Tang Ma cake, also known as Tang Changfa Ma cake, was produced in Jiezi Town, Chongzhou City, Chengdu City, Sichuan Province. It is a famous local snack. Its products are all hand-operated, pure green halal food, no chemical additives, preservation time can be more than half a year. Because of the ancestral ancestral training, Tang Changfa has always been loved by the masses for its fine work of firework, yellow and not Jiao, crispy heart and sweet slag.

The soup is made with sesame seeds, five kernels, flour and sugar. The craftsmanship and tastes are many years old, and the rich taste is very memorable. The surface of the cake is yellow, but not coke. The cake is crispy, the stuffing is crispy, and the sweet slag is eaten in the mouth. It is delicious with the Sichuan tea. Authentic soup cake is made from flour, sugar, rock sugar and other raw materials. After the process of making skin, making heart, making oil, making cake, etc., it is made into a round shape, then sticked with peeled sesame and baked. Its products are all hand-operated, pure green halal food, no chemical additives, preservation time can be more than half a year. In the fifty-first year of Qing Emperor Qianlong (AD 1786), Tang Shiyuan, a bright-hearted villager in Nanchangkou, Jiezi Town, Chongzhou City, created a vegetarian snack, and set the rules for the passage of generations and secrets. This vegetarian snack was later Famous snacks in Sichuan and Sichuan - Tang Ma cake. This kind of cake is fine because of its firework, yellow and not coke, crispy skin and sweet scum. It was listed as the four famous snacks in Chenzhou in the 1940s (Tang Ma cake, Tianzhutang chicken, Zhihuatang white ice cake). One of the stone Guanyin ducks. From the fifty-first year of Qing Emperor Qianlong, the Tang family passed down the production techniques of soup cakes from generation to generation, and improved the production techniques of soup cakes from generation to generation. The cake is carried forward! Tang Ma cake has been rated as Chengdu famous snacks, Sichuan famous snacks, Chinese famous snacks, Sichuan intangible cultural heritage, Chinese old name and so on! The products sell well all over the country and are well received by people from all walks of life! The soup was passed down to the day, and it has been divided into two. This is the so-called long-term distinction. Tang Ma cake now has two registered trademarks, one for "Tangzu" and one for "Tang Changfa", which are actually the same roots.

Technical requirements for the quality of soup cakes 1. Requirements for raw materials and accessories 1. Wheat flour: Wheat flour made from wheat grown locally in Chongzhou should meet the relevant national standards; Vegetable oil: The yellow rapeseed oil produced locally in Chongzhou should be in accordance with relevant national standards; Sesame: Black sesame and white sesame grown locally in Chongzhou should be selected in accordance with relevant national standards; Sugar: The choice of white granulated sugar produced in Sichuan Province should comply with relevant national standards; Production water: The use of mountain spring water and groundwater within the scope of production is in line with the national standard for drinking water. Second, the process requirements Process: material selection → ingredients → making the starting water → (Cake, leather surface, heart) → wraps → blanks → forming → sticky sesame → wobble plate → baking → finished product. 2. (2) Making water surface: wheat flour and water are made into dough with a ratio of 1.. (0.05 to 0.08), and the time is 20 minutes to 30 minutes until the surface is even; the proof is placed in the container, and the temperature is proofed. Controlled at 18 ° C to 20 ° C, proofing time 1.5 to 2 hours. (3) Crisp: Wheat flour and yellow rapeseed oil are prepared into dough according to a ratio of 1:0.46. Then, add yellow rapeseed oil, and knead it with force to make it into a dough. The rapeseed oil is added 2 to 3 times in an amount of 60% to 70% of the crisp. (5) Leatherning: Wheat flour, yellow rapeseed oil, and surface water are prepared at a ratio of 1:0.64:0.28:0.05, and repeatedly tanning for 20 minutes to 30 minutes until the hand is squeaky and the hand is ribbed. (5) Processing cooked noodles: steam the flour in a bamboo steamer, turn it out and cool it, use silk sifting sieve once, remove the dough, and then put the fine flour under the sieve in the pan and stir fry over medium heat. After the yellow, it is sieved for later use. (6) Heart-making: cooked flour, black sesame powder and cooked rapeseed oil should be fully and evenly cooked in a ratio of 1:0.7:0.9, and the vortex should be picked up. Pour the cooked rapeseed oil and mix well. Can be kneaded into a group. (7) Bao Crisp: Pull the sturdy leather surface into a knot (about 12 grams) and then pull the slab into a round strip of about 2 cm thick, and press the round leather surface with the palm of the hand. The crisps weigh about 6 grams), and then the knots that are wrapped in the crisps are opened with a kneading stick, rolled into a cylindrical double-layered press, and then rolled into a round thin skin, and the leather surface is formed into two swirls. (8) Billet: Add the skin that has been wrapped into a thin shape and add it into a round shape (weight about 30 grams), and then wind the dough into a round shape and press it into an oblate shape. The green body is Good. (9) Baking: Put the raw sesame seed cake on the baking tray and put it into the oven. Bake it in the medium to high heat for 3 to 4 minutes, then carefully remove it in the dish and bake for about 2 minutes. Just left and right. Third, the quality characteristics Sensory features: uniform color, sesame on the surface, no focal spot on the bottom, sweet, crisp, non-sticky, crisp and delicious, imported slag, back fragrance. 2. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of the production of Tangma cake may submit an application to the Quality and Technical Supervision Bureau of Chongzhou City of Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and reported to the AQSIQ for approval. . The legal inspection agency for the soup cake is designated by the Sichuan Provincial Bureau of Quality and Technical Supervision.