Stone cake

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  • Authentic store:
    Taiyuan Qingxu Renjin Jinyun Building Catering Culture Development Co., Ltd.
  • Awards:
    Top Ten Famous Snacks in China (Shanxi)
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The stone cake is a unique specialty snack in Shanxi. Popular in Shanxi Yuncheng, Yongji, Linyi, Fuyang area. The stone cake has two kinds of white noodles and bean noodles, and the latter one is generally for home consumption. Because people's diet is different, white cakes are divided into stuffed stone cakes, sugar stone cakes and general stone cakes.

The Yellow River has experienced a long historical process with human fire. The appearance of stone cooking method should be said to have a certain relationship with the consumption of grain food such as human valley and wheat. The cooking method mainly utilizes the characteristics of stone transmission, slow heat dissipation and relatively uniform heat distribution, thereby achieving the purpose of controlling the heat. When making, heat the stone first, then put the white flour or bean noodles directly on the stone. Its mouthfeel is crisp, crisp, salty and fragrant. Stone cake is popular in Shanxi, a traditional name in Shaanxi, traditional Chinese food. Stone cake is also known as Shi Yuzhen. In the Tang Dynasty, it was called stone cake, and the Ming and Qing dynasties called natural cake. There is an obvious ancient stone cooking legacy. The method is to heat the stone and place the grain directly on the stone to make it cooked. This is mainly to make use of the slow heat transfer of the stone, the heat dissipation is slow, and the heat of the cloth is relatively uniform, so as to achieve the purpose of controlling the heat. This method has been used by future generations. In the Tang Dynasty, there was a system of "stone cakes", which was called "natural cakes" in the Ming and Qing Dynasties. This ancient cooking method is still widely popular in Yongji. The stone cake, this ancient flavor of Shanxi, was called “living stone” by experts because of its ancient cooking techniques. At the same time, it was also known as “the first cake of ancient China” because of its long and profound folk tradition. It not only has the characteristics of oily and salty, rich in nutrients, easy to digest, and storable, but also popular among people because of its unique craftsmanship.