Yan'an Wan Tuo

Yan'an Wan Tuo

　　Wan Tuo is a traditional snack from Yan'an. It is made by soaking buckwheat kernels in water, then grinding and pressing them while gradually adding more water to form a paste. The mixture is filtered to remove solids, and its thickness should be such that it can cling to a spoon. The batter is then poured into bowls, steamed over high heat, and left to cool before being removed from the bowls—hence the name "Wan Tuo." It has a light gray color and is sliced into pieces resembling willow leaves when served. The dipping sauce is made by mixing salt, vinegar, chili oil, ground Sichuan pepper, ginger powder, mashed garlic, cilantro, sesame seeds, and water. This dish is popular in autumn and winter, and can be enjoyed on its own or paired with alcohol.

　　How to Make Yan'an Wan Tuo

　　Preparation: Soak buckwheat kernels in water, then grind and press them while gradually adding more water to form a paste. The mixture is filtered to remove solids, and its thickness should be such that it can cling to a spoon. The batter is then poured into bowls, steamed over high heat, and left to cool before being removed from the bowls—hence the name "Wan Tuo." It has a light gray color and is sliced into pieces resembling willow leaves when served. The dipping sauce is made by mixing salt, vinegar, chili oil, ground Sichuan pepper, ginger powder, mashed garlic, cilantro, sesame seeds, and water.

　　How to Eat Yan'an Wan Tuo

　　Serving method: Remove the cooled Wan Tuo from the bowl and place it on a plate. Cut it into small pieces with a knife, sprinkle with a prepared sauce made of sesame paste and mashed garlic, and eat it with toothpicks. Nowadays, the most famous version is the Dao Dao Wan Tuo from Yide Town in Suide.