Xuzhou laomo

Steamed buns are baked with unfermented noodles, with a thickness of about 0.1 cm and a diameter of about 30 cm. When eaten in the mouth, they are flexible, soft and chewy, which makes them hungry and has the function of strengthening teeth. Steamed buns are a unique pastry in Xuzhou with a long history. A folk song has been circulating in Xuzhou: "The round cakes are long in diameter and crispy in root. The pastry with soft outside and crispy inside is rolled up and given to the anti-gold hero. " The cookware made of steamed buns is an iron hammer with a diameter of more than feet, a jujube-core rolling shaft and a flat bamboo split. There are many ways to eat steamed buns, which can not only be wrapped in meat, but also be made into dishes with vegetables or other fillings. If you use two pieces of steamed buns with chopped green onion, oil and salt and eggs in the middle, it will be more delicious. For example, sesame seeds are added to the dough, sugar or salt is added to bake it into a half-cooked bun, and it is fried in an oil pan until it is golden, which makes it more crispy and delicious. Making steamed buns with mung bean flour and cooking steamed buns with mutton soup or meatball soup is a unique way to eat in Xuzhou area. Lao Mo luǒ mō not authentic Xuzhou dialect pronounced "naked touch", homophonic is actually "touching" (with allusions) Lao Mo comes from Xuzhou, Jiangsu Province, and as a kind of pasta originated from Xuzhou, it has a history of more than 2,000 years. For Xuzhou local specialty is not a specialty. Because of the convenient transportation, this kind of pasta is widely circulated in the Central Plains, and there are many variants in Zhengzhou, Luoyang and Anhui. Han Xin's allusion to the woman's "just touch it" is orthodox pronunciation. The widely circulated steamed buns have gradually developed into characteristic pasta in northern Jiangsu and northern Anhui, which looks like pancakes with different tastes, materials and preparation methods. Because of its simple preparation, convenient eating and easy preservation, it is widely welcomed and is a part of the daily diet of local residents. There is a children's song in Xuzhou, "The round cakes are long in diameter, the roots are yellow and crispy, and the cakes are soft on the outside and crispy on the inside. Give them to the heroes who resist gold." During the reign of Shunzhi in the Qing Dynasty, when Fang Wen came to Xuzhou as a guest, he wrote in his "Northern Road Travel" that the steamed buns in Xuzhou were: "White flour is baked as steamed buns, and yellow millet and miscellaneous beans are cooked as porridge. At least in the north is japonica rice, so southerners have to follow the customs. " From this, we can see that the folk pastry food, steamed buns, not only has a long history, but also has a long reputation.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)