Mengcheng sesame seed cake is a famous point of Han nationality in Mengcheng, Anhui Province. It is made of wheat flour and has a unique production method. It pays attention to ingredients and heat. It used to be baked with straw, but now it is baked with charcoal, coal or oven. The quality requirement is that the bottom surface is consistent, the layer is not hard, and it will be burned immediately after being discharged from the furnace. The dough mixing, blank making, charging and temperature are all exquisite. Noodles should be mixed with salt water, and the amount of salt should be adjusted according to the season. Knead it repeatedly, then drag it into a foot-long noodle strip, evenly spread it with mixed seasonings such as oil, fennel, pepper and onion, and roll it into a cake. Before entering the furnace, apply the sauce-colored oil and sesame seeds, and master the temperature and heat when baking in the furnace. The baked cake is yellow, picked up with pliers, and the layers are as thin as paper, transparent and oily, crisp and delicious. Crispy cookies made by experts are good in color and flavor. It's orange after baking. Cut it with fire and take it off. As thin as bamboo paper, it is oily and fragrant. It makes people drool at a glance. It tastes crisp and delicious. Eat this and think that. Eat this and think about it next time. Unfortunately, it's best to roast the crispy sesame seed cake now, and hold it with both hands when eating, otherwise a lot of sesame seed cake residue will fall off in one bite. It will be soft if it is left for a long time, and it will be crisp as usual if it is baked again, but the taste is much worse than that of baked.