Xizhou Pie, Dali

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Xizhou Crisp Pie is made like this: put the fine flour into the pot. Put in water and leavening dough. Knead the flour into a dough. Roll the dough into a thin patch on a board. Spread salt or sugar on the patch and apply cooked lard. Roll the patch back into a long stick. Divide the stick equally into small parts, and roll them into round cakes. Brush rap oil onto a pan and put the pan onto the fire. Wait until the oil smokes, place the round cakes onto the pan, and cover the pan. The most wonderful thing is that there are charcoal fire on and beneath the pan so that the cakes are fried evenly. When the cakes are about half done, turn the cakes over and continue to fry until they are fully done. Xizhou Crisp Pie is golden yellow. It tastes sweet, soft, crisp, oily but not greasy. The pies are not too hot nor too cold, and are convenient to carry about.

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