唐河芝麻片是唐河傳統名牌食品，造型精致，美觀，色白透明，寬約一寸，長約三寸，薄如紙張，飽滿無損的白芝麻均勻鑲嵌在青白而晶瑩的糖片上。食之甜、香、脆，清新爽口，營養豐富，風味獨特。
      
    該品精選原料，科學配方，做工考究，工藝精湛。以上等芝麻、一級白糖、糯米、糖稀、純凈芝麻油為主要原料，經配料、制芝麻仁，熬糖、搟片、切片等工序。僅制芝麻仁一項，就要經水泡、袋捶、沖洗、涼曬、炒制等制作過程，使芝麻仁焦香純白，完整無雜。熬糖工序更嚴格講究，它與糖的色澤、甜度、酥脆等質量有密切關系，是制芝麻片之關鍵。熬糖時，要嚴格而熟練的掌握火的大小，時間的長短，攪拌的速度和四季的氣溫。熬到發酥、扯皮狀為宜。配制一料，約四斤上下，先將糖稀下鍋，繼而加入白糖和香油，糖熬好后再加芝麻仁，最后搟片切片。制成后的芝麻片，含口自化，無渣不膩，入放不疲，攜帶不碎，可作筵席佳肴，高級禮品和健身滋補品。 

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.