Yuantong Oil Flower

Yuantong Oil Flower

　　Created in the late Qing and early Republican period by locals of Yuantong (now Yuantong Town). It uses refined flour, solid lard, salt, Sichuan peppercorn, and other ingredients. The production process is improved based on that of steamed twisted rolls. When served on a plate, the finished dish resembles an exquisite handicraft. A visual delight, when you lift a piece of the Oil Flower with chopsticks and give it a shake, it fans out into silver-like strands over a foot long. The aroma is rich and inviting, with a long-lasting taste that is perfectly balanced between salty and numbing, oily yet not greasy. (Chongzhou)