Hometown Fried Dough Twists

Hometown Fried Dough Twists

　　These fried dough twists, known as "Sanzi," are said to have a history of over a thousand years. The Song Dynasty literary master Su Dongpo once praised them in verse: “Delicate hands knead them to an even jade-like hue; fried in emerald oil, they turn a tender golden brown.” This line perfectly captures their color, aroma, and flavor. The Hui people of Wuzhong are particularly skilled at making Sanzi and hold this delicacy in high regard. During ethnic festivals such as Eid al-Fitr and Corban Festival, Hui families make them to serve guests and give as gifts to neighbors. The method of preparation involves mixing refined flour with salted water, then kneading and pressing the dough repeatedly before shaping it into thick strands. The strands are brushed with cooking oil and left to rest in a basin. When the oil is hot, the dough is shaped into interlocking loops and deep-fried until golden. Once cooled, they are ready to eat. They are known for their beautiful shape and crispy, delicious taste.