Salty Fried Dough Twists

Salty Fried Dough Twists

　　Salty fried dough twists have a history of more than two thousand years in China, originating with the ancient “Cold Food Festival,” also referred to as “Hanju.” It is said that they were made to commemorate Jie Zitui from the Spring and Autumn Period. The Xi’an version is shaped like a wooden fence, has a golden hue, features thin and hollow strands, makes a noise when chewed, and is crispy like icy snow. They serve both as a popular street snack and an elegant delicacy at formal banquets. The main ingredients include flour, oil, and brown sugar.

　　The name “fried dough twists” comes from their fine, loose strands, and they are also called “twist threads” or “twist strands.” They are one of the traditional festive foods of the Hui ethnic group, believed to date back over 1,400 years to the Northern and Southern Dynasties period. The great Song Dynasty literary figure Su Dongpo once wrote a poem praising the twists: “Delicate hands twist jade-like threads, green oil fries them to tender yellow depth; in the night, as light as spring water, they weigh nothing, flattened like the armlets of a fair lady.” The Hui people’s oil-fried twists are prized for their uniformly fine and even strands, fragrant, crisp, sweet, golden and shiny appearance, and delicate beauty—much loved by many. One story tells of an Arab who settled in China during the Yuan Dynasty, married a local woman, and after many childless years, prayed to Allah for a child during the Stone Festival, offering fried dough twists. Later, they had a son, bringing joy to the family. The following year, on the child’s first birthday, relatives came to celebrate and thank Allah for the blessing. They specially prepared fried dough twists to serve the guests. Since then, it has become a custom for the Hui people to fry dough twists during festivals or joyous occasions as a symbol of good fortune.