Nanping Gangzi Steamed Bun

Nanping Gangzi Steamed Bun

　　Steamed buns are a staple food for people in northern China, and those in Huaibei are particularly fond of them. As famous as Baishan’s Hard Dough Rolls, another well-known noodle dish is the Nanping Gangzi Steamed Bun. These buns are long, cylindrical rolls that resemble wooden poles—hence the name “Gangzi,” which means “pole.” The making of Nanping Gangzi Steamed Buns involves strict and careful selection of ingredients, with the flour used required to meet standards of fineness, dryness, whiteness, elasticity, and aroma. The Nanping Gangzi Steamed Bun has its own unique production technique that others simply cannot replicate. Great care is taken in kneading the dough, shaping, and steaming—all of which require precision. The temperature is carefully adjusted to ensure the dough rises fully and to just the right degree. The leavening method for the Nanping Gangzi Steamed Bun uses traditional yeast fermentation, with the main effort going into the kneading process. Once the dough is properly fermented, it becomes soft and fluffy, then it is repeatedly pressed with a wooden pole, while flour is continuously sprinkled on it. The dough gradually becomes firmer and firmer, resulting in a bun that is exceptionally chewy. The buns are then steamed in an earthen pot over a wood fire. The final product has a pure flavor, a satisfying firmness, and an attractive color.