Cold Bowl Trough

Cold Bowl Trough

　　Cold Bowl Trough

　　This dish is a unique specialty of Pianguan. After removing the husk from buckwheat, the grains are ground into particles, locally called "buckwheat offspring." These are manually pounded into a paste, strained through a fine sieve, and then steamed in bowls. Once cooled, it’s sliced into thin strips and served with vinegar, garlic, sesame, and shredded cucumber. Cold Bowl Trough has a firm yet tender texture and is surprisingly tasty, with a unique flavor. It helps cool down and prevent heat during summer. Traditionally homemade and consumed locally, it is also sold year-round in towns and cities, winning praises from everyone who tries it.