Yuncheng Snack Full Collection_Yuncheng Special Snacks Food Introduction
Yuncheng is affected by monsoons throughout the year and falls under the warm temperate continental monsoon climate. During the Song and Yuan dynasties, it was named "Fenghuangcheng," "Yunshicheng," or simply "Yuncheng"—known as a city dedicated to salt transportation, with no other place in China having such a designation.
Specialties Snacks include: Wenhui cake，mutton carrot, Jishan twist， twist,cold jelly Rihou sesame crisp sugar
mutton soup with bread
Introduction
Mutton soup with bread is also known as mutton bread or bread soup. Ancient names included "yogeng" ( ). It was a famous dish in Northwest China, particularly well-known in Xi'an, where Su Shi of the Northern Song dynasty wrote: "Lan cuisine has bear and lamb meat, while Qin's cooking is only about lamb soup."It is finely prepared with rich flavors, tender meat, thick broth, not greasy, nutrient-rich, fragrant, appetizing, and leaves a lasting taste."Being warm and satisfying, it is loved by people from Xi'an and the Northwest region. Foreign guests also seek it out for a feast of the senses. Mutton soup with bread has become the "total representative" of Shaanxi's famous foods. Historical CultureIn the past, mutton soup with bread was created to be offered as tribute to the emperor and was called "yogeng."Its history dates back to the 11th century BC when it was part of royal feasts. While Xi'an and Lanzhou's mutton soup with bread are similar, they differ significantly in preparation.
In Lanzhou, cooked mutton is sliced and served with
noodles, garlic sprouts, and cilantro. It is poured with lamb broth and eaten as it is. The bread used in Xi'an is a dead dough (unfermented) pie, while Lanzhou uses a local leavened pie that maintains the original flour，aroma even without additional condiments. Preparation methods also vary. In Xi'an, one needs to break the bread and reheat it in the broth, whereas in Lanzhou, you just get a large flatbread with a prepared soup.You can tear the bread into pieces and dip them into the lamb broth or take bites of the mutton along with noodles and vegetables, offering an unforgettable experience. IngredientsStaple: Fried pancake (standard serving) 200 grams,mushroom flower (dried) 50 grams, wood ear mushroom (water-soaked) 50 grams, vermicelli 50 grams, scallions 10 grams, coriander 10 grams, cooked mutton 100 gramsSeasonings: salt 4 grams, monosodium glutamate
2 grams,
pepper powder 2 grams Preparation steps: 1. Break the fried pancake into small pieces;2. Clean and tear the mushroom flower and wood ear mushrooms; 3. Soak vermicelli;4. Wash scallions and cut them into sections; 5. Clean coriander,6. Slice cooked mutton for serving; 7. Place broken fried pancakes in a pot, add lamb broth, mushrooms, vermicelli, scallions, cook until done;
8. Season with salt, monosodium glutamate, and pepper powder, mix well, serve in a bowl;9. Add slices of cooked mutton on top, sprinkle coriander. Cat's Ear Introduction Cat's ear is a traditional Han Chinese snack popular in Shanxi and Shaanxi provinces.
Despite its name suggesting it is made from cat ears, the food got this name due to its shape resembling cat ears. In northern China, cat's ear is often eaten as a main dish. In southern regions, they are more commonly served asdessertsor snacks. Historical CultureCat's ear is widely enjoyed in Jinnan (Yuncheng, Linfen), Jinzhong, and Jinnorth areas of northern China. It is chewy and easy to prepare, versatile with different ingredients. Due to its simplicity and popularity, it remains a favorite among locals.In central Shanxi, it uses flour, while in high-altitude regions like Yanzhou, people use oat or buckwheat flour, naming them "rolled dumplings" or "rolled noodles."The softness of the oat flour allows for intricate designs and patterns.
Cat's ear originated from northern China, particularly in Jin dialect areas such as northwestern Shanxi, western Inner Mongolia, and Zhangjiakou. It is commonly called "gutaoer" there.
In Guanzhong (central Shaanxi), a similar dish named "Maishu (maicai)" exists.
