Dunhuang Niangpi

Dunhuang Niangpi

　　Dunhuang niangpi comes in some varieties that are yellow, shiny and smooth, while others are as white as jade. Tossed with special seasonings, it has a spicy, cool flavor and is tender, chewy, and refreshing. It's convenient to eat, delicious, and affordable — making it a long-standing folk fast food. Niangpi is a wheat flour product, and its production process is very easy to master. The method involves first mixing high-quality flour with water until smooth, then placing the dough into clear water and stirring and kneading it vigorously so that the starch separates fully from the protein in the flour. The starch-water mixture dissolved in the water becomes the main ingredient for making niangpi. Once the water boils, the starch mixture is scooped into an iron round pan, spread evenly, and steamed in boiling water for one minute to form niangpi. The round pieces of niangpi are then sliced into thin strips, topped with a few slices of gluten, and seasoned with a bit of mustard, garlic juice, chili, soy sauce, and vinegar before serving. (Dunhuang)