Bubble oil cake, also known as "fried cake", is the top grade in oil cake. Its surface has a layer of bubbles about 10 mm high, and the hyperopia is mushroom-like, such as the evening glow. The near-looking like the leaves and leaves, like Jinjudouyan, Baizhonghuihuang, crystal clear and translucent, is known as one of the Shanxi food flowers. Duoqi.

The unique Shanxi oil cake began as a traditional food that carries the culture of the Tang Dynasty. "Qing Yi Lu" records that Tang Wei Juyuan's "Steaming Feast Ban" has a meal snack "see the wind," which is the practice. The origin of the sizzling banquet is due to the squid jumping dragon gate. The gantry is now at the entrance of Hejinjin. According to legend, Xue Rengui, the general of the white robe that walked out of the Longmen, brought the glutinous rice noodles of his hometown to Chang'an, and later became a famous point in the banquet. From Tang to Song, the fried noodles gradually evolved into the current oil cake. In the Qing Dynasty, due to its deliciousness and morality, Shanxi oil cakes entered the Manchurian feast and spread throughout the country.