Stone cake is a very traditional Chinese food that needs to be baked, and it is also called sand steamed bun and stone bun by others. Its ancestors can be traced back to the Tang Dynasty, when it was called stone cake, that is, stone cake has a history of thousands of years from today. So is there really a stone in the stone cake? No, no, no, the stone cake is called stone, but not because there is stone in it, but because the tools used to make it have the participation of stone. This is a very old cooking method called stone cooking. Place the prepared raw cake on top of a cooked stone and bake it over the fire.
1. The taste of stone cake
One might be curious, does the cake taste like a stone when it's baked on a stone? Will there be sand? That's a really good question. After the stone cake is baked, not only is there no sand, there is no stone taste, but it is very salty and fragrant, and the taste is crispy. You can also sprinkle seasonings like regular sesame seeds, salt, soy sauce and so on according to your preference.
2. Special features of stone cake
Because the stone cake is very dry after baking and has a low moisture content, it is very easy to preserve and easy to carry. In ancient times, people who wanted to rush often carried stone cakes with them as food. And stone cake can be more nutritious than ordinary grains, and easy to digest.
3. Similarities and differences in stone cakes
Although stone cakes are called stone cakes, because everyone has different eating habits, stone cakes are divided into white noodles and bean noodles. White flour is flour made from rice and grain, and stone cakes made of white flour will be sweeter. Bean noodles, on the other hand, use flour made from beans and are often made into stone cakes with fillings.
So, there are no stones in the stone cake. Stone cake has a long history and has rich cultural connotations. To taste a stone cake is to taste history.