Golden sanzi captures essence of nostalgia

In the childhood memories of many people from Linshu county, East China's Shandong province, the aroma of sanzi is unforgettable.

Sanzi is a popular local delicacy in Shandong, with various regional shapes and styles. It was once a staple during the ancient Cold Food Festival, a traditional Chinese holiday celebrated one day before the Qingming Festival.

To make this delicacy, artisans start by cutting the kneaded dough into pieces and rolling them into long strips, similar to noodles. To prevent sticking, the strips are soaked in oil. The long strips are then coiled together and fried in boiling oil until golden on both sides. After draining, the crispy sanzi is ready to enjoy.

Creating traditional foods involves precise techniques. According to artisans, making perfect sanzi requires careful handling of dough preparation, fermentation, stretching, and heat control. Any misstep in these stages can affect the final result. (Edited by Zhang Ying)

The sanzi is golden and crisp. [Photo by Chen Xiaoting/for chinadaily.com.cn]