Gaozhuang Steamed Buns

Gaozhuang Steamed Buns

　　When traveling to Yangcheng, how can you enjoy the delicious dishes on the table without some staple food to go with them? Gaozhuang steamed buns are soft, sweet, and famous across southeastern Shanxi — you really ought to give them a try.

　　Gaozhuang steamed buns are taller and larger than ordinary ones, snow-white in color and soft as sponge. Though they may look simple, their preparation involves strict standards. First, the wheat must be washed clean and sprouted under a damp cloth at 30°C. Once sprouted, it is dried and ground into flour. To make the buns, first mix a certain proportion of koji, millet, and warm water into a thick porridge, then let it sit at 35°C for six to eight hours to make bran ferment. Next, soak the bran ferment in water at 30°C–40°C for about an hour, then take it out to make small ferment. Then, use the small ferment to knead the dough, letting it sit at 35°C for eight hours. Finally, add more bran ferment and knead the dough with sprouted wheat flour until the dough no longer sticks to your hands, the bowl, or the work surface — achieving what locals call “three smooths”: hands, dough, and bowl. The shaped buns are then placed in a special wooden box and steamed after being preheated on the lid of a heated steamer for twenty minutes — a process locals call “fermenting” the buns. This method yields buns that are smooth, white, tall, and well-shaped, resembling Mongolian yurts, snow-white in color, soft as cotton, with paper-thin skins and naturally layered interiors. They are fragrant to smell and refreshing to eat, making them an ideal dish for entertaining guests — hence the name “Gaozhuang.”

　　The production of Gaozhuang steamed buns is complex, and any slight mistake can prevent the buns from turning out as high-quality products. Well-made Gaozhuang buns are sweet and delicious, hold up well to chewing, and become crisp and flaky when baked — suitable for all ages. Moreover, they do not get infested or moldy even in summer.