Pingyao Wontuo

Pingyao Wontuo

　　Wontuo is a traditional snack in Pingyao County and a great pairing with alcoholic drinks, known for its rich local flavor. Wontuo was created in the early years of the Guangxu reign during the Qing Dynasty by Dong Xuan, a renowned chef from Nanbao in Pingyao County, and has a history of over 100 years. In 1900 (the 26th year of Guangxu), when Empress Dowager Cixi and her entourage were fleeing to Xi'an, they passed through Pingyao. After tasting Dong Xuan’s wontuo, they were full of praise and bestowed generous rewards. Legend has it that from then on, wontuo became an imperial dish, greatly enhancing its fame. It gradually spread to the public and became a popular snack commonly found in eateries and food stalls.

　　Wontuo is mainly made from white flour. It combines the best qualities of cold jelly and sausage, featuring the refreshing taste of cold jelly as well as the rich aroma of sausage. It is refined yet not greasy, smooth and delightful. It can be served cold in summer and hot in winter, making it suitable for all ages and popular all year round. It is a much-loved traditional snack. The traditional craft of making wontuo has been passed down through generations and continues to be refined. Currently, the version made by Dong Xingwang, the fourth-generation descendant of Dong Xuan, is considered the most exquisite.

　　The method for making wontuo is as follows:

　　[Ingredients] Flour, rapeseed oil.

　　[Process] Mix the flour with warm water at a ratio of 1:66 to form a paste, then add 0.6% saltwater, star anise water, and 5% rapeseed oil per jin (500g) of flour. Stir well and divide into small five-inch dishes. Steam for 15 minutes, then remove and let cool.

　　Cold serving: Cut the wontuo into strips, place them on a plate, and mix with vinegar, minced garlic, sesame, chili powder, and sesame oil.

　　Stir-fried: When the pork is about 80% cooked, add the wontuo strips to the pan along with shredded yam, bean sprouts, and other seasonings.

　　[Features] Pale yellow in color, it holds its shape when folded, smooth as jade.

　　(Pingyao)