According to legend, Shanxi Wan Tu (山西碗秃) was invented by the famous general Shi Le during the Western Jin Dynasty (circa 3rd century). While stationed at Liulin (now Liulin County, Shanxi Province), Shi Le’s soldiers discovered that heating buckwheat and water together formed a lump with a unique and delightful taste. This simple yet remarkable method of preparing food became popular and has been passed down through generations for over 1,700 years. The name “Wan Tu” (meaning “bowl lump”) comes from the method of steaming the dough in a bowl and then removing it from the bowl after it has set.
Preparation Method
- Ingredients: The main ingredient for Wan Tu is buckwheat flour, sometimes mixed with a small amount of wheat flour to improve the texture. Additional ingredients include water, salt, and a specially prepared seasoning liquid made from ginger, star anise, and salt.
- Mixing and Kneading: The buckwheat flour and wheat flour are thoroughly mixed, and then the cooled seasoning liquid is added. The mixture is kneaded into a smooth dough. This kneading process is repeated several times, with water being added during each cycle, until the dough becomes less elastic and forms a thin, smooth batter.
- Steaming: The batter is placed into bowls and steamed over high heat for 20-25 minutes. During this time, the batter changes color from white to a deeper hue, and its surface firms up.
- Cooling and Unmolding: Once steamed, the Wan Tu is immediately removed from the bowls while hot and placed into a basin of cold water to cool. After cooling, the dough is carefully loosened from the bowl using a stainless steel spoon, then inverted onto a larger plate to reveal the complete “lump” of Wan Tu.
Taste and Flavor
Shanxi Wan Tu has a delicate, soft, and chewy texture, with a rich, satisfying taste. The color is a pale gray, and the shape resembles willow leaves. Typically served in slices, it has a slightly grainy texture and absorbs the flavors of any added condiments. When topped with vinegar, garlic paste, and a special chili oil, it offers a refreshing, tangy, and slightly spicy flavor that is both appetizing and unique. Wan Tu can be enjoyed both cold or hot, each preparation offering a distinct and delicious taste.
