Where is the specialty of Mengcheng crispy sesame seed cake?

Crispy sesame seed cake is a special snack in Mengcheng. It tastes crisp and rosin is crisp, and it melts in the mouth. The biggest difference between it and sesame cakes in other places lies in the production process. A crisp sesame cake needs more than 20 processes to complete, and it is very rare that it cannot be mass-produced by machine. It appeared in CCTV-2' s "Gourmet Tourism" column.

Crispy sesame seed cake is a special flavor food in Mengcheng. It is said that it has a history of over 50 years. During the light years of the Qing Dynasty (1821-1850), there lived a lonely old man named Song on the west side of the gate of Confucius Temple, who made a living by selling shortbread. Later, the old man accepted Xue Yannian from Shandong as an apprentice. After Xue Yannian learned the craft, he passed it on from generation to generation. So more and more people will make fried sesame cakes and become more and more famous. Mengcheng crisp sesame seed cake is made of excellent materials. Flour should be refined white flour and lard should be refined pig fat oil. Salt, green onions, sesame oil, sesame seeds and other condiments are also the best. Noodles are either soft or hard. There are strict standards for the dosage and collocation of condiments (of course, it should be adjusted according to different seasons and climates). When making, the biscuit should be stretched and rolled thin, and the filling should be evenly and moderately spread. The temperature of fire and furnace wall should be controlled. If the furnace wall is too hot or too cold, the raw biscuits will not stick and will "fall off the furnace". When baking, the heat should be controlled. If the heat is not enough, the sesame cake will not be cooked and crisp. After the heat passes, it will burn again. Sticking raw biscuits to the furnace wall, or shoveling baked biscuits from the furnace wall with a shovel or fire scissors, seems simple, but it is not easy. In particular, the baked cookies are all cut and picked with fire, and the strength is delicate. If the strength is small, the biscuits are not crisp enough; If it is strong, it is possible to pick up the whole sesame seed cake. I'm afraid the skills and hardships involved in a small fried sesame seed cake are not fully understood by outsiders.

Crispy cookies made by experts are good in color and flavor. It's orange after baking. Cut it with fire and take it off. As thin as bamboo paper, it is oily and fragrant. It makes people drool at a glance. It tastes crisp and delicious. Eat this and think that. Eat this and think about it next time. It's a pity that it's best to roast the crispy sesame seed cake now, and hold it with both hands when eating it, otherwise it will cause a lot of sesame seed cake residue to fall off. It will be soft if it is left for a long time, and it will be crisp as usual if it is baked again, but the taste is much worse than that of baked.

When freshly baked and fried sesame cakes are served on the table, they should be placed separately one by one and must not be piled together. Otherwise, the bottom will be crushed, which is not only unsightly, but also troublesome to eat.

There used to be a famous fried cake maker named Liu Jiemin in Mengcheng. His mother was the daughter of the Xue family, and she was an expert in fried cakes. Liu Jiemin got the true story of his mother and learned the good craft of making crispy biscuits. After liberation, he worked as a chef in the county seat of Wanbei Hotel, mainly making crisp and crisp cakes, which was very famous in Mengcheng. Later, he accepted an apprentice named Liu Zhimin. Under the example of Liu Jiemin, Liu Zhimin soon became a famous pastry chef.

Wan Li once went to Mengcheng and stayed in the county guest house after he went to Anhui as secretary of the provincial party committee. County leaders invited Liu Jie citizens and Liu Zhimin to elaborate cakes and entertain Comrade Wan Li. He was full of praise after eating it. Soon after, Liu Zhimin was transferred to Daoxianglou Hotel in Hefei, specializing in making crispy sesame cakes. Later, after tasting the crispy biscuits made by Liu Zhimin, the distinguished guests staying at Daoxianglou Hotel agreed. For a time, crispy sesame seed cake became a famous food in Daoxianglou Hotel, and Mengcheng crispy sesame seed cake was famous at home and abroad. In order to meet the demand, Liu Zhimin taught many apprentices. Later, when I was older, I changed to management, and I generally stopped doing it myself.

According to comrades who travel frequently, fried sesame cakes can often be eaten in other places. Ask the seller, some say it's from Mengcheng, others say they learned the craft from Mengcheng, but it doesn't feel very authentic.

Many people from other places come to Mongolia, and they often order Mengcheng crispy biscuits when eating. Some hotels and restaurants can do it themselves. Some can't do it themselves, so they go to the market to buy it.

At present, there are many crisp sesame cakes for sale in Mengcheng market. One near the post office is called Xue (female), and the other in the east alley of the county administrative service center is called Xue Jucai. They are all the third generation of Xue family. Liu Jiemin is also the third generation of the Xue family (dead). Many of Xue's descendants went to other places to operate. Liu Jiemin's descendants, no one has taken this as a career.

I sincerely hope that Mengcheng crispy sesame cake will always maintain its unique flavor and strive to become a more famous first-class brand in China and even the world.