Guoquan Momo and Roasted Potatoes

Guoquan Momo and Roasted Potatoes

　　Guoquan Momo and Roasted Potatoes are staple and secondary foods in the daily diet of the Qiaoqi people. Guoquan Momo, also known as Daluomian Momo, is made from high-quality flour. Guoquan Momo is shaped like an ox tongue and topped with a layer of golden, crispy crust, offering both the soft and fluffy texture of steamed buns and the crisp, fragrant taste of pancakes. The potatoes produced in Qiaoqi are favored by locals for their coarse texture, low moisture content, and pleasant taste. To prepare Guoquan Momo, top-grade flour is mixed with water and left to ferment, with an appropriate amount of alkaline added. The dough is kneaded into shape, forming pieces about half a jin (250g) in weight that resemble “ox tongues.” These are placed along the upper part of the iron pot. Meanwhile, washed potatoes are placed inside the pot, with a bit of salt sprinkled on top and some water added. The lid is sealed tightly, and the pot is heated over high flame to steam. When the steam brings out the aroma of the buns, the heat is turned down to low and the dish is slow-baked for a period. Once the water inside the pot has dried up, the potatoes are thoroughly cooked, and the Momo crust has thickened into a golden brown hue, the dish is removed from the pot and served. This traditional cooking technique is known locally as “cooking everything in one pot.”