"缸炉"风味独特，焦、脆、酥、香，久放不坏。
      
    清光绪年间，方城县城内开化寺街口，一范姓小贩创制了"缸炉"。
      
    做缸炉的主要工具是一个烤炉，烤炉是用一个瓦缸里外套泥制成。故名为缸炉。
      
    范某将缸炉试制成功后，价廉物美，深受群众赞赏，名驰城乡。民国年间，范某长子范从州，继承父业，扩大作坊，在技术上有所改进。由一斤面只出22个"缸炉"，到出30个。
      
    "缸炉"原料：细面粉、五料面、鸡蛋、清香油、盐面、食用白碱、芝麻、木炭等。 配料比例：11斤细面粉、20个鸡蛋、一两五料面，1.5斤清香油，食用白碱二钱，芝麻仁一斤，盐面四两，老酵面半斤，水五斤半。
      
     原料配制方法：按比例将五料面、香油、食用白碱、盐面兑入打好的鸡蛋液中；然后按比例加毛温水、酵面，轧揉均匀，待面开后即可使用；再将开了的面，反复轧揉后，分成小剂；一般一两面出三个面剂。而后将面剂按成一寸半园形面片，摄成似碗底形直立边。放置盘内，用手顺盘按薄。粘上芝麻，贴到烤炉顶壁上，三分钟即可烤成。 

 

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.