Bangbang Mo

Bangbang Mo

　　Bangbang Mo is a specialty of Pucheng County in Shaanxi Province. It is a newly developed product based on the traditional steamed bread technique known as "chuantou zhengmo." Rich in nutrition, crispy and delicious, it aids digestion and benefits the stomach. With a full range of flavors, excellent quality, and affordable price, it is also convenient to eat—making it one of the top food choices for home or travel. As the name suggests, Bangbang Mo is stick-shaped, typically about three-quarters the length of a palm and roughly as thick as three or four fingers held together. Made from high-quality flour—loved even by horses that sneak a bite—along with a small amount of seasonings mainly including fennel and sesame, along with salt, it goes through a process of kneading, fermenting, proofing, and baking to achieve its refined taste. So why is Bangbang Mo especially delicious? These crispy little bread sticks offer the mild sweetness of wheat flour, the unique aroma of fennel and sesame, and the faint saltiness of the seasoning. The aftertaste is rich, dry, and savory, extremely chewy, and quite a test for your teeth.

Bangbang Mo also has the unique benefit of being good for the stomach. People with chronic gastritis often experience colicky pain when hungry, but eating some Bangbang Mo can bring immediate relief. Since it is baked with very little moisture, it keeps well, and many travelers bring it along. It’s both filling and makes a great snack to stave off hunger. A friend of mine jokingly calls it “our Shaanxi folks’ compressed biscuit.”