Mall Sesame Cake

Mall Sesame Cake

　　Sesame cakes fall under the category of folk snacks. The newly revised county annals contain a brief passage that reads: “Crispy layered pork-filled sesame cake is a traditional snack of Shangcheng, made primarily with flour, pork, and sesame oil. After stuffing and shaping, the dough is pressed against the oven wall and baked over charcoal with low heat until the outside is crispy and the inside remains soft, resulting in a savory and delicious taste. In March 1983, the Henan Province Famous Dishes, Snacks, and Flavorful Specialties Exhibition was held in Zhengzhou. Liu Fangkun, an employee of the Shangcheng state-run catering industry, was invited to demonstrate his skills. He set up a stove on the street and baked crispy layered pork-filled sesame cakes, which were very popular. Out of 150 varieties of regional snacks showcased across the province, 71 were rated as famous delicacies, and the Shangcheng crispy sesame cake was among them.”

　　In Shangcheng, making sesame cakes is referred to as “beating sesame cakes,” a vivid description of the cake-making process: the dough is repeatedly kneaded and pounded, then divided into small lumps, stuffed with meat filling, rounded in the palm a few times, and finally stretched and shaped from side to side. The word “beat” best captures the skill and finesse required by the sesame cake makers. I remember there used to be a couple running a sesame cake stall at the entrance of my old neighborhood, and their business was always booming. Every time I passed by the alley, the rich aroma of sesame oil and pork filling would waft toward me. My memories always linger on a snowy winter day—biting into a steaming, freshly baked sesame cake as the north wind bit sharply; the first bite brought out a burst of crisp, savory flavors, warming my heart instantly, and filling me with that simplest form of happiness found in life. Yes, happiness is found in that crisp, tender texture—and it will stay with you for a lifetime. (Author: Qiu Laobai)