The preparation involves mixing flour or buckwheat flour into dough, cutting it into small pieces, and using the thumb to shape them into ear-like forms on the board.Boil in water until cooked, then add vegetables or sauces for serving.. It is not made of cat ears as its name suggests, but named so due to its similar appearance. In northern China, cat's ear noodles are mostly considered a staple food in the region, while in southern regions they are more commonly eaten as snacks and delicacies.snacks and
Cultural History
Cat's ear noodles are a type of popular in areas such as Jinnan (Yuncheng, Linfen), Central Jin, Northern Jin, etc. in northern China. They have a chewy texture and are easy to prepare using various types of flour and toppings, making them popular among the local population. In the Central Jin region,white flour and millet flour are commonly used;in Yanbei and Xinxian's highland areas, people use oat flour or buckwheat flour, naming them "zhantiegadao" or "zhantiedatiao". Especially due to the softness of oat flour, they can be rolled into patterns like flower petals and whiskers. Cat's ear noodles originated in northern China, mainly in Jin dialect areas such as central and northern Shanxi Province, western Inner Mongolia, and Zhangjiakou City in Hebei Province. This type of noodle is very common in these regions. In Guanzhong, a similar food called "mashí (ma seed)" also exists. The preparation method involves kneading flour such as white flour or buckwheat flour into small pieces and using the thumb to form them on a board.millet flour are mixed, then boiled in water, drained, and served with vegetables or broth. Due to their shape like cat ears and difficulty in pronunciation of the local name, they are also known as "cat's ear noodles". In some areas, they can be steamed with 30 grams of garlic (white skin), 15 grams of salt, 3 grams of monosodium glutamate, 1 gram of pepper powder, 25 milliliters of cooking wine, Cook and then eat. Buckwheat has a unique flavor; it is harder to digest than wheat flour, so it helps with hunger.
Preparation
1. Place wheat flour in a bowl.
2. Add a little salt to the water when mixing dough.
3. Gradually mix water using chopsticks until it forms a sheet-like consistency.
4. Knead with hands until achieving "three lights": clean bowl, clean hands, clean dough.
5. Cover the dough with a wet cloth and let it rest for 30 minutes.
6. Cut into strips then into small granular pieces.
7. Use your thumb to make a cat's ear shape by pressing on one end and pushing forward.
Bubble Cake
Introduction
"Bubble Cake" is also known as Oil Fried Cake, popular in the Jin South region of Shanxi province including Houma, Linfen, Ruicheng. It's named after its appearance with many bubbles on the surface.
Preparation
Bubble Cake uses simple ingredients like white flour,pork fat, sugar, dried tangerine peel, spices etc., and is quite complex to make involving several processes such as steaming the dough, preparing the filling, and frying. Each process has strict procedures. After being taken out of the oil, it looks like an unopened peony flower. The bubbles are white with a slight yellow tint, very fragrant, crispy, and sweet. A master from Houma City, Cu Ziming, makes "Imperial Cuisine Bubble Cake," which is crystal clear, crispy, and sweet. This dish, originally served exclusively to Empress Dowager Cixi during the late Qing Dynasty, usesginseng , dang shen , astragalus , over ten precious medicinal herbs, and sweetens with sugar, rose petals, apricot kernels, and walnuts. Not only is it delicious but also has benefits for nourishing the body.Lamb Offal Soup Introduction
Lamb offal soup originates from Xinjiang County in Shanxi province, a famous local delicacy. It's made with lamb bones to create superior lamb broth, combined with ingredients like lamb intestines,
liver
, lungs, blood,stomach, and meat, all served with lamb oil chili sauce, coriander, green onions, etc., it is extremely delicious. Usually paired with Jin South snacks such as fried dough sticks or flatbreads in the soup, it's a must-have for the cold seasons in Xinjiang and southern Shanxi.Folklore An old saying goes: "Taiyuan Xianyang New also good."
Unlike other places in region that use lamb offal, this does not include tofu or vermicelli.
