There are two kinds of stone cakes: white flour and bean flour. The latter is usually used for household consumption. Because of people's different eating habits, white flour cakes are divided into stuffed stone cakes, sugar stone cakes and ordinary stone cakes. Using the characteristics of slow transmission, slow heat dissipation and uniform heat distribution of stones, bread was baked in nails-sized stones. Today, after the wheat harvest in southern Shanxi, they still bake stone cakes and bring them to friends and relatives to celebrate the harvest. It originated from Yao nationality, and people call this kind of stone cake "Wang Yao cake" or "the first cake in China".

Stone cake originated in China, and it is also the originator of biscuits in the world. The beauty of stone cake is that it retains the original flavor of flour. All kinds of deep-processed spaghetti and too many seasonings make people unable to taste the quality of spaghetti itself, or even experience the original flavor of flour less. Especially the freshly harvested wheat flour, its taste and fragrance are not as good as the aged flour, while the stone cake can fully show the true face of the ingredients. After baking, the stone cake not only gives off a unique original aroma, but also gives off a crisp salty aroma, especially the slightly carbonized part of the surface, which is very delicious.

Stone biscuit is a famous traditional snack in Shanxi Province, known as "living fossil", which records the time when people used "stone cooking" to eat cooked food. For Shanxi people, this is the hometown in memory, the companionship after school and the childhood. The medium for cooking stone cakes is stone, which is made by putting flour cakes on heated stones. It is called stone cake because it is different from the usual cooking method. This method makes use of the characteristics of slow heat transfer and fast heat dissipation of stone, and the heat distribution is relatively uniform. Because of its uniform baking heat transfer, it is not easy to burn and cook, and it has the characteristics of golden color, easy digestion and easy storage. The salty taste of shortbread is salty and crisp. The sweetness is sweet but not greasy, and the taste is mellow.

Yes, I can already smell the very rich cake fragrance, so that the stone cake is ready, with golden color, uneven surface and crisp and refreshing aftertaste. In our local area, children can only eat it when it is full moon.

Go back to Sohu to see more cakes with rich fragrance, so that the stone cakes are finished, with golden color, uneven surface and crisp and refreshing aftertaste. In our local area, children can only eat it when it is full moon.