Savory pancake. [Photo/WeChat account: hafbwx]

High-quality ingredients are often prepared using the simplest cooking methods, and the savory pancake is no exception.

First, the shop owner cuts a portion from the fermented dough and rolls it into a long strip, which serves as the essential base for making the savory pancake—the dough.

Next, he evenly spreads a layer of oil on the surface of the dough, then sprinkles a handful of pepper salt. The tiny granules quickly blend with the oil, and with a gentle shake, the pepper salt gradually spreads evenly across the entire surface of the dough.

The secret to the savory pancake's distinct layers lies in repeated folding. The shop owner skillfully folds the pepper-salted dough inward, then evenly spreads a handful of fresh green onions in the middle of the dough. The bright green adds just the right amount of color to the savory pancake.

He then cleverly folds and pinches the remaining dough into a bundle, ensuring all the ingredients are tightly wrapped inside the dough.

Once again, he picks up the rolling pin and, with smooth and fluid movements, gently rolls out the dough until it becomes a perfectly round and evenly thick pancake. At this point, the savory pancake has taken its initial shape.

When the oil in the pan reaches the perfect temperature, the pancake is ready to be baked. The shop owner lifts the pancake from the middle with the rolling pin and carefully lays it flat in the electric griddle, then sprinkles a handful of sesame seeds on top, adding the finishing touch to this soon-to-be-delicious treat.

Five minutes later, the savory pancake is ready. A bite reveals a crispy exterior with a chewy interior. Paired with the shop owner's special sauce, the savory flavor has a hint of sweetness, and is sure to delight wheaten food lovers with each layer.