Wang Youcha

Wang Youcha

　　Wang Qinghe, born in the late Qing Dynasty, lived his whole life on North Street in Pengshan County. He passed away more than ten years before the liberation, at the age of over 50. During his lifetime, he continuously improved the traditional preparation and serving methods of youcha (oil tea), earning widespread praise from the public and becoming famously known as “Wang Youcha.”

The process of making youcha starts by taking high-quality wheat flour and mixing it with an appropriate amount of water, similar to making steamed buns. After fermenting the mixture, it is rolled out thinly and evenly with a rolling pin, then cut into strips. Each strip is hand-rolled into a slender, round shape, coated with vegetable oil, and then coiled into a large clay jar without sticking to each other. Later, each strand is taken out and, much like handmade noodles, repeatedly stretched between both hands until it becomes as thin as bicycle spoke wire. These strands are then deep-fried in oil at 150 degrees Celsius until golden brown and placed in a large hemp jar. Once cooled inside the jar, they become crispy and can be stored for a long time without going soft or spoiling. These are the croutons used in youcha. They are so fine that even elderly people without teeth can easily bite and enjoy them as a snack.

To serve youcha, take a handful of the croutons and place them in a bowl. Drizzle the surface with a smooth rice paste mixed with lard, then sprinkle with sesame flowers, Sichuan peppercorn, and salt. Stir gently with a spoon before eating. The dish is fragrant, crispy, hot, and bursting with flavor, making it suitable for all ages and extremely delicious.