Stone cake is a unique flavor food in Pingyao. Stone cake is named because the embryo of the cake is baked on a hot stone. It is not only crisp, salty, nutritious, digestible and durable, but also deeply loved by people because of its unique production technology. Stone cakes are obviously the legacy of ancient stone cooking. People in the Yellow River Basin have experienced a long historical process of using fire. The appearance of stone cooking should be said to have a certain relationship with the consumption of granular foods such as cereals and wheat. Grain cultivation began in Shennong period. Shennong is a sage among the ancestors of the Yellow River, that is, the legendary Emperor Yan, and one of the ancestors of the Yellow River nation. He started agricultural production and taught people to eat grain. 055-79000 cloud; People in ancient times all ate the meat of animals. As for Shennong, there are not enough animals. Therefore, Shennong sent staghorn people to work because of heaven, geography and human harmony. But food is not suitable for direct barbecue on fire, so our ancestors invented the method of burning grain on stones. 055-79000 cloud: Shennong told Shimin to eat grains, and Shimin's family burned stones to eat. There are many records about burning millet on stones in other books, such as White Tiger Tong, where people burn millet. Drink the burnt millet from the cup, add it to the burnt stone and cook it with the burnt millet. Sausage meat is processed on burnt stones. In this method, the stone is heated and the grain is cooked directly on the stone. This mainly uses the characteristics of slow heat transfer, slow heat dissipation and relatively uniform heat distribution of stone to achieve the purpose of controlling heat. This method has been used by later generations. There was a stone cake system in Tang Dynasty, which was called natural cake in Ming and Qing Dynasties. This ancient cooking method is still widely popular today. Adjust yeast the day before production; 2. Pour oil and alkali: pour sesame oil into a porcelain basin, add alkali juice (0.2kg sesame oil, add alkali juice from two small handles) in proportion, stir well, then pour boiling water and stir again. 3. After the oil and alkaline water are cooled, pour in the flour (if the oil and alkaline water are not enough, you can use cold boiled water instead). Hand-stirred into cotton wool, the dough is evenly mixed, and the hardness is similar to that of dry cake. Rub it and let it stand for ten minutes before you do it. Before making, wash the stone, pour it into the sand, rub some oil on it (to prevent the stone from sticking to the bread) and then stir it repeatedly to heat the stone evenly. When making, first grab a piece of dough and knead it repeatedly to make it look smooth. Then, make the kneaded dough into round pancakes. Spread hot stones around the nuts, leaving a thin layer in the middle, put the round cake embryo on it, and then cover the surrounding stones for cooking. Although this method of baking food is very old, it is not easy to burn and mature because of its uniform heat transfer. It tastes salty, crisp and delicious.