Spirals

Spirals

　　　　Spirals are a type of noodle-based snack in Beijing cuisine, and a variation of Spirals is known as "Dry Crisp." In the old days, at large wine jar shops, drinkers would often order a bowl of wine and buy two Dry Crisps from a bun shop to take along — they could serve as both a drink accompaniment and a staple to stave off hunger. As a result, Beijingers have a saying: “Dry Crisp with wine — crisp and delicious.”

　　Preparation Method:

　　1. The main ingredients for Spirals are flour, sesame paste, oil, salt, Sichuan peppercorn, and alkaline flour;

　　2. Mix the flour, fermented dough, and alkaline together to form the dough, then roll it into a long strip and divide it into small pieces weighing about 75 grams each;

　　3. Flatten the dough into thin sheets, spread sesame paste on top, roll them into cylindrical shapes, press flat, and then cut them in half lengthwise.

　　4. Place the two cut halves together with the layered side facing down, pinch the edges on the back firmly, hold both ends with your hands, use one hand to steady one end, and with the other hand, stretch and twist in one direction. Once twisted, press flat and place in a baking tray to bake until done. The quality of Spirals should feature even strands, no tangles, a neat base, and a brownish-yellow color.

　　Dry Crisp is made by placing Spirals that haven’t sold by the end of the day into the residual heat of the dying fire in the oven’s flue. After being gently baked by the remaining warmth, all moisture evaporates, turning them into Dry Crisp. Dry Crisp can be crumbled with a touch of the hand, offering a crispy, salty, and fragrant taste with an unforgettable aftertaste.