Dingshi Guokui and Tang Shaomo

Dingshi Guokui & Tang Shaomo

　　Dingshi Guokui and Tang Shaomo are made without alkaline agents, fermentation, or added sugar. They are entirely hand-kneaded into concave, round flatbreads before being shaped and baked. One is thick, the other thin; one white, the other yellow; one plain, the other sweet. Though they appear hard and produce a clear “dong-dong” sound when tapped, they are surprisingly soft and delicious when eaten. When served hot, their crusts are crispy; when cold, the insides remain soft and fluffy—completely different from ordinary flatbreads or baked buns. They also have a long shelf life, making them ideal for travel. They can be stored for up to five days, and travelers often enjoy them with hot water or noodle soup, which brings out a fragrant, sweet aftertaste that lingers in the mouth. Among the Hui people in Langzhong, the five Wang brothers—renowned for making Dingshi Guokui and Tang Shaomo—are affectionately nicknamed “Big Bun,” “Second Bun,” “Third Bun,” “Fourth Bun,” and “Fifth Bun.” Today, the Fifth Bun continues the family business.

The method for making Dingshi Guokui • Tang Shaomo involves mixing premium wheat flour with water to form a dough of suitable softness and firmness. Small pieces are then pinched off and rolled out using a small rolling pin. As the maker rhythmically taps the rolling pin against a small workbench, a glowing iron plate atop a charcoal stove awaits. The finished guokui is placed on the plate to bake. For Tang Shaomo, an appropriate amount of cane sugar is added, and sesame seeds are sprinkled on the surface, resulting in a pastry that is both fragrant and crisp.