Jin nan Wu Jian mo

There is no alkali steamed bun in southern Shanxi. People in southern Shanxi call steamed buns steamed buns, and call them "alkali-free steamed buns". People in southern Shanxi have a traditional practice of not putting alkali in the noodles when making fermented steamed buns. This practice has been spread for thousands of years. Although the fermented noodles are not alkali-free, they are sweet and delicious when steamed. They are big and taste better than those without alkali. When fermenting white flour, we must first master the degree of fermentation. Put the fermented "jiaozi", that is, the dough containing yeast, into the new noodles. In summer, it only takes three to four hours to ferment, and when the noodles have fully expanded, the fermentation will stop. Add raw noodles to fermented noodles, and the maximum amount of raw noodles must also be controlled within one third of fermented noodles. Mix one-third of the dough into the fermented dough, knead it continuously, and process it repeatedly, so that the raw dough and fermented dough are completely and evenly mixed. After standing for a few minutes to an hour, it can be made into steamed buns, and the steamed buns are iron-free buns. Making steamed buns into various animal shapes is the famous "Jinnan dough sculpture".
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)