Taizhou, Jiangsu Province, is a famous cultural city with a long history. It has been established for more than 2,100 years. It is also a place where talents emerge in large numbers and scenic spots gather.

Such an old city with history and culture is indispensable for its representative traditional delicacies. Like this city, these delicacies have also experienced the baptism of history. Some of the intangible cultural heritage methods of making delicacies have gradually disappeared, or even only

There is only one famous restaurant left, such as Caolu Shaobing.

More than 300 years of old craftsmanship is facing loss. Caolu Shaobing has a history of more than 300 years. Today, the uncle who still insists on making it has been doing it for 37 years. What is also helpless is that he is the only one in Taizhou and even the whole country who makes it using traditional methods.

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The uncle is currently the seventh generation inheritor, and there are very few inheritors after him. Only the classmate of the uncle's son is learning this craft.

In fact, it is not difficult to understand why there is no one to inherit it. The process of making sesame seed cakes is very hard and very harmful to the body.

When people get into the hot furnace, they must first light a fire with wheat straw and preheat it for twenty-five or six minutes. When it is almost heated, they have to get into the hot furnace and stick the raw embryos of the sesame cakes to each other.

One hundred, forty and fifty cakes, you can imagine how many times a person has to get into the furnace and bake them once a day. During the baking process, the half-cooked and half-cooked wheat straw must be lifted with an iron fork.

The heat it radiates heats the other side of the biscuit evenly, giving it a consistent texture.

The master who makes Caolu Shaobing cannot wear clothes on his upper body because he has to get into the stove to prevent fire, so there will be fire spots on his body, and he will get burned if he is not careful.

Some people think that modern methods can replace this harmful practice, and there is no need to do it anymore.

But friends who have tried it know that the taste of Caolu Shaobing made in this way is irreplaceable. The inheritors also feel that this is a craft that has been passed down for hundreds of years and cannot be thrown away.

More than 2,000 baked biscuits are baked every day. In addition to getting into the stove and baking biscuits, one has to get up in the early morning to prepare the ingredients for the day. In the afternoon, the old noodles are fermented so that unique-flavored biscuits can be baked the next day.

Their sesame cakes come in five flavors: shredded radish, scallion oil, wild vegetables, salt and pepper, and sweet.

The wild vegetables are 4.5 yuan each, and the rest are 3.5 yuan each. Basically, more than 2,000 are roasted every day. They are basically sold out as soon as they are baked, and diners buy them in groups of ten or twenty.

The baked pancakes taste particularly crispy, and you can obviously taste the aroma of fermented old noodles, as well as a faint taste of grass ash. In addition, the surface of the sesame pancakes is full of sesame seeds and the taste of fillings. The whole mouth is full of aroma.

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Evaluation: Because young people are not willing to suffer this anymore, the uncle still has many old customers, so he has been insisting on passing it on, hoping that his next generation of successors can continue to do it and leave this old craft.