Beijing Luosizhuan (Snail - shaped Pastry)

Beijing Luosizhuan (Snail - shaped Pastry) is a traditional pasta with a unique shape, named for its resemblance to a snail. It mainly uses flour as the raw material. First, mix flour with yeast, water, etc., and knead it into a dough, then let it ferment until it doubles in size. After the fermented dough is degassed, roll it into a thin sheet, brush a layer of sesame paste on it, sprinkle with an appropriate amount of salt and Chinese prickly ash powder, roll it up from one end into a long, thin strip, then coil it into a snail - like shape, and gently press it with your hand to make the bottom stick together. Place it in a flat pan and bake it slowly over low heat, turning it over continuously to ensure even heating until both sides turn golden and the outer skin becomes crispy. Luosizhuan has distinct layers. When bitten open, the aroma of sesame paste comes rushing out. It has a crispy outer layer and a soft inner layer, with a savory taste. The unique flavor of Chinese prickly ash powder subtly emerges, adding a special touch. In the past, Luosizhuan was a common delicacy at old Beijing breakfast stalls. Paired with a bowl of fermented mung bean juice or millet porridge with sesame paste, it made an authentic old Beijing breakfast. Although it is less common nowadays, it remains an unforgettable delicacy in the memories of many old Beijingers.