Baking cake is a snack in northern China, and in some places it is called stove cake. Chengde people use locally produced grain rice to grind into noodles, and then burned to form a traditional flavor food with a strong aromatic earthy atmosphere. Together with sticky cakes, bean buns and pancakes, it is known as the "auspicious four cakes" Whenever the waxing moon is idle, the people of Chengde Mountain make baked cakes every household. The finished cake is tender on the outside and tender on the inside, and the inside is full of bubbles and delicious.
The cake pan is a kind of iron pot with a high middle height and a high rim around it. I remember when I was a child, before the Spring Festival, millet soaked in water was ground into wet noodles with a mill, and water was added to ferment and bubble. After the pot is heated, spread a layer of peanut oil (also with pork skin with fatty meat), add a tablespoon of millet batter to the middle of the pot to cover the lid, hear the hissing sound, open the lid, turn over the surface to heat, and store in half after cooking.