Ground Grain Strips

Ground Grain Strips

　　“Ground Grain Strips” is a popular snack among the Hui people in Ningxia.

　　 The method of making “Ground Grain Strips” is as follows: plump barley spikes are harvested, put into a woolen sack, and shaken repeatedly to remove awns and husks. They are then stir-fried in a big wok until they turn into edible “green grains.” After that, the grains are placed in a basket and rubbed, sifted, and winnowed to remove dust and thin skin. Then, they are ground on a stone mill twice to become greenish, noodle-like strips — this is what the Hui people in Ningxia call “Ground Grain Strips.” When eating, seasonings such as salt, vinegar, oil, and spicy broth are added, often served with pickled vegetables and mixed with garlic cloves.

　　 Characteristics of “Ground Grain Strips”: emerald green, soft, fragrant, and delicious. Some Hui families make more than they can eat and dry the leftovers for winter consumption. When soaked in hot water, they retain a slightly sour taste and remain very flavorful. They are also rich in protein, fat, glucose, and other vitamins. The Hui people in Ningxia also use dried “Ground Grain Strips” to treat diseases such as dysentery and indigestion.