Chaoyang Bowl Tuo

Chaoyang Bowl Tuo

　　Bowl Tuo is made by steaming buckwheat juice in small bowls and served with a special vinegar sauce. It’s a beloved local snack. This is a popular autumn and winter dish that can be eaten on its own or paired with alcohol.

　　Preparation Method:

　　Soak and press buckwheat kernels with water, gradually adding more water to form a paste, then strain to remove residue. The consistency should be thick enough to cling to a spoon. Then pour the batter into bowls and steam over high heat. Once cooked, let it cool and remove from the bowls — hence the name “Bowl Tuo.” Its color is light gray, and when eaten, it is sliced into willow leaf-like pieces. The dipping sauce is made by mixing salt, vinegar, chili oil, Sichuan peppercorn powder, ginger powder, mashed garlic, cilantro, sesame seeds, and water.

　　Serving Method:

　　Remove from the bowl and place on a plate, then cut into small pieces with a knife. Sprinkle with prepared sesame sauce and mashed garlic mixture, and eat with toothpicks. Nowadays, the most famous variety is the Knife-Cut Bowl Tuo from Yihetown in Suide.