Villagers in Hecheng Township, Xiuning County, are screening sesame seeds for photo by Sheng Hongbing
The sautéed sesame seeds are put into the stone mortar, mixed with the sugar and mashed
Sesame cake pull embryo Sheng Hongbing photo
Pour sesame cake in a wooden mold and sheng red soldier photo
Each mold has an auspicious pattern on it, making the sesame cake both beautiful and sheng hongbing photography
The sesame cake poured out of the mold is bright and crispy, can be sealed, and can also be eaten immediately
As the Spring Festival approaches, many families in Hecheng Township, Xiuning County, Anhui Province, are busy making various delicacies, including a hand-fed sesame cake, which has been passed down in Huizhou for two or three hundred years. The local villagers still continue the old method of stir-frying in iron pots and stone mortars, and completely retain the original taste of sesame seeds, and the sesame cakes are sweet and crispy.
Making sesame cake starts with sautéing sesame seeds in an iron pot on the clay stove. The black sesame seeds are constantly stir-fried in an iron pot, crackling and frying, and the rich aroma spreads. The sautéed sesame seeds are placed in a stone mortar and repeatedly scooped with a wooden pestle of hard material (duì).
The chopped sesame seeds are mixed with sugar and put into a wooden box, then beaten with a wooden mallet to make it tight and flat, and then tipped out of the wooden box and cut into a neat sesame cake with a knife.
In addition to this practice, some villagers also make sesame cakes from molds. The mold is engraved with an auspicious pattern, and the poured sesame cake is both beautiful. (Liu Hao, Sheng Hongbing, Song Jianzhong)
Source: China News Network