Recipe

Sao Zimian

Blend the flour with water added bit by bit and twist with chopstick or hand. The flour must be blended properly to be the state of not being too soft nor too sturdy. Roll the dough to be flat and sliced it into long noodles.

Dice lean mutton, stir-fry until they become dry, and then add salt, ginger and pepper. Fry for a few minutes and add cold
water just over the mutton dices. Braise for a few minutes and add more water. Then it can be mixed with noodles for eating.


Chao Hubo

Mix flour with alkali till pretty sturdy and put it aside for a while. Then roll it into thin cake. Bake it till half-cooked and slice into strip. Put some oil in the pot and fry mutton string. Add bean cube, garlic, shallot, young garlic bolt, salt, monosodium glutamate, ginger, sauce and Bunge prickly ash and a few spoons of mutton soup. Put the flour strips in and cover the pot till the strips are cooked.

Chao Gede

Blend the flour till it is not too soft nor too sturdy. Roll it and slice into strips about 1cm wide and chop into dices. And rub them into lumps. Add oil in the pot, then fry shallot, garlic and ginger till golden and put into chili, tomato, young garlic bolt and salt. Fry for a while and pour into some vinegar, sauce and water. Boil the lumps then put it into the above liquor and fry for a while. Before fill in the dish, add some coriander.

Dian Dan

Flatten the lumps and roll them into sticks. Steam the sticks

for 30 minutes. Then cool them off and slice into round pieces.

Finally mix the pieces with salt, chili oil, garlic, shallot and coriander.


Braised Cut Noodles

Blend the flour properly and put the dough aside for a while.

Add oil in the pot, then fry shallot, garlic and ginger till golden and put into chili, tomato, young garlic bolt and salt. Fry for a while and pour into some vinegar, sauce and water. If needed, put some meal.
Knead the dough again. Then cut the dough into slices in the pot with boiling water. Finally, when they are cooked, mix them with the liquor.


Braised Mianjin

Blend the flour into dough and put it aside for a while. Then tweak it in the water till it is pretty flexible and with a lot of small alveoli. This is Mianjin.

Slice the Mianjin into small pieces and fry in oil till they become golden.
Add oil in the pot, then fry shallot, garlic and ginger till golden and put into chili, tomato, young garlic bolt and salt. Fry for a while and pour into some vinegar, sauce and water. When the liquor is boiling, put into the pieces of Mianjin, bean cube and vermicelli. Finally, braise till the liquor almost dry up and add some coriander.

La Tiaozi

Blend the flour properly and put the dough aside for a while.

Add oil in the pot, then fry shallot, garlic and ginger till golden and put into chili, tomato, young garlic bolt and salt. Fry for a while and pour into some vinegar, sauce and water. If needed, put some meal.
Roll the dough flat and cut it into strips of about 3cm wide. Draw out the strips into longer and thinner ones. Then boil
them till cooked and mix with the above liquor.



San Zi

Boil Bunge prickly ash, then take out the Bunge prickly ash and add sugar, oil, and churn up the water. After the water cools off, blend flour with it into dough. Knead the dough hard again and again till springy. Rub the dough into strip and slice into dices. Rub the dices into thin strips. Wind the strips in spiral. Finally, fry the spiral till golden.

Yang Panchan

Boil Bunge prickly ash, then take out the Bunge prickly ash and add sugar, oil, and churn up the water. After the water cools off, blend flour with it into dough.

Slice the dough into lumps and smear oil. Poke a hole in the center of the lump with finger and rub it into a ring. Then twist the ring into two rings and splice them.
Finally, Fry the two-double ring till golden.



Seedcake

Ferment the dough and add some soda powder or water braised with Bunge prickly ash and milk powder.

Slice the dough into lumps, and roll them into the shape of roundness. Have two cuts on the round cake for being heated evenly.

Fry the cake in the boiling oil, but tenderly heat the oil. Finally
take out when it becomes golden in both sides.



Soup Dumpling

Roll the lumps to thin round sheets with the center thicker than the edge. Chop pork or mutton and radish into crumbs. Mix them with ginger, shallot, garlic, salt and other condiments. Put the stuffing on the flour sheets and wrap them.

Cut the mutton into dices and fry them till dry up and add chili, salt, shallot, garlic and vinegar. Then add water. When it is
boiling, add dices of radish and potato and add more water. As it is boiling again, put into bean jelly and dumplings. After the dumplings are on the surface, add a little water, and it is done as boiling again.



Jiu Mian

Blend the flour and knead the dough properly. Cut the mutton into dices and fry them till dry up and add chili, salt, shallot, garlic and vinegar. Then add water. As waiting for the water boiling, roll the dough into pieces and slice the pieces into strips. As the water boiling, put into dices of radish and potato. Then tweak the flour strips with thumb and index finger into small lumps in the boiling liquor. Finally, as boiling again, add coriander and vegetables.