrical shape, cut transversely, flattened vertically, and rolled into a cake blank. Put some ham, diced bamboo shoots, diced chicken, shrimps and other fillings between the two slices of cake blank, knead the edges, and fry until done. It is rich in layers, clear in patterns, golden in color, crisp and fragrant.
There is also a little-known historical story about the origin of Jiangyan Crispy Cake. In 1929, Wang Yishan from Jiangyan took in a beggar from Hai ‘an, who was the owner of Hai ‘an Jixian Hotel. The beggar gave Wang Yishan the method of making crispy cake handed down from his family in return. Wang Yishan tried to make it and tasted it himself. He feels the taste is very good and unique. When crispy cake was put on the market, it was sold out soon. All those who ate praised its delicious taste. Since then, Jiangyan Crispy Cake has become popular. Gradually, Jiangyan Crispy Cake became not only the feature of Jiangyan Hotel, but also the feature of Jiangyan.
Jiangyan Crispy Cake making is very exquisite. First of all, prepare flour of good quality and divide it into two parts. One part is mixed with water and the other is mixed with oil. Then mix the two pieces of dough, knead and roll them several times after the mixing is finished, and roll them into wrappers. Finally, wrap the bun’s fillings inside. Knead it into a round shape and put it into a frying pan. Fry with slow fire for about half an hour until it turns yellow. To make the crisp cake golden and crisp, the circles on the surface are turned up layer by layer, which requires high skill and is difficult for others to imitate.
