The "dry stone cake" in Weinan is slightly yellowish in color and oval in color, and there are pebble marks on the cake. The entrance is crispy and mellow. This pie also has a little-known story.
Legend has it that at the end of the Tang Dynasty, there was an old man named Shicheng in a village in Weinan, and his son was an official in other places, and he and his wife and daughter-in-law fished together for a living. This year, the daughter-in-law gave birth to a girl, and the old woman was very unhappy and often abused the daughter-in-law in life. Old Shi pitifully daughter-in-law, when he returned from fishing, picked up some pebbles, burned hot flaks, gave them to his daughter-in-law to eat, and accused his wife of being biased with actions. The people in the village admired Lao Shi's upright conduct and called the cake he beat "dry stone cake".
To make dry stone cakes, prepare hundreds of pebbles the size of finger eggs in advance, wash and dry them with water. The flour is fermented, large oils, eggs and condiments are added, kneaded into strips, and then cut into equally sized pieces with a knife and rolled into oval flakes. Then, put the stone into a tweezer (or small pot), heat it and drip a little vegetable oil, repeatedly stir the stone with a spatula, and when the stone is hot to a certain extent, spread the stone flat, put the rolled dough on the stone, cover the pot lid, and heat it to eat.