Abstract: “Ganglu,” originally referring to a kind of stove, is a tool of great importance in the bakery history of China. Some foods cooked with it simply use its name as the modifier, such as ganglu cake or ganglu stew, while others directly use it as their names (usually with other modifiers), such as ganglu, pobian (broken-rim) ganglu, yuanbian (round-rim) ganglu or babao (eight-treasure) ganglu. “Old-Beijing ganglu,” a local snack once laden with rich traditional culture, has virtually disappeared by now. A systematic introduction to and summary of ganglu and other related topics may, hopefully, help understand and inherit traditional food and folk culture.

Key words: ganglu, snack, Beijing, cooking tool, bakery