Knife-Cut Wontons

Knife-Cut Wontons

　　The reason they are called knife-cut wontons is that, unlike the traditional Chinese chopsticks, you use small knives made from wrought iron wire or iron sheets to cut them when eating. If you sit at a small street stall and order a bowl of knife-cut wontons, you’ll surely see the vendor pick up the wontons, take a knife, and make a few horizontal and vertical cuts. In just two or three seconds, the bowl of wontons is divided into small square pieces. Then, two spoonfuls of special broth are poured over, followed by a pinch of chives and a few shreds of cucumber. For those who like spicy food, a spoonful of chili oil is added. A genuine Yihé-style knife-cut wonton is now served before you. With its red chili oil, green cucumbers and chives, glossy broth, and neatly diced wontons, it’s a perfect combination of color, aroma, and taste—who could resist taking a bite right away?

　　While enjoying the wontons, if you casually ask about how they’re made, the vendor will likely be eager to share. There are generally two ways to make knife-cut wontons: one using buckwheat flour, and the other using buckwheat groats. The version made with buckwheat flour is relatively simple. First, the buckwheat flour is mixed with warm water to form a dough, then water is gradually added and the mixture is repeatedly kneaded until the flour and water blend into a paste. An experienced maker can test the consistency by lifting the batter—it should be able to stretch into threads before being scooped into bowls for steaming. Making wontons with buckwheat groats is a bit more complicated than using flour. The groats are first soaked in a basin of water for about three to four hours until softened, then pounded into a suitably thick batter with fists. Regardless of the method, the wontons usually need to steam for over an hour before they’re ready. When served hot, the wontons are soft and sticky; when cooled, they gain a bit more chewiness.

　　The steaming process isn’t the most critical part—the real key lies in the flavor of the broth. The essential ingredients for the broth include sesame oil, minced ginger, sesame seeds, peanuts, vinegar, chive leaves, and cucumber shreds. Depending on personal taste, you can also add mashed garlic or chili oil. Strangely enough, though only a few basic seasonings are used, the taste varies considerably from stall to stall. It’s precisely this variety that allows everyone to have their own favorite spot.

　　It is said that wontons first appeared during the Western Jin Dynasty. At that time, war was widespread and food was scarce. To conserve rations, the army ground buckwheat into porridge. Once, a few soldiers returned late from an errand and found their buckwheat porridge had solidified. They sliced the hardened porridge into strips, sprinkled some seasonings, and were surprised by how delicious it turned out. This dish gradually gained popularity from there.

　　During wartime, buckwheat met people’s basic dietary needs. For modern people increasingly pursuing healthy eating, buckwheat is also an excellent choice. The *Compendium of Materia Medica* states that buckwheat can “regulate qi, relax the intestines, resolve food stagnation, and relieve heat, swelling, and pain.” Eating more of it can strengthen the spleen, benefit qi, stimulate appetite, relax the intestines, aid digestion, eliminate stagnation, remove dampness, and regulate qi. Buckwheat also contains niacin and rutin, which help lower blood lipids and cholesterol, making it an effective food for treating high blood pressure and heart disease. Furthermore, buckwheat is rich in minerals, especially phosphorus, iron, and magnesium, which help maintain the normal function of the cardiovascular and hematopoietic systems.

　　Today, Yihé-style knife-cut wontons have become something of a trend: when hosting guests from afar, serving two bowls of knife-cut wontons is the perfect gesture; if visiting relatives or friends in nearby towns or counties, bringing along a few knife-cut wontons makes for a thoughtful gift. Its rich, enticing flavor not only satisfies the palate but also offers a sense of health and reassurance.