Guokui flatbread

Guokui flatbread

　　A specialty noodle dish from Qinghai. It is a thick, both-sides-charred pancake. The fermented dough is kneaded evenly and shaped into a round cake slightly smaller than the bottom of the pan, about 3–4 cm thick. It is placed in a heated wok, and a few small holes are poked in the top with chopsticks to allow air to escape as the bread heats. The lid is then placed on the wok, and the bread is baked over low heat. Once the side touching the bottom of the wok turns orange-yellow, it is flipped and cooked for another 40 minutes until it becomes crispy on the outside and soft inside. Typically cooked in an iron cooking pot, it can be made with wheat flour, highland barley flour, peas, or cornmeal. Variations include those rolled with aromatic bean powder or red yeast rice powder, or those mixed with lard to make an oily version.