Qianjiang Guokui

Qianjiang Guokui

　　Guokui is a type of baked flatbread made from wheat flour cooked on a flat griddle. There are many varieties of Qianjiang Guokui, including scallion guokui, chopped guokui, duck guokui, shoulder-pole guokui, fried guokui, and lard guokui, among others. The most famous is the lard guokui. The second most well-known is the shoulder-pole guokui, mainly produced in Zhugen Tan. It gets its name because its shape resembles the shoulder-pole used by local farmers to carry firewood, which has iron spikes at both ends. Unlike other types of guokui that are baked on a flat griddle, this one is baked in a specially designed oven. Once out of the oven, it is fragrant and crispy, and can be kept for up to ten days, making it suitable as a travel food. Chopped guokui is the earliest and most authentic form of guokui in Qianjiang, from which all other varieties are derived. Its original name is simply “guokui,” without any qualifying adjectives. The word “chopped” (some also say “white”) was added by locals to distinguish it from other types. It requires no additional seasonings and retains the natural color of the flour.

　　A good chopped guokui (or white guokui) has less “meat” but is fluffy, with a thick and crisp “crust.” People in Qianjiang often enjoy tearing open the two crusts of the chopped guokui and inserting a deep-fried dough stick inside to eat together, considering it the best possible breakfast.