First, knead the dough into the size of steamed bread and wrap it with meat. But roll it on the panel with a rolling pin, then put it on the smooth convex porcelain (the ceramic kettle used to heat the kang) and touch it with your hands to make it thinner. At this time, a sesame seed cake with a diameter of more than 20 cm is waiting to be baked in the furnace.

The oven is about one meter in diameter and contains burning sawdust, which is smokeless and flameless. About 40 cm above the fire is an iron plate. I saw that the producer pressed the side without sesame seeds on the board, and the sesame cake was heated and stuck to the board. After a while, the sesame seed cake bulged slowly in the stove, and a big and fragrant Zichuan meat sesame seed cake was produced in about five minutes.

Strictly speaking, Zichuan meat biscuits are not baked with fire, but with hot air, so they are particularly crisp and tender. The freshly baked sesame seed cake has the fragrance of sesame and flour, and has the flavor of meat stuffing. And because of the meat stuffing, it is crispy and soft on the one hand.