Jixian County is located in the northwestern edge of the Sichuan Basin. It has unique natural conditions. The glutinous cake was once a tribute of the Tang Dynasty. Its shape is like a full moon. The crisp lines are even and clear, fragrant and crisp, and the slag is imported. The aftertaste is elegant and elegant. . It is known as the best food in the food, the gift is the top grade, the imported is crispy, the wetness is melted, the crispy taste is delicious, the aftertaste is fragrant, the layering is thin like paper, the crispy oil is moist and not greasy, and those who have not lost their teeth can enjoy the taste. .

After the protected results are protected, the short-selling cake will add 16 million yuan in output value, 1.3 million yuan in new taxes and 180 new jobs, which will continue to promote the development of tourism economy. In recent years, the cake has won numerous awards: in 1984, it won the Sichuan Provincial Quality Product Award; in 1988, it won the Bronze Award of the China Food Expo; in 1989, it won the Golden Ding Award of the Ministry of Commerce, and in 1990, it won the Ministry of Education and the Provincial Quality. Product Award and Provincial Quality and Quality Commemorative Award; In 1992, it won the title of Favorite Product in Sichuan Consumers' Favorite Product Selection Campaign, and won the Gold Award of Bayu Food Festival in the same year; in 2007, it was awarded the title of the first Sichuan Excellent Tourism Product; The cake making skills were included in the third batch of intangible cultural heritage in Sichuan Province.

Technical requirements for the quality of shortbread cakes (1) Main raw and auxiliary materials. 1. Wheat flour: wheat-processed wheat flour produced in protected areas with a gluten value of 8% to 12%. 2. 3. Animal oil: refined from pig oil. 3. Sesame: Sesame seeds grown in protected areas. 4. Production water: Groundwater in the protected area meets the national standard for drinking water. (2) Process flow. Raw materials → blending → making water from the surface → making crisps → making leather surface → making dough → wrapping crisp → forming → baking → finished product. (3) Processing points. 1. The temperature is from 20 ° C to 25 ° C and the proofing time is from 12 hours to 16 hours. 2. The rapeseed oil is added 2 to 3 times in an amount of 60% to 70% of the crisp. 3. Leather surface: According to the flour, water surface and water 1..0.5..0.5 ratio, repeatedly tanning for 20 minutes, until the hand hits the air, hand-drawn ribs. 4. Noodle: Pull the sturdy leather into a knot weighing 10 grams to 13 grams. 5. Wraps: Use a dough bag to weigh 30 grams to 35 grams of crisps, use a cane to grow long, overlap two times, thin and roll into a tube, cut a knife, then turn over the crisp, stick to sesame, thin Form and wake up for 5 minutes to 8 minutes. 6. Baking: The baking temperature is from 250 ° C to 280 ° C, and the baking time is from 8 minutes to 15 minutes. (4) Quality characteristics. 1. 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 glutinous cakes may submit an application to the Quality and Technical Supervision Bureau 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 statutory testing agency for the shortbread is designated by the Sichuan Provincial Bureau of Quality and Technical Supervision.