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= Misandao(food) = Misandao ( simplified Chinese: 蜜三刀; traditional Chinese: 蜜三刀; pinyin: mì sān dāo), also called Mishi, is a traditional fried sweet pastry in Xuzhou, Jiangsu province.

Misandao has a bright shell with sesame. The color of Misandao is usually golden yellow, which comes from high temperature syrup. Misandao is tasted soft and sweet. Mi (simplified Chinese蜜) is not honey but caramel, which is fermented and saccharified from barley and other grains. It is also popular in Qingzhou, Boshan and other regions of Shandong province.

History
During the Northern Song Dynasty, when Su Dongpo was the government official in Xuzhou, Jiangsu Province, he was very close to the hermit Zhangshan who was on Yunlong Mountain. One day, Su Dongpo and Zhangshan drank on a pavilion. Su Dongpo took out a new knife and tested the knife on a stone. He cut three times and left three marks on the stone. Su Dongpo was very happy with deep knife marks. At this time, a waiter sent tea and pastries. There was a new kind of cake. It was delicious but had no name. All the friends asked Su Dongpo to name the snack. He also saw three floating knife marks on the surface of the cake. So he gave the name Misandao, which means this sweet snake was cut three times.

Later, Misandao made by Su Dongpo became famous. The tea shop in Xuzhou City and the pastry shop were competing to produce. After hundreds of years of circulation, the formula of Xuzhou Mi Sandao has reached a state of perfection.

Preparation
The process of cooking Misandao involves first putting the water and peanut oil into a pot, stirring well, adding the flour and kneading the dough. After the dough fermentation, small pieces will be cut into rectangular pieces brushed with water and then sesame seeds will be smeared. The dough is then cut into strips and cut into one third of the green knives. When the green body is fried in oil turned to light yellow, it is quickly removed into the syrup. Misandao is completed when it is cool.