Stone Bread

Stone Bread

　　Made using an ancient method, it has a long shelf life, is convenient to carry, and boasts a savory, oily crunch with rich nutrition when eaten. The main ingredient is refined flour. 　　Brief introduction: With over 1,000 years of history, stone bread is also known as dry flatbread or gravel flatbread, and was called “Stone Proud Cake” in the Tang Dynasty.

　　Its features include a long shelf life, portability, and a savory, oily crunch that is also nutritious. Nowadays, stone bread has entered high-end restaurants in Xi'an, becoming both a popular dish and an excellent gift item.

　　A farmer from the Guanzhong region had a grievance that could not be redressed locally, so he packed a bag of this bread and walked all the way to the capital to file a complaint. It was summer, and most travelers’ provisions had gone bad—but his bread remained unspoiled and mold-free, which people found remarkable. Upon arriving in the capital, he sat on the street eating it, and since the locals had never seen such a thing, the farmer sold some pieces to hire someone to write his petition. Eventually, his case was resolved. Deeply grateful, the farmer gave away a piece of the bread to the person who helped him seek justice. When asked what kind of bread it was, he replied: “Stone Bread.” That same bread remained intact and unchanged even after a year, causing quite a stir in the capital. This type of flatbread is a traditional food in many northwestern areas—for example, Qian County’s Guokui or Xinjiang’s roasted naan—which can be stored for over half a month without spoiling, nothing unusual there. 　　How this bread is made: top-quality white flour is mixed with seasonings, oil, and salt, and the dough is flattened to the thickness of an ancient coin. Cleaned small pebbles are heated in a pan, the dough is placed on top of them, and then another layer of stones is added on top before baking. The resulting bread has a cloud-like color and a savory, oily crunch. People from Lintong are particularly skilled at making it, and many households have their own dedicated stones, used for years, which become shiny and jet-black from the heat.