Early morning sees a steady stream of customers who finish the soup quickly. It's rich and fatty with iron and protein, making it perfect for winter consumption.Preparation Ingredients:800 grams of lamb head meat. Auxiliary Materials:50 grams of lamb lung,50 grams of lamb intestines (large intestine),50 grams of lamb heart, 50 grams of lamb stomach, 100 grams of coriander. Seasonings: 60 grams of green onion, 30 grams of ginger,50 grams of garlic, 15 grams of salt, 3 grams of monosodium glutamate (MSG), 1 gram of pepper powder, 25 grams of cooking wine, 15 grams of vinegar. Preparation Steps:
1. Rinse the lamb lungs with water until clean and cut them into 4 cm long and 2.5 cm wide pieces.
2. Rinse the intestines and stomach with salt to remove mucous, then boil in water for a few minutes, then cut them accordingly.3. Place various lamb offal, green onion knots (tied), ginger chunks into a sandpot, add water and cook until well done, then season and serve. Southern Fine Pastries
Introduction Southern fine pastries are a traditional specialty of city in Shanxi province, introduced from the south over 400 years ago. Over time, they have become unique to this region due to their intricate processing techniques and delicate appearance. They differ significantly from other Shanxi pastries in that they are finely crafted with smooth textures and varied flavors.Historically Legend has it that during the middle of the Qing Dynasty, a person named Wu Gengyun could not take office due to another official's presence. To support himself, he invited pastry chefs from Suzhou and started a shop called "Changchun Zai" in.In 1736-1795 during the Qing Dynasty, a pastry chef named Lu Quxing (from Longyuan, Linzi) left Changchun Zai to open a store called "Futong Hui." The meaning of Futong Hui is that profits are shared among all employees. Wang Ywen was the shareholder and Lu Quxing was the manager.
They were innovative and business-savvy, adopting southern pastry techniques while adapting them to local tastes, creating unique pastries with a wide range of flavors and styles.These specialties have become one of the eight famous pastries in Shanxi. mixture and 15 grams of vinegar. Cooking Method:
1. Rinse the sheep's lung under running water to remove impurities and bile; make incisions on each lobe of the lung.
Remove the liquid, rinse it with water, and boil in a pot until the blood is removed and cleaned, then cut into 4 cm long and 2.5 cm wide rectangular pieces and let them sit in clear water for a while. Clean the sheep's intestine and stomach by rubbing them with salt to remove mucus and fats; cut the intestine into 2 cm long segments and the stomach into 3 cm long and 2 cm wide blocks, and clean the heart of blood and impurities before boiling it for several minutes, then slice it.
Clean the sheep's head of hair, boil it in water for 10 minutes, remove the skull bones, and cut off the face, tongue, and ears;cut the sheep's meat into 5 cm long and 2.5 cm wide pieces, and the ears and tongue into thin slices. Place various types of sheep organs, 20 grams of knotted green onions (tied), 25 grams of ginger slices (cut) in a casserole, add water to boil until foam rises, remove the foam, add cooking wine, cover with a lid and simmer for 3 hours over low heat.Remove the ginger and green onions, add salt, pepper powder, chopped green onions (40 grams), minced ginger (5 grams), garlic paste, cilantro leaves, etc., then serve. Southern Fine Pastries
Introduction
Southern fine pastries are a traditional Han Chinese delicacy in Yuncheng City, Shanxi Province. They were introduced from the south over 400 years ago and have evolved into unique products specific to this region.
These pastries differ from other types of in that they are finely crafted and delicate.
In terms of craftsmanship, they also require fine division. Southern fine pastries come in a wide variety with different flavors, beautiful shapes, clear layers, and characteristics such as crispiness, softness, sweetness, and fragrance. They have become one of the Eight Major Famous Pastries of Shanxi Province.Cultural History Legend has it that during the Qing Dynasty's middle period, a man named Wu Gengyun served as an acting provincial governor in Yuncheng but was unable to take office due to his predecessor remaining in position. To make ends meet, he invited several pastry chefs from Suzhou and established a shop called "Chang Chun Zai" with them. During the Qing Dynasty's reign of Emperor Qianlong (1736-1795), pastry chef Lu Chuxing from Linyi's Youqian village left Chang Chun Zai to open another store named "Futong Hui" in the western side of today's Liberation Road in Yuncheng.
