Stone biscuits are Shanxi specialties. There are two types of stone cakes: white noodles and bean noodles. The latter is often used for household consumption. Due to people's different eating habits, white flour cake is divided into stuffed stone cake, sugar stone cake and ordinary stone cake. Taking advantage of the slow stone transfer speed, slow heat dissipation and even heat distribution, the dough cake is baked in fingernail-sized stones. Today, after the wheat harvest in southern Shanxi, they still bake stone cakes and bring them to their friends and family to celebrate the harvest. It originated in the Yao people, and the folk call this stone cake "Yao Wang Cake" or "China's First Cake".
Stone biscuits are biscuits that originated in China, or the ancestor of biscuits in the world. The beauty of the stone cake is that it retains the original aroma of flour. The variety of deep-processed pasta and too many seasonings prevent people from tasting the quality of the pasta itself and even less experience the original flavor of the flour. Freshly harvested wheat flour, in particular, does not taste and aroma as old flour, while stone cakes show the true face of the ingredients. After baking, the stone cake not only exudes a unique original aroma, but also a crisp and salty aroma, especially the slightly carbonized part of the surface, which is very delicious.
Stone biscuits are a famous snack traditional in Shanxi Province, known as "living fossils" and record the age at which humans used "stone cooking" to eat cooked food. For Shanxi people, this is the hometown in memory, the companionship after school, the years of childhood. The medium for cooking stone cakes is stone, which is made by placing flour cakes on heated stones. It is called a stone cake because it is different from the usual cooking methods. This method uses the characteristics of slow heat transfer and fast heat dissipation of stone, and the heat distribution is relatively uniform. Due to its uniform roasting heat transfer, it is not easy to burn, not easy to cook, and has the characteristics of gold, easy digestion and easy storage. The salty taste of the shortbread is salty, crisp and refreshing. The sweetness is sweet, but not greasy, and the taste is mellow.