Luosizhuan

Snail turn is a kind of pasta in Beijing snacks. The variety of snail turn is called "Ganbenger". In the old big wine jar shop, drinkers often asked for a bowl of wine and bought two dry brews to take with them at the sesame cake shop, which can be used as both a dining table and a staple food to satisfy their hunger. Therefore, Beijingers left a saying: "Dry brews will make wine-Gaba crisp." Production method: 1. Snails are made of flour, sesame paste, oil, salt, pepper and alkaline noodles as raw and auxiliary materials; 2. Knead the dough with flour, dough and alkali, then knead it into long strips, and make it into a small dosage of about 75g; 3. Press the noodles into thin slices, spread sesame sauce, roll them into a tube shape, press them flat, and cut them from the middle. 4. Cut the two pieces and put them together, with the level down. Knead the edge on the back, pick up the two ends with your hands, with one end as the center, hold them steady with one hand, turn them in one direction with the other hand, press them flat after turning, and bake them in a baking tray. The quality requirements of snail turn are even, not messy, straight at the bottom and brown. Dry-boiled snails that can't be sold on the same day are put into the horse path in the furnace that will be extinguished. After being roasted by the residual heat of low fire, the water is completely lost and it becomes dry-boiled. Dry blend is crushed by hand, crisp and salty, with endless aftertaste.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)