"Gong 'an" Guo Kui, a kind of baked pasta. An old oil drum, with the top cover removed, is pasted with fire-resistant soil to form a small space with a big belly, and then it is equipped with a chopping board, which can be opened. Generally, there are two people who make Guo Kui. One person is called Bai An, who is responsible for kneading dough on the chopping board, constantly kneading dough in his hands until he is satisfied, and then putting it aside to wake up; The other can be called a red case, where the awakened dough is stretched three times and two times, sometimes in the shape of begonia leaves and sometimes in the shape of soles. Finally, a handful of white sesame seeds is grabbed by hand and evenly sprinkled on the surface. A few more times and a few less times are free. All this was completed in three or two minutes, and the red case master quickly put the pasta into the furnace. At this time, people didn't notice that there was still a raging fire burning in the hearth, and the fuel of the stove was very particular. After the anthracite was crushed, it was put into a small bucket, and a proper amount of water was added to stir it. At high temperature, water and carbon would react chemically, which was the only energy for baking the helmet. After about three or two minutes, the master used a special pliers with a brush, and the master gently brushed some rapeseed oil on the immature pot helmet with the brush. After waiting for a minute or so, the master took out the pot helmet, which nearly doubled in volume, from the furnace with special pliers and handed it directly to the diners standing by. At this time, the pot helmet is tender and soft, and it seems a little hot to hold, but it feels good to eat. The pot helmet must be eaten before it gets cold. It seems that unconsciously, the dough that was on the chopping board just now just disappeared. If there is no lingering fragrance left in the corners of the mouth, people even want to find out where the pot helmet they just held has gone.