Pingyao Wontuo

Pingyao Wontuo

　　Pingyao Wontuo is a popular local snack commonly found at food stalls and eateries. It has a history of over 100 years. It was created in the early years of the Guangxu reign during the Qing Dynasty by the renowned chef Dong Xuan from Nanbao, Pingyao County, and features strong local characteristics. The main ingredient of Wontuo is wheat flour. It combines the best qualities of both liangfen (cold jelly noodles) and sausages—offering the refreshing and smooth taste of liangfen as well as the rich aroma of sausages. It is delicate yet not greasy, smooth and delightful. In summer, it can be served cold with dressing, while in winter, it's best hot-cooked. It suits all ages. Legend has it that in 1900 (the 26th year of Guangxu), when Empress Dowager Cixi and her entourage were fleeing to Xi'an, they passed through Pingyao and tried Dong Xuan’s Wontuo. They were full of praise and bestowed generous rewards. Since then, Wontuo became an imperial dish, gaining great fame and gradually spreading to the public.

　　 Wontuo is a traditional local snack from Pingyao County in central Shanxi and also makes a great drink accompaniment. It boasts strong regional flavors.

　　 Wontuo was created in the early years of the Guangxu reign during the Qing Dynasty by the renowned chef Dong Xuan from Nanbao, 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 and tried Dong Xuan’s Wontuo, were full of praise, and bestowed generous rewards. Legend says that from then on, Wontuo became an imperial dish, gained great fame, and gradually spread to the public, becoming a common snack found at food stalls and eateries.

　　 Wontuo is mainly made from wheat flour. It combines the best qualities of both liangfen and sausages—offering the refreshing and smooth taste of liangfen as well as the rich aroma of sausages. It is delicate yet not greasy, smooth and delightful. It can be served cold with dressing in summer or hot-cooked in winter, suitable for all ages, popular all year round, and loved by many as a distinctive snack.

　　 The traditional craftsmanship for making Wontuo has been passed down through generations and has continuously improved. Currently, the best version is made by Dong Xingwang, the fourth-generation descendant of Dong Xuan.

　　The method for making Wontuo is as follows:

　　 [Ingredients] Flour, rapeseed oil.

　　 [Method] 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 pound of flour. Stir well and divide the mixture into small five-inch dishes. Steam for 15 minutes, then take out and let cool.

　　 Cold serving: Cut the Wontuo into strips, place in a plate, and mix with vinegar, mashed garlic, sesame seeds, chili powder, and sesame oil.

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

　　 【Ingredients】 Buckwheat flour

　　 【Seasonings】 Garlic paste, chili, premium aged vinegar, and optionally ginger paste and sesame oil. For those who love spice, it's best to use first-harvest chilies, dried and ground, then poured hot over with sesame oil stir-fried with scallions. Alternatively, you can stir-fry chili powder in hot oil. Either works. In the depths of winter, you can stir-fry with bean sprouts. Heat some oil in the wok, and once it smokes, add scallions. When the scallions turn yellow, add the bean sprouts. Once the bean sprouts are 80% cooked, add diced Wontuo. Pour on garlic, vinegar, chili, sprinkle with salt, ginger, and MSG.

　　 【Method】 Add an appropriate amount of salt and ginger powder to the flour, mix with cold water to form a firm dough, then add a bit more cold water and knead to the hardness suitable for noodles. Continue kneading vigorously to develop the gluten, also called “resting the dough.” Once the dough is smooth and easy to handle, gradually add cold water and knead to thin it into a thick batter. Keep adding water in the same direction while stirring until the batter can cling to the edge of a spoon or bowl—the batter is ready. First heat the bowls in the steamer, then wipe off any condensation inside. Spoon the batter into the bowls, steam over high heat for about 20 minutes until cooked. Remove the bowls from the steamer while hot, spread the un-set batter evenly around the edges, and let cool naturally in a shaded area to form Wontuo. There’s also a more primitive way to make Wontuo: simply pour the cooked buckwheat batter into bowls and let it cool to form Wontuo.

　　 【Features】 Can be served either hot or cold, offering unique flavors that leave a lasting aftertaste.