Xuzhou Zhuangmomo

Xuzhou Zhuangmomo

　　 Zhuangmomo, also known as "guokui" or "guopai," is made with unleavened dough. The dough is placed on a stone slab or board, and a rolling pin is used with one end fixed and the other end pressed down by sitting on it, using body weight to knead the dough—a method commonly referred to as "kneading with the buttocks." It is shaped into a thick round flatbread about 1–2 cm thick and approximately 50 cm in diameter, then baked on a flat pan until golden brown on both sides with a crispy crust.