"缸爐"風(fēng)味獨(dú)特，焦、脆、酥、香，久放不壞。
      
    清光緒年間，方城縣城內(nèi)開化寺街口，一范姓小販創(chuàng)制了"缸爐"。
      
    做缸爐的主要工具是一個(gè)烤爐，烤爐是用一個(gè)瓦缸里外套泥制成。故名為缸爐。
      
    范某將缸爐試制成功后，價(jià)廉物美，深受群眾贊賞，名馳城鄉(xiāng)。民國年間，范某長子范從州，繼承父業(yè)，擴(kuò)大作坊，在技術(shù)上有所改進(jìn)。由一斤面只出22個(gè)"缸爐"，到出30個(gè)。
      
    "缸爐"原料：細(xì)面粉、五料面、雞蛋、清香油、鹽面、食用白堿、芝麻、木炭等。 配料比例：11斤細(xì)面粉、20個(gè)雞蛋、一兩五料面，1.5斤清香油，食用白堿二錢，芝麻仁一斤，鹽面四兩，老酵面半斤，水五斤半。
      
     原料配制方法：按比例將五料面、香油、食用白堿、鹽面兌入打好的雞蛋液中；然后按比例加毛溫水、酵面，軋揉均勻，待面開后即可使用；再將開了的面，反復(fù)軋揉后，分成小劑；一般一兩面出三個(gè)面劑。而后將面劑按成一寸半園形面片，攝成似碗底形直立邊。放置盤內(nèi)，用手順盤按薄。粘上芝麻，貼到烤爐頂壁上，三分鐘即可烤成。 

 

Fangcheng Tank Furnace

    In Guangxu period of Qing Dynasty, in Fangcheng Town, there was a vendor Mr. Fan creating a kind of food called Tank Furnace, which was called in this way mainly for the reason that the tool it used was a furnace covered with mud outside and inside. This food was fine and cheep so that it was popular with amount of people. In the Republic of China period, his elder son, Fan Congzhou, inherited this skill and improved it.
      
    Tank Furnace has a special flavor, a high quality of crispy and fragrance, and can be kept for a long time without rotten. It chooses several materials, such as 5.5 kilo of flour, 20 eggs, 0.75 kilo of sesame oil, salt, 0.5 kilo of sesame, wood charcoal, 200 grams of salt, 0.25 kilo of ferment flour, 2.75 kilo of water and so on. The process is that put the five material surface, faint scent and salt flour into the eggs liquid according to the proportion, then put into water and ferment flour.