The origin of salty pancakes

When it comes to tasting salty pancakes, many old Guangzhou people will think of Dechang salty pancakes. Not only delicious, but also the "ancient" part.

As early as 1930s, Tan, the creator of Dechang salty pancakes, had already made dry snacks in Dechang Teahouse on Jinlong Road. He wanted to create a beautiful cake, but he had no good idea. Later, when I was drinking tea, I met a blind man who sold breast meat, and talked about frying peanut meat with south milk, which was very enlightening to Tan Zao. The first reason why Dechang salty pancakes are different is that the raw materials are added to south milk, which enhances the flavor. But the southern milk used should be old and fragrant. In the past, Master Tan put the south milk he bought in a half-cloudy and half-sunny place on the rooftop. When the sun comes out, the south milk is heated, and after the sun comes out, the heat energy gradually dissipates. After the process of one heating and one cooling, the fragrance of south milk is better.

Secondly, the formula of sugar it uses is different. Generally, salty pancakes are made of flour and white sugar. Master Tan uses half of white sugar and brown sugar and doubles the weight. Its function is that white sugar makes them brittle and brown sugar softens. In addition, frying in medium fire has a large amount of sugar and a large amount of oil, so the finished product is crisp and soft, especially rosin.