Taigu Cake, formerly known as Yougan Cake, is a famous and high-quality food named after Taigu County, the hometown of Shanxi merchants. It was founded during the Xianfeng period of the Qing Dynasty and has a history of more than 150 years. Taigu Cake inherits the production skills of my country's traditional food Hu Cake (a kind of baked food introduced from the Western Regions), selects specific main and auxiliary ingredients, and has a sophisticated formula. It is made using traditional fermentation, dough mixing, kneading techniques, and special hot dough flipping and baking techniques. The local saying that has been passed down to this day says: "Linfen wheat is white and chewy, and Beilu sesame is fragrant in half of the city. Taigu's gong hammer (i.e. millet) is boiled into a thin and fragrant rice. Guangxi rock sugar (i.e. white sugar) is rare, and Yongji white sesame is the best." Taigu Cake has a lot of auxiliary ingredients, and the main and auxiliary ingredients are equal. It is said among the people that one pound of flour needs to produce two pounds of Taigu Cake (plus one pound of auxiliary ingredients), otherwise it is a fake. The production process of Taigu Cake is very particular, and there are five prohibitions passed down by word of mouth and practice, namely "no random use of ingredients, no less ingredients, no more ingredients, no chaos, and no haste." The surface of Taigu Cake is tea yellow and sticky with peeled white sesame seeds. It is crispy, soft, fragrant and sweet, that is, crisp but not broken, sweet but not greasy, fragrant and delicious, and soft for a long time. It has a long storage time and the taste remains unchanged. Taigu Cake making skills are a typical representative of Shanxi pastry skills. From raw material processing to finished product baking, it goes through many processes. The folk wisdom of "first scald the dough, half of the sesame seeds, then turn it over and bake, do not rush" is the summary of the collective practice and experience of the craftsmen. These techniques and operating methods are of great value to the inheritance and protection of the traditional making skills of Taigu Cake and the promotion of traditional food culture.