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Baked dumplings are a unique snack in Hohhot and a famous pastry product of Hui nationality. There are white roasted seeds, salty roasted seeds and sweet roasted seeds. Shapes are round, square, triangular, cow tongue-shaped and so on. They are all fermented from wheat flour and baked with alkali. The outside is simply soft and the inside is soft, with a strong smell of wheat flour. It is the most extensive and frequent mainstream food in breakfast. It is also the best food for travel, often accompanied by pickles. Baking is made by kneading fermented white flour with edible alkali, then adding vegetable oil, sugar, salt, eggs, etc., shaping and putting it into a special stove to bake it. The finished products include white roasted seeds, beef tongue, oil-swirled Luo Guo, Melaleuca, crisp, bean paste roasted seeds, sugar roasted seeds, salted roasted seeds, etc., with different shapes and tastes. Most of the best bakers are Hui people. They pay attention to three cleanness in baking: the cleanness of dough, the cleanness of basin and the cleanness of noodles. I only met the master wearing a white hat, rubbed it for a while, and added seasoning from time to time. Then I turned around and moved the half-cooked baking pan. The beating of the dough and the beating of the rolling pin seemed to be a rhythmic work, as if a senior musician was conducting a symphony orchestra. People in the west are good at pasta, and there is an old saying that "eating rice is better than eating noodles, and visiting relatives is better than staying in a shop". Baked dumplings are fragrant and hunger-resistant, easy to carry, easy to digest and economical. They are not as expensive and dazzling as cream desserts and "Goubuli steamed buns", and they are authentic popular foods. For the western region, where the folk customs are straightforward and the people's feelings are submissive, the long-lasting baking has a geographical and food culture connotation.
Reprinted with attribution:
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