Tianjin Sesame Cake

Tianjin Sesame Cake

　　　Sesame cakes are a popular type of baked or pan-fried flatbread. In Tianjin, there is a wide variety of such baked goods, including large flatbreads, baked cakes, sesame cakes, flaky oil cakes, puff pastry cakes, fermented dough stacks, sweet sesame paste cakes, oven-dried cakes, cylinder oven cakes, spiral cakes, flaky meat buns, assorted cakes, oven zongzi, Du Chenci baked cakes, and beef tongue cakes, totaling over 100 different varieties. During the 1976 Tangshan earthquake in Tianjin, the city’s baked and pan-fried flatbreads played a positive role in disaster relief, especially the baked cakes, large flatbreads, and sesame cakes, which received high praise from the citizens.

　　Tianjin baked cakes were once highly favored by the public. They were inexpensive and economical, and could be served with fried dough sticks, various types of cured meats, sausages, fried eggs, salted duck eggs, and more, rolled up for eating. They could also be paired with tofu pudding or fried dough strips. When cut into small strips or cubes and stir-fried with some vegetables, they offered another unique flavor. However, due to the influence of production techniques and pricing, there are now very few vendors in Tianjin that still make this variety.

　　Sesame cakes remain a strong presence in Tianjin’s food market today. With their light golden sesame seeds, round shape, crispy crust, soft interior, and fragrant taste, they are quite popular. A common breakfast might include a bowl of tofu pudding, two sesame cakes, or a bowl of fried dough strips with one sesame cake and a fried dough stick—simple, delicious, and incredibly satisfying. In 1978, Tianjin held a major breakfast campaign, during which many skilled bakers specializing in flatbreads and cakes emerged. At a basic food shop in Tianqiao District’s Dingziguxincun, a sister surnamed Li was known for making particularly high-quality sesame cakes. Quality inspectors weighed her cakes three times, and each time, the weight fell perfectly within the standard range without even needing to adjust the scale.

　　Some traditional varieties, such as oven-dried cakes, are rarely seen nowadays. These cakes are flat and round, with raised edges and a sunken center, featuring a golden, crispy exterior and a soft interior with a mildly sweet flavor and hint of sesame aroma. With over a hundred years of history, they have become quite rare. Another traditional item is the oven zongzi, which resembles a zongzi but is actually a type of baked flatbread. The griddle is placed over a low flame, and semi-finished dough is placed on it. Then, a round iron cover resembling a cupping glass, with holes around the sides, is placed over the griddle. The heat is carefully monitored to ensure even baking until the edges turn dry and white, and the outer crust becomes slightly flaky. Once removed and cooled, the cake turns snow-white, with a crisp and sweet taste, making it a seasonal delicacy for the Dragon Boat Festival in May.

　　Flaky oil cakes, beloved by the public, have evolved with market trends. Originally available only in purely savory versions such as flaky oil or puff pastry cakes, they now come in a variety of sweet and savory fillings, while retaining their original texture. The addition of fillings has made them even more appealing to the masses and has earned them widespread acclaim.

　　Historically, there were many well-known shops specializing in baked and pan-fried flatbreads. For example, “Du Chenci” baked cakes, made by Du Chenci himself, have an 80-year history. These cakes feature many thin layers, a thick appearance, and an oily texture, with flavors that are fragrant, sweet, crispy, and flaky. They come in five varieties: assorted, red bean paste, sweet-savory, hawthorn, and rose, and are considered a fine example of Tianjin’s baked flatbreads. Another example is the “Mingshunzhai” assorted cakes, established in 1925 by Shandong native Mu Shuxin. With nearly 80 years of history, these cakes have been awarded the national Golden Tripod Award by the Ministry of Commerce. Over the years, they have maintained a tradition of variety, quality, and reliability. In addition to original fillings like white sugar, sesame, red bean paste, date paste, sesame paste, and vegetable, they have innovated with over ten new varieties, including pea yellow, hawthorn, curry beef, ham, dried plum vegetables, shredded radish, preserved vegetables, and sausages. They continue to thrive and are highly praised by consumers. Additionally, the “Luluxiang” shop in Nanshi Food Street offers traditional-style sesame paste spiral cakes and cylinder oven cakes.