A freshly made pancake is served on a wooden board in a household kitchen. [Photo/Jiuquan Daily]

A sizzling pancake on a hot skillet, the aroma of wheat and sesame oil wafting through the kitchen — in Jiuquan, this humble dish is a culinary staple, rich with flavor and featuring a personal touch.

While many in Jiuquan know how to make pancakes, no two taste exactly the same.

The foundation is flour — not just any kind, but finely milled wheat flour with a strong, fragrant aroma. It is slowly mixed with water and stirred briskly with chopsticks until a smooth batter forms. Chopped cilantro, eggs, and a pinch of salt are then added and blended in.

A ladleful of batter is poured onto a pan lightly coated with fragrant perilla seed oil. As it sizzles, the pancake turns gold, edges curling up as the smell intensifies.

Heat control is key. Too high, and the pancake burns; too low, and it fails to set. A perfect pancake demands coordination of the eye, hand, and heart.

What makes Jiuquan pancakes unique is their versatility — they wrap anything. At the local table, they often steal the spotlight. They are most commonly paired with cold dishes. Cucumbers, bean sprouts, spinach, and carrots are washed, shredded, and tossed with salt, vinegar, and soy sauce.

This colorful mix is spread over a freshly made pancake, drizzled with chili oil, and rolled up. One bite delivers crisp vegetables, bold seasoning, and a pleasant chewiness — a burst of textures and taste.

Jiuquan pancakes are also paired with stir-fried dishes, offering not only a fulfilling dining experience but also balanced nutrition. For locals, this is more than a meal — it's a tradition that wraps flavor, memory, and a bit of home in every bite.