Hetao Nianpi (a specialty of Bayannur, Inner Mongolia)

Introduction to Hetao Nianpi

Nianpi is a traditional specialty food popular in northwest China. It is soft, smooth, sour, spicy, and appetizