Longnan Niangpi

Longnan Niangpi

　　Noodles skin (Niangpi) can be found in all districts and counties of the city, with broadly similar preparation methods but varying flavors. For noodles skin, flour is directly mixed with water to form a thin batter and then steamed in a basket; for niangpi, dough is repeatedly rinsed in clean water to separate the gluten, which is then steamed in a basket. Seasonings vary by region—Wudu mainly uses spices such as cardamom and mountain herb, blanched vinegar, salt, garlic stir-fried in oil, and chili stir-fried in oil; other counties may season with soy sauce or add mustard, among others. Wudu noodles skin has a rather unique flavor and has historically been a distinctive popular snack.