香煎米粑 Glutinous Rice Pancakes

米香浓郁，底面焦脆，是江城清晨最质朴的米味情怀。 

Rich in rice aroma with a crisp golden bottom, these pancakes are the most authentic rice-flavored Wuhan breakfast. 

推荐理由 发酵米浆煎成两面金黄，边缘酥脆，中心厚软，带着酒酿的微酸与焦香，是外焦里嫩的街头经典。

Highlights Golden brown outside with crisp edges and a thick, pillowy center, these rice pancakes have a slight tang of fermented glutinous rice, making them a classic Wuhan breakfast staple. 

故事渊源 米粑，又称“对粑”，因常将两面煎好的米粑对折出售而得名。这是武汉街头最常见的小吃之一，用特制的圆型铁模具煎制，刚出锅 时外皮焦香酥脆，内里像蛋糕般柔软。一个对折的米粑，边走边吃，是许多武汉人童年放学路上最甜蜜的期待。 

About the Dish Known locally as duiba (folded cakes), this snack got its name from the way it is folded in half when sold. As a popular Wuhan street food, it is made in a special round iron mold. It tastes best right out of the pan—crisp, golden on the outside and pillow-soft within. For many locals, having a folded rice cake on the way home after school was the sweetest childhood memory. 

制作方法 粘米和糯米混合浸泡，磨成米浆，加入酒酿发酵至微酸冒泡。专用小圆铁锅烧热，刷油，舀入一勺米浆，自然流成圆形。煎至一面定型、出现气孔、边缘微翘，翻面煎另一面至金黄。

Preparation Soak a mixture of common rice and glutinous rice, then grind it into a rice batter. Add fermented glutinous rice and let it ferment until the batter turns slightly tangy and begins to bubble. Heat the specially-made small iron pan, brush it with oil, pour in a spoonful of the batter and let it spread into a round shape. Fry until one side is set, with small holes appearing on the surface and the edges slightly curling up. Then flip it over and fry the other side until golden brown.