陕西的锅盔给我的第一印象就像是秦腔,它的品质是先声夺人,在你不经意的惊讶间感受它的存在。锅盔厚实大块,往往直径一二尺,厚有二三寸,快刀切下来,着实耐咀嚼,如果这种饼是出在吴侬软语的江南那才怪,如同越剧的缠绵悱恻之音也不会从关西大汉口中哼出。这锅盔与山东的锅饼异曲同工。山东的锅饼是死面,不放任何调料,搓粉时水偏少,硬是用力气反复揉透后做成圆形的厚饼,再放在平底锅中用小火烙,慢慢把水分烘干把面粉烤熟。吃起来完全是面粉本来的味道,干香、劲韧、体现了一种质朴、单纯和粗犷的饮食风格。过了太行山进入山西地界。这饼起了细微的变化。山西不但出好醋,饼在三晋大地上也是不同的。 Shaanxi pot to give my first impression is like a Qin cavity, its quality is the first to win, in your inadvertently surprised to feel its existence. Pan massive thick, often 12 feet in diameter, thick two or three inches, cut sharp knife, really chewy, if this cake is out of the Nong soft phrase Jiangnan that strange, as the Yue opera lingering 悱 恻 sound Hankou from Kansai mouth hum. This pot helmet and Shandong pan similar. Shandong pancake is dead noodles, do not let any seasoning, rub the powder when the water less, it is hard to repeatedly rub the circular made after thick pancake, and then placed in the pan with a small fire slowly water Dry to flour cooked. The taste of flour is completely tasted, dry incense, Jin Ren, reflects a simple, simple and straightforward diet style. After the Taihang Mountains into the Shanxi boundary. This cake played a subtle change. Shanxi is not only a good vinegar, cakes in Sanjin is also different.