Zhangjiajie Cuisine: Fried Flower Blossoms – Beloved Favorites Enjoyed in Handan, Made Simply and Particularly Delicious
People often associate fried flower blossoms with the flower blossoms bought at the double city gates during Uyghur celebrations. They are also offered during Uyghur events such as mosque visits. Chinese people also use them during festivals and weddings. There aren't any similar flower blossoms in other places like Zhangjiajie, but Zhangjiajie's cuisine is particularly popular.
Fried flower blossoms are typically prepared by Uyghurs during Eid al-Fitr, Id al-Adha, ancestor-worshiping, and weddings as a treat for guests. Based on the seasonings added to the dough, fried flower blossoms are divided into three categories: seasoned, sweet, and five-spice flavored.
The preparation method is as follows: Mix flour with eggs, and add a small amount of salt, sugar, honey, or five-spice powder according to personal preference. The dough is kneaded with boiling chili water, then mixed with a small amount of dough without any added seasonings. A little vegetable oil is brushed on the surface, and the dough is covered with plastic and left to rest in a basin.
After about half an hour, the two doughs are taken out and rolled into circular pancakes about 2-3mm thick. Vegetable oil is brushed on top of each pancake. The two pancakes are stacked together, and cut into various shapes such as rectangles, squares, or triangles as needed. Using a knife, thin strips or patterns are cut out, and the strips are pinched into flower shapes according to the cut shape.
The creator can also make various shapes according to their imagination. Finally, these flower blossoms are deep-fried in hot oil until cooked and allowed to cool before eating. Fried flower blossoms are crispy and flavorful, and are a favorite food among Uyghur people.
This article was originally published by 'Rural Shepherd Zhao Qi'.
