Linqi Stone-Ground Sesame Oil

Linqi Stone-Ground Sesame Oil

　　Linqi Stone-Grounded Sesame Oil is a specialty of Linqi Town, Linzhou City, Anyang, Henan Province. Sesame is a traditional oil crop in the rural areas of Linzhou. Thanks to the unique mountainous climate of Linzhou, the sesame produced here has a high oil content. The traditional stone-grinding method used in Linqi Town gives the sesame oil a richly red hue and an aromatic fragrance, making it one of the flagship agricultural products of Linzhou.

　　Stone-ground sesame oil, also known as small mill sesame oil or small mill fragrant sesame oil, is made from sesame seeds using the water substitution method. It boasts a rich and distinctive aroma, making it an excellent seasoning oil. “Linqi sesame oil perfumes the air for miles — every household must have a taste.” This saying speaks to its exceptional fragrance. The water substitution method for producing stone-ground sesame oil has a history of over 400 years in China. Stone-ground sesame oil is mainly used as a table condiment and is also a key ingredient in many traditional and specialty baked goods. According to national standards, it is categorized into first-grade and second-grade stone-ground sesame oil. In addition to domestic sales, a certain quantity is exported annually to Hong Kong, Macau, and various Southeast Asian countries.

　　Processing Technique of Stone-Ground Sesame Oil in Linqi Town, Linzhou:

　　1. Selecting and Roasting Seeds. Choose fresh, plump, mature sesame seeds with moderate moisture. First, remove various impurities using a winnowing basket, or rinse with clean water to remove floating debris and sediment. Then pile and let them rest to absorb moisture evenly. When roasting the sesame, start with high heat, then gradually reduce the flame as it nears doneness while increasing stirring to help release smoke and steam. Once the sesame turns yellowish-brown, quickly remove it, spread it out to cool, and sift out any burnt fragments or residue.

　　2. Fine Grinding of Sesame. Place the roasted, cleaned sesame seeds while still hot onto a stone millstone or small grinding stone to grind repeatedly. When the sesame is ground into a thick paste, check the fineness by pinching it between your thumb and index finger — there should be no residue, the finer the better. Then transfer the paste into a basin and place it in a pot of boiling water, heating gently over low heat.

　　3. Mixing and Stirring the Paste. After the grinding process, add boiling water and stir to extract the oil from the paste. Use water heated to over 90°C, with the amount roughly half the weight of the sesame seeds. Add the water in three or four batches, reducing the amount each time, and stir after each addition. The bottom of the oil paste will gradually develop a honeycomb structure, and most of the oil will rise to the surface. Finally, add water as needed to stabilize the paste, slow down the stirring speed, and after half an hour, skim off the oil.

　　4. Vibrating to Separate Oil. After stirring the paste with water, most of the oil separates from the mixture. Use a rolling pin or a gourd-shaped object to shake the oil-residue paste up and down, helping small oil droplets coalesce and float to the surface. Repeat this vibrating and skimming process three times. Maintain a temperature of around 80–90°C during the vibration to reduce oil viscosity. The skimmed sesame oil, if free of residue, does not need filtering and will be a clear, fragrant stone-ground sesame oil. The leftover oil residue can be used for making soy sauce, monosodium glutamate, or pastry fillings, but it should be consumed promptly to prevent mold or spoilage. Excess residue can be stored dry.