Wan Tuo, also known as ‘Wan Tuan’ in Shanxi dialect, is a traditional Han Chinese pasta dish from Shanxi province. It is made by mixing buckwheat flour with water, heating it into a porridge-like paste, and allowing it to cool before consumption. To serve, it is typically drizzled with vinegar, garlic, and a special non-spicy chili sauce, then sliced with a small knife for eating.
In Jixian County, Tianjin, Wan Tuo is also popular but prepared differently. Here, buckwheat flour is steamed in small bowls and seasoned with sesame paste, vinegar, garlic sauce, and chili oil, making it a local specialty snack. Below is a brief introduction to the Jixian-style Wan Tuo, a personal favorite: – Buckwheat flour: 500g – Salt: a pinch – Five-spice powder: a pinch – Sesame paste: 2 tablespoons – Vinegar: 1 tablespoon – Garlic sauce: 1 tablespoon – Chili oil: to taste Instructions: Mix buckwheat flour with salt and five-spice powder. Gradually add cold water to form a dough. Slowly dilute the dough with more cold water until it becomes a smooth, liquid batter that drips continuously from chopsticks (avoid making the batter directly without kneading, as this affects the texture). Pour the batter into bowls or heat-resistant containers, steam for 30 minutes, then cool and refrigerate briefly. Finally, cut into small pieces and season with sesame paste, vinegar, garlic sauce, and chili oil to create a refreshing Wan Tuo dish.