Niēbābā

Niēbābā

　　Niēbābā

　　Niēbābā, also known as miēgēdā, is traditionally served as a supplement to rural staple breakfast foods such as steamed cornbread (wōwōtóu) or mantou, though it can also be eaten as a main dish.

　　The flour used to make niēbābā includes wheat flour, sorghum flour, and fine millet flour, while the accompanying vegetables generally fall into two categories: wild greens and cultivated vegetables.

　　Wild greens include alfalfa, sow thistle, sandrice, cornmeal, and broomcorn, while cultivated vegetables include potatoes, sweet potatoes, red and white radishes, leeks, and pickled vegetables. Depending on personal preference, different ingredients can be selected. Salt, Sichuan pepper, and chopped scallions are added to the flour, then chopped or grated vegetables are mixed in. A suitable amount of warm or cold water is added to blend the flour and vegetables evenly (use more vegetables and less flour for the best flavor). The mixture is then shaped into roughly uniform oval balls and steamed. A dipping sauce is made by sautéing chopped scallions in oil, then adding an appropriate amount of soy sauce, vinegar, and chili. The freshly steamed niēbābā, served with this sauce, is not only colorful, aromatic, and delicious but also highly nutritious — a true green food that helps reduce fat, improve physical health, and promote longevity.