? The Chinese hamburger in Laotongguan is completely different from Bai Jimo in Xi 'an. Baijimo pays attention to iron rings, tiger backs, chrysanthemum hearts, crisp skin and tender skin, and is made of semi-wool or wool. Tongguan Chinese hamburger has crispy skin, soft and delicious flesh, and the inside of the cake is layered like a thousand layers of cakes, which tastes excellent. The difference between Tongguan Chinese hamburger and other China steamed buns is mainly the difference between sesame cakes. This kind of sesame seed cake is made in a unique way: the refined flour, warm water, alkaline noodles and lard are mixed into dough, rolled into strips, and baked in a special oven. When the color is uniform, the cake becomes Huang Shi and is taken out. Freshly baked thousand-layer sesame seed cake, with layers of layers stacked inside, thin and crisp skin, like shortbread. Take a bite, and the slag will burn your mouth. It's delicious.

Visitors who have been to Xi 'an may have eaten this famous dish, but they don't know how to cook it. Indeed, the cake-making process of Lao Tongguan Chinese hamburger is very complicated and divided into several steps. A little bad cooking will affect the taste and appearance of the old Tongguan cake.

? Now, the old Tongguan cake has entered the era of quick freezing, and the quick freezing packaging is completed by professional masters and distributed by cold chain. It can be reached all over the country. ? Laotongguan cake is mainly suitable for breakfast shops, cold rice noodle shops, rice noodle shops, casserole shops and traditional Chinese hamburger shops.

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