Gutian Fried Dough Sticks

Gutian Fried Dough Sticks

　　Fried dough sticks are the most common snack in Gutian, usually eaten for breakfast along with congee, soy milk, or milk.

　　 Fried dough sticks have a long history. As early as the Northern and Southern Dynasties period, the scientist Jia Sixie documented methods for making deep-fried foods in his book "Qimin Yaoshu" (Essential Techniques for the Welfare of the People). According to the "Qing Bai Lei Chao," it is also recorded: “Deep-fried Gui, about a person’s length, made from pounded dough and flattened thin, then twisted into a rope-like shape and deep-fried. Initially, it resembled the human form, with two upper hands and two lower feet... During the Song Dynasty, people despised Qin Hui for betraying the nation, so they created this pastry in his likeness and deep-fried it as a form of symbolic punishment.” In the Southern Song Dynasty, Qin Hui falsely accused and killed Yue Fei. Out of hatred for Qin Hui’s betrayal, people shaped dough into human forms, deep-fried them in oil, and vented their anger this way, calling them “deep-fried Qin Hui.” This is how fried dough sticks evolved.

　　 What makes Gutian’s fried dough sticks truly unique is their deliciously crispy and melt-in-your-mouth texture. These sticks are deep-fried over high heat at an intense temperature, resulting in an exceptionally crunchy and aromatic bite with a rich oily fragrance. Just one stall frying dough sticks in the morning can fill the entire street with the mouthwatering smell — you truly have to taste it to believe it. The biggest difference in Gutian’s method of making fried dough sticks is the use of high heat to ensure both the inside and outside are thoroughly cooked, leaving the sticks semi-transparent throughout.