The making technique of old Beijing sesame cake is an intangible cultural heritage of Fangshan District. Old Beijingers pay attention to eating sesame cakes, and the old Beijing multi-layer sesame cake has a long history. Tracing back to the source, sesame cakes first appeared in the Eastern Han Dynasty. Meng Yuanlao's "Dongjing Menghualu" records: "Hu Bing shop sells door oil, chrysanthemum, wide coke, side thick, oil pan, marrow cake, new style, full of sesame. Three or five people are used to roll the dough into the oven on each table. The sound of the table can be heard from far and near since the fifth watch." In ancient times, sesame cakes were also called pancakes, sesame cakes, and Hu cakes. According to Liu Qi's "Sanfu Juelu" in the Han Dynasty, "Zhao Qi took refuge in the city and sold Hu cakes." This shows that sesame cakes have existed since the Eastern Han Dynasty. In the Song Dynasty, the types of sesame cakes gradually increased, and the varieties of sesame cakes emerged in an endless stream. Later, sesame cakes were introduced to the Qing Palace. Zhao Yongshou, the imperial chef of the Qing court, devoted himself to studying the making techniques of sesame cakes and developed a unique multi-layer sesame cake making process. Ordinary sesame cakes have about 15 layers, while Zhao Yongshou's sesame cakes have 21 layers, and there is no difference between the cold and the freshly baked sesame cakes after heating. The Qing Dynasty fell and the Republic of China was established. Zhao Yongshou became a civilian and opened a sesame cake workshop, specializing in the old Beijing multi-layer sesame cakes. In 1925, Zhao Renzhai and Zhao Yongshou and other former imperial chefs jointly opened Fangshan in Beihai Park, operating Qing Dynasty cakes, snacks and flavor dishes. In 1955, Fangshan was changed to state-owned, and in 1956, it was renamed Fangshan Restaurant. Tian Dezhong worshipped Zhao Yongshou as his teacher at Fangshan Restaurant, learned the skills of the old Beijing multi-layer sesame cakes, and became the second-generation successor of the old Beijing multi-layer sesame cakes. Later, Tian Dezhong was transferred to Longfu Temple Snack Shop as a chef. Wang Fuyu worshipped Tian Dezhong as his teacher and became the third-generation successor. Feng Huaishen worshipped Wang Fuyu as his teacher and became the fourth-generation successor. The old Beijing multi-layer sesame cakes have been passed down to this day. Feng Huaishen inherited his ancestors' teachings, adhered to the craftsmanship requirements, and promoted the culture of the old Beijing multi-layer sesame sauce biscuits. Information source: District Culture and Tourism Bureau Information source: District Culture and Tourism Bureau