"Futong Hui"'s meaning is that profits and benefits are shared among its owners, managers, and employees. Wang Yuwen was a shareholder while Lu Chuxing was the manager. They were innovative, skilled at business management, and incorporated Southern pastry techniques into local tastes to create unique pastries with distinct flavors, which became popular across North China and Northeastern regions.
As a result, Jishan Ma Hua was included as an imperial delicacy, and it continues to be sent as tribute each year.
Jishan Ma Hua gained widespread recognition and has been passed down through generations.
BaoziIntroductionBaozi are a common traditional Chinese snack in everyday life. Nan-style dim sum is also one of the Eight Famous Snacks in Shanxi.
Method
1. Dough Water Activation: Flour 14 kg, Lard 2.8 kg, Warm Water 7.5 kg
Flakiness Oil: Flaky Flour 14 kg, Lard 6.3 kg
Hard Filling: Granulated Sugar 5 kg Ginger Flowers.2 kg Molasses 6.4 kg Cooked Flour 5 kg, Green and Red Tendrils 0.8 kg, Rock Candy 0.8 kg, Vegetable Oil 1.6 kg
Soft Filling: Granulated Sugar 8 kg, Ginger Flowers 0.2 kg, Molasses 0.2 kg, Lard 1 kg, Watery Bean Paste 13 kg
Oil Coating for Pancake: Table Sugar 14 kg, Honey 2 kg, Cooked Flour 4 kg, Granulated Sugar 7 kg
Frying Oil 4.5 kg
2. Flakiness Oil Activation: Dough Material: Flour 16 kg, Lard 3.2 kg, Warm Water 8.5 kg
Making Flakiness: Flour 16 kg, Lard 8 kg
Soft Filling Preparation: Watery Bean Paste 27 kg, Cooked Flour 3 kg
Filling with Sand: Granulated Sugar 19 kg, Lard 2.7 kg, Ginger Flowers 0.1 kg, Molasses 1 kg, Fried Oil (Vegetable Oil) 9 kg
3. Watery Bean Paste:Mung Beans or Small Beans 70 kg Table Sugar 100 kg Vegetable Oil 35 kg Water 140 kg Alkali Powder 0.5 kg
.5 kg Dough per batch, wrap with 250 g of flakiness and roll into a 7 mm thick sheet, hand-rolling into a long strand about 1.5 cm in diameter, cut into small segments, approximately 1 cm thick, becoming dough strands.
2. Take the dough strands, flatten them, take 60% of the watery bean paste and also flatten it, then mix with sugar 40%, wrap up in the middle to form a semi-finished product.
3. Then put into oil pot frying (the oil temperature should be maintained between 100～120℃), fry until cooked, take out and cool down, this is the finished product.
4. The difference between dough water activation and flakiness oil activation lies in filling the ingredients. Dough water activation uses large wrapper dough, each 500 g of dough wrap using 250 g of flakiness, wrapped after, rolled into a strand about 1.5 cm thick, cut into small pieces about 3 cm long. Wrap with filling ingredients to form semi-finished raw materials.
After frying the raw materials in oil, place on an iron grid and pour a sugar syrup made from sugar, honey, warm water.
Yanwei Juyua
Introduction
Yanwei Juyua is a famous local delicacy snack of Linxi County. The first person to pickle this product was from the East Gate Shengcayuan in Linjin Town. Due to its outstanding flavor, it became widely popular. It has a history of over 100 years. This juyua is dark and glossy, with a strong soy sauce aroma, refreshing and tasty, with a slightly sweet taste, making it an excellent condiment.
Historical Culture
Shanxi has a long tradition in making soy sauce. Based on the refined craftsmanship, various pickles have emerged. Yanwei Juyua is one of the famous traditional specialties of Yuncheng City. It originated from Shengcayuan in Linjin Town in 1906. Yanwei Juyua is made with jade gourd and soy sauce as ingredients, pickled through a process. The raw material for jade gourds in Yanwei Juyua are the jade gourds produced in Linjin Town of Shanxi Province, also known as Cucumber.
Method
The exterior of the jade gourd is similar to that of a cucumber. The color is slightly yellowish, with fine skin and thick flesh, white and crisp, selecting mature cucumbers in late summer for use along with high-quality soy sauce. Wash the jade gourds, cut them open, remove the seeds, wash thoroughly, first add salt to brine it;then add soy sauce and season water for fermentation. After selection, washing, cutting into pieces, removing the inner flesh, pickling, sealing, sun-drying, mixing and seasoning, packaging through several dozen processes. Yanwei Juyua appears brownish yellow when dry, shiny with a strong soy aroma, salty but slightly sweet, crisp and refreshing, retains its color and flavor for long storage periods.
Duration of the production cycle is about six months.
Jixian Mao
Introduction Jixian Mao is a traditional flavored snack in Yuncheng. Legend has it that the original maos were imperial food, and when they spread to the people, their shape became two strands of dough stuck together. In Hongtong, this form is still seen today. In the Qing Dynasty during Emperor Qianlong's reign, a merchant from Xiwèi Village in Zhidan Town brought it back home to Yuncheng and began selling it, attracting many customers. Over time, the merchant continuously improved the production techniques. The maos were changed from two strands to three, then twisted for frying into golden yellow, fine thread-like patterns. Historical Culture
Jixian Mao originated in the Sui Dynasty during Emperor Yang's reign in 581 AD and has a history of thousands of years. It is an oil-fried food with hard dough and meticulous ingredient preparation, offering unique flavors made entirely by hand.
Notably, the "Pishangzhai" Jixian Mao shop on Old Street in Zhidan was run by a family named Huang. Their maos were delicate and small, resembling two coiling dragons, golden yellow with a shiny appearance, crispy and fragrant, attracting many customers daily. During his tenure as a local official and state affairs, Jixian native Pei Yaoying (681-743), also known by the courtesy name Huanyi, never forgot to introduce Jixian Mao and Jixian Dazhǎo, traditional specialties of his hometown, to the imperial court.In the mid-Tang Dynasty, Chancellor Pei Yaoying was appointed as Chang'an Prefect. Later he served as governor of Ji, Xuan, and Jì states, then became Secretary of the House Department, and later promoted to Vice Premier and eventually Chancellor with the title of Prince Zhaocheng. He continued to recommend Jixian Mao during his service in various positions, ensuring its status as a court delicacy. During his tenure as Imperial Censor General Yao Tianfu from Nanyang County in Jixian, he was promoted to Secretary of the Department of Justice after serving in Jiang-Zhe. Upon tasting the hometown's small maos, he praised them highly and recommended them to Emperor Kublai Khan, earning favor with the imperial family.
During his reign, Ming Taizu Zhu Yuanzhang often ate Jixian Mao during his military campaigns in the Jishan area, never tiring of it after becoming emperor. In the Qing Dynasty, renowned scholar Ji Xiaolan made significant contributions to promoting Jixian Mao. His father-in-law Ma Yongtu, posthumously honored as a Scholar of Rujialang, served as county magistrates in Jianshao and Jixian counties of Shanxi Province and as Cabinet Secretary. Ma's daughter married Ji Xiaolan, and he often savored the maos his father-in-law brought him. In his writings, he praised them for their unique taste and quality.When Emperor Qianlong toured Jiangnan in southern China, Ji Xiaolan introduced local delicacies including Jixian Mao to the emperor who personally tasted it, praising its unique flavor and exceptional taste. From then on, Jixian Mao was included as an imperial delicacy and offered annually from local regions.
With this history, Jixian Mao gained widespread recognition and continues to be well-known today. Pan Cake
IntroductionPan Cake is a traditional snack in various forms. In Jixian, the evolution of pan cakes has led them to incorporate more filling options like meat, eggs, and vegetables, catering to different tastes. Jixian Pan Cakes have a golden yellow color with clear layers, crispy yet not brittle. They retain their aroma, flavor, and texture even after three days. The traditional pan cakes evolved into oil-sweetened ones, then added fillings such as meat, eggs, and vegetables to cater to diverse consumer preferences. One-Thread PastryThey can be categorized into many types, including flatbread, scallion pancake, filled baozi
, layered bread, stone cake (a special type of baozi from Yicheng County), etc.
Preparation Method
Jishan baozi were already famous during the Ming Dynasty. They come in round oil cakes, half-round scallion pancakes or spicy-tinged ones, and triangular oil cakes with distinct layers and a fragrant texture. The special taste of Jishan baozi comes from their meticulous attention to detail starting from raw materials, and particularly in the use of charcoal for cooking.Jishan baozi have a golden brown color, clear layers, crispy but not crumbly texture. Even after being stored for three days, they retain their original flavor. Over the years, Jishan baozi's consumption methods evolved from oil cakes to oil pastries, then added meat fillings, egg fillings, and vegetable fillings to cater to various customer preferences."One Nest of Crispy"，Layered Pancake Stone Cake (a specialty of Yan Cheng, Shanxi)
Preparation
Jishan pancakes were already famous in the Ming Dynasty, with round Flaky Pastry or half-moon scallion cakes or chili and pepper cakes, as well as triangular flaky pastries. The taste is fragrant and crispy. Jishan pancakes are particularly delicious because they start from the raw materials and pay attention to every small detail in the operation process. Especially in terms of fire use, costlier coke was chosen as the raw material. Jishan pancakes have a yellow and bright color, clear layers, are crispy without breaking, and fragrant and crispy. Even after three days, their color, aroma, and taste remain unchanged. Over the years, Jishan pancakes have evolved from oil-centered to flaky pastry, then adding meat, eggs,and leafy vegetables etc., catering to customers of different levels.
A Nest of Flaky Pastries
Introduction
Puff Pastry, a renowned traditional snack in modern Taiyuan, was created by Hu Shian, a senior level pastry chef at Jinyang Hotel, in 1958 based on dragon whisker noodles. It has become an exquisite delicacy served during banquets.
Preparation Method
Preparing puff pastry is actually quite simple. Take slightly rested dough and stretch it according to the noodle pulling method, resulting in 10 strands (1,024 threads). Then evenly place them on a work surface, applying vegetable oil to the noodles. Roll the noodles into a long strip and cut it into 20 small sections. Form each section into a round dough patty, placing it onto a baking tray, and bake with low heat until golden brown. Puff Pastry has since evolved into a series of snacks filled with ingredients such as red bean paste, almond cream, fruit preserves, etc.
North-side Lamb and Cucumber
Introduction
North-side Lamb and Cucumber is a famous Han Chinese snack from Shanxi Province, dating back over 100 years. It enjoys widespread popularity. It has a refreshing taste, is not greasy, and is beneficial to health. The best version comes from people in North-side town."North-side Lamb and Cucumber" does not refer to lamb and cucumber; "cucumber" here refers to a type of unleavened flatbread. This is a renowned specialty snack from the Yuncheng region, particularly famous in North-side town.
This name is due to the fact that radish flatbreads are made without leavening agents and are then cut into strips, cooked with fresh lamb broth, seasoned with sesame oil, green onions, chili and other seasonings. It is refreshing to eat, not greasy, and rich in nutrition. It has become well-known far and wide and is a beloved delicacy for people of Yuncheng all year round.Preparation Method The key to making lamb and cucumber lies in the lamb broth. The freshness of the broth depends on the selection of the lamb. In Yuncheng, people typically choose 30 pounds of lamb, which is tender and produces a rich, fragrant broth when stewed.
When cooking, it's important to start with
boiling, and then simmer at low heat until the lamb is tender. The meat should be lean but not dry and fat but not greasy; suitable for people of all ages. The second key ingredient is the unleavened flatbread, also known as a "cucumber" in this context.Prepare the dough without leavening agents, roll it out into thin sheets. Brush with vegetable or pork oil to create layers that can absorb the lamb broth's flavor when cooked. The third step involves frying some of the flatbread in oil first to prepare for cooking with the lamb.
Fourthly, salt
used must be from Yuncheng, a local specialty.
Chili oil is essential for enhancing the flavor.
Ingredients:Broth Ingredients: 300 grams of front leg lamb, 3 ginger slices, green onion, 15 cloves of
cumin.
Flatbread Dough Ingredients: flour and warm water.Seasoning Ingredients for Lamb and Cucumber: 2 green onions, 1 bunch of coriander, salt, cumin powder, Shanxi aged vinegar, self-made chili oil.
Broth Cooking Process:
1. Rinse the front leg lamb with water and chop it into large pieces.2. Put an appropriate amount of cold water in a pot, add the lamb legs,
bring to a boil over high heat, remove the frothy surface layer, then strain out the meat and rinse under warm water to clean off any residue.
3. Place the cleaned meat into an electric pressure cooker.
4. Fill with cold water to cover the meat, add ginger slices and green onion. Put cumin in a spice container and place it inside the pot.5. Close the lid of the pressure cooker and start cooking on "meat" mode for 20 minutes. 6. Once cooked, move the lamb and broth to a sandpot and continue simmering for another 20 minutes until the broth becomes clear and white.
7. The time spent preparing the flatbreads can be used to prepare another ingredient — "cucumbers," which refer to unleavened flatbreads.
Flatbread Dough Preparation Process:
1. Place 300 grams of flour in a mixing bowl and gradually add warm water.
2. Mix with chopsticks until the dough is free of dry powder, forming wet dough.3. Knead into smooth dough by hand. 4. In a small bowl, prepare some cold water. Dip four fingers except for the thumb in it and repeatedly poke the dough.5. After the dough has absorbed moisture, becomes smooth and translucent with gluten formation, cover with wet cloth and rest for 20 minutes. Flatbread Making and Frying:
1. Knead the rested dough on a work surface.2. Roll out into a sheet about 0.5 to 1 cm thick. 3. Brush with vegetable or pork oil evenly.
4. Sprinkle salt on top.
5. With both hands, stretch and roll the dough into long strips.
6. Twist the strip into a round dough ball.
7. Roll out to form flatbread.
8. Heat a flat pan over low heat, add a little oil.
9. Place the prepared flatbreads in the pan and fry on both sides until golden brown.
10. Remove from the pan when both sides are golden.
Lamb and Cucumber Cooking Process:
1. Chop green onion whites and green parts finely, chop coriander.
2. Fry chopped green onions in the oil left after making flatbreads.
3. Cut cooked lamb into slices.
4. Add the lamb to the pot.
5. Pour an appropriate amount of broth over the meat.
6. Add salt and cumin powder, then add homemade chili oil.
7. Bring to a boil.
8.8. Cut the flatbread into noodle-like strips. 9. Add these strips to the pot.
10. Add chopped coriander and green parts, cook for 2-3 minutes.
11. Remove from heat when done.
12. Cooked lamb and cucumber dish.
All the cooked flatbreads are fried.
[The Process of Cooking Lamb and Carrot]:
1. Separate the white and green parts of the spring onion, chopping them into fine pieces; cut coriander into fine pieces.
2. In the remaining oil from frying the flatbread, add chopped white spring onions to fry until fragrant.
3. Slice the cooked mutton into pieces.
4. Place the sliced mutton in the pot.
5. Pour an appropriate amount of lamb broth over the mutton to cover it.
6. Add a suitable amount of salt.
7. Add a suitable amount of Sichuan pepper powder.
8. Add homemade chili oil, and cook until the broth boils in the pot.
9. Cut the cooked flatbread into thin strips like noodles.
10. Add the cut flatbread strips to the pot.
11. Sprinkle with coriander and green spring onions, simmer for 2-3 minutes before serving.
12. Serve the finished lamb and carrot dish.
