Tancheng Matou Roast Cake

Tancheng Matou Roast Cake

　　Tancheng Matou Roast Cake

　　The hanging oven roast rack is a local snack from Matou Town in Tancheng County. The so-called hanging oven is a type of stove with two connected sections that can both be heated, while the upper section is attached to a movable lever. This design allows the angle of the baked goods to be adjusted at any time during roasting, ensuring even heat distribution and a crispy texture on both sides. Before baking, the dough undergoes multiple preparation steps before being placed in the oven. First comes the kneading of the dough, which requires using a carefully prepared three-part flour mixture—equal parts old dough, scalded dough, and fresh dough. Next is the dough working process, which involves vigorous and repeated kneading until the surface becomes smooth and produces a resonant “popping” sound when slapped. Finally, the dough is divided into pieces, rolled out, and brushed with an appropriate amount of oil, salt, and Sichuan peppercorn powder. It is then rolled up, flattened evenly, brushed with a special sugar syrup, and sprinkled with peeled sesame seeds. During the hanging roasting process, both the upper and lower sections of the oven are heated simultaneously—steaming from below and baking from above. The fire is first intense and then reduced gradually, while the lever is continuously adjusted until the cake is thoroughly crisp inside and out before being taken out of the oven. The resulting roast cake, baked in this hanging oven, features a golden-yellow, shiny appearance on both sides. It has a delightfully crispy and fragrant taste, leaving your mouth watering, and remains enjoyable even after many servings.