Baolusong

As the Start of Winter – the 19th of the 24 solar terms – has arrived, it's now a prime time for folks in Qimen county in Huangshan city in Anhui province to make a traditional pastry, Baolusong, to entertain guests and reward themselves after the busy harvest season.

In Qimen dialect, "corn" is called "baolu". So the main ingredient is actually corn flour and sweet potato flour. There are several procedures to make the Baolusong, including blending the flour, steaming, drying and frying.

Folks in Huangshan get busy sun-drying the Baolusong, a traditional pastry for the upcoming winter. [Photo/WeChat ID: huangshanribao]

The steamed dough is usually sun-dried for over an hour and cut into smaller pieces. The dried pieces can then keep for a long time.

When guests come, the dried flakes are taken out and fried in colza oil. In an instant, the rolled flakes stretch, grow and float and a handful of it becomes a large amount. It tastes crisp, with a delicate smell of corn.