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　　The hustle and bustle of the city life starts with breakfast.A bowl of Salty Soup paired with two hot Jinan-style Scallion Rolls makes the perfect breakfast for people in Jinan,Shandong.

　　Scallion Roll, a famous snack in Jinan, looks like a spiral, with an oily golden surface.It’s crispy on the outside, tender on the inside , with a strong aroma of green onion emanating from the hollow roll.There are two types of Scallion Rolls: round and oval ones. The Scallion Roll must be eaten while it is hot. When it gets cold, it collapses and cannot be crispy.To get a more exquisite and delicious roll , some people even poke a hole in the Scallion Roll after it’s done, put an egg inside, and then bake them in the oven till they merge into one.

　　Jinan-style Scallion Roll was recorded in the Qing Dynasty. Twelve procedures such as kneading dough, oiling, shaping dough, baking, roasting, spinning，and the like make the Scallion Roll so unique. The most exquisite procedure was kneading dough, which was repeated hundreds of times in a special way and ended up in almost 60 crispy layers.

　　According to legend, Scallion Roll was learned in Nanjing by the three brothers of the Xu family during the Qing Dynasty when they went to the South to explore. The original taste of Scallion Roll in the South is sweet. After the Xu brothers came to Jinan, they changed Scallion Roll into salty flavor according to the dietary characteristics of the Northerners, which has been passed down to the present day.

　　城市最动人的烟火气从早餐开始。“来俩油旋儿，一碗甜沫。” 有这样完美组合的早餐开启了山东济南人民忙碌的一天。

　　因形状像螺旋，表面油润呈金黄色，故名油旋。外皮酥脆，内瓤柔嫩，葱香扑鼻。油旋有圆形和椭圆形两种。必须趁热吃，凉了，就塌了架；再吃，味同嚼蜡。更有精细者，在油旋成熟后捅一空洞，磕入一个鸡蛋，再入炉烘烤一会，鸡蛋与油旋成为一体，食之更美。

　　济南油旋在清朝时便有记载。和面、上油、制面胚、烙制、烤制、做旋……要经历12道制作工序才能吃到的美味，自是有着独特的风味。这些工序中最讲究的当属和面。用特殊的技艺进行上百次的揉打，才可继续下面的步骤。最终，将近60层的面皮酥脆至极。

　　相传，油旋是清朝时期的徐氏三兄弟去南方闯荡时在南京学来的。油旋在南方的口味是甜的。徐氏兄弟来济南后依据北方人的饮食特点将油旋的口味改成咸香味，一直传承至今。

　　橡果工作室出品

　　视频：周溪琳

　　文案、配音：武玮佳

　　策划：辛然

　　（部分素材来源：好客山东网、海报新闻、山东影视频道）