Traditional Chinese 18th Street Mahua: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese 18th Street Twist Flower (Tianjin Flavor) — Homemade Recipe, Ratios & Small-Batch Production Guide. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 3359 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
18th Street Mahua (Tianjin style)Eighteenth Street Mahua is also called Guifaxiang Mahua. It is made from fermented dough, and is added with selected osmanthus, sesame oil, sesame seeds, rock sugar, peach kernels, melon seeds, green silk, red silk, Fujian ginger and other small ingredients, as well as stuffed twists, so it tastes delicious, unique and unique. When frying, we pay attention to fire skills and fine craftsmanship. The finished product is fragrant, sweet, crispy and crispy, and can be stored for half a year without deterioration. At the 1971 Canton Fair, hemp flowers weighing 1, …
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