唐河芝麻片是唐河传统名牌食品，造型精致，美观，色白透明，宽约一寸，长约三寸，薄如纸张，饱满无损的白芝麻均匀镶嵌在青白而晶莹的糖片上。食之甜、香、脆，清新爽口，营养丰富，风味独特。
      
    该品精选原料，科学配方，做工考究，工艺精湛。以上等芝麻、一级白糖、糯米、糖稀、纯净芝麻油为主要原料，经配料、制芝麻仁，熬糖、擀片、切片等工序。仅制芝麻仁一项，就要经水泡、袋捶、冲洗、凉晒、炒制等制作过程，使芝麻仁焦香纯白，完整无杂。熬糖工序更严格讲究，它与糖的色泽、甜度、酥脆等质量有密切关系，是制芝麻片之关键。熬糖时，要严格而熟练的掌握火的大小，时间的长短，搅拌的速度和四季的气温。熬到发酥、扯皮状为宜。配制一料，约四斤上下，先将糖稀下锅，继而加入白糖和香油，糖熬好后再加芝麻仁，最后擀片切片。制成后的芝麻片，含口自化，无渣不腻，入放不疲，携带不碎，可作筵席佳肴，高级礼品和健身滋补品。 

Tanghe Sesame Slice

　　
    Tanghe Sesame Slice is a traditional specialty in Tanghe County. It has a nice appearance with transparent color and rectangle-shaped with a width of 3.3 cm and a length of 9.9 cm. It is as thin as a piece of paper and plump white sesames dropping on the transparent slices which make them not only crisp and tasty but also full of nutrition.
      
    Tanghe sesame slice uses elaborate materials and dainty making skill. They choose high-quality sesames, sugar, sticky rice, sugar paste and sesame oil as main materials, cooperating with the processes of combining materials, making sesame nuts, decocting sugar, pressing into slices, cut into smaller slices, etc. The sesame nuts should experience several processes like steeping, washing, frying, etc, which make sure the nuts will be crisp and pure. Furthermore, decocting sugar is the key process in making sesame slices, for its quality of color, sweetness, crisp all make a deep influence on the finished products. When we boil the sugar, we should pay great attention on the problems of the degree and time of heating, the frequency of stirring as well as the temperature. First of all, we should decoct sugar into paste and then stew it combining with white sugar, oil and sesame nuts gradually. Then cut the semi-finished products into smaller slices and dry them in the sun. It’s very wise to use the finished sesame slices, which have high quality and great flavor, as superior gifts and health-care products.