Lijiang White Potato Pan-cakes(Lijiang Baba)

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From the name we know this snack is made of the white potato. This kind of pan-cake is a sort of must food during harvest seasons in mountainous areas. Making White Potato Pan-cakes is to express a good harvest and skills.

Its main ingredients are the local grown fine wheat flour, local ham, lard, sugar and seasoning, mixed with water and folded into a flat round dough of multiple layers. The mixed bread dough could be baked on a pan over a slow fire until it is golden brown. Lijiang Baba is the mixture of mashed potato, slightly salt and pepper sauce. After deep-frying, it is a bit hot, fragrant and tasty.

It can be classified into two categories of sweet and salty, catering to different tastes. The strongly aromatized pastry features a golden color and a crispy flavor. The main material of this food is wheat flour and oil. It is a stodgy deep-fried flour patty stuffed with meat or vegetables. The Baba can be eaten with either sugar or ham and noodles. Besides, the Baba tastes better when eat with buttered tea, milk, soybean milk, coffee or tea.

Except delicious, it has another specialty that its guarantee time is longer than other pan cakes. So that you can send to your friends who live in a long distance. You also can find the true data in <Xu Xiake Travels> about Lijiang Baba. In the Old Town Sifangjie Market, there are many restaurants run by Naxi women that sell Lijiang Baba. These women are very skilled in making Lijiang Baba.

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