Stone Baked Cake of Dulong and Nu Ethnic Groups in Gongshan County of Nujiang 

Basic Information

• Ingredients: Sweet buckwheat flour, brown sugar, eggs, salt, and water.
• Tools: A special type of black shale stone plate, which is fire- and water-resistant and has a glossy surface after heating.
• Process: Mix sweet buckwheat flour with brown sugar, add water to form a paste, and stir in eggs and salt. Heat the stone plate over a fire until it reaches about 150°C, pour the mixture onto the plate, and spread it evenly to bake.

Features

• Taste: Soft and fluffy, with a natural sweetness and the unique aroma of buckwheat. It is nutritious and retains the original flavor of the flour.
• Pairings: Often enjoyed with local specialties like pipa meat（琵琶肉） and butter tea（酥油茶）.

Cultural Value

• Ethnic Tradition: Shiban Baba reflects the unique dietary culture and lifestyle of the Dulong and Nu ethnic groups.
• Heritage: As a traditional food, its preparation method has been passed down through generations and is an important part of the region’s cultural heritage.

Medicinal Value

• Aids Digestion: Buckwheat helps with digestion and can relieve indigestion.
• Health Benefits: It also has properties that help stop sweating, reduce blood pressure, and has anti-inflammatory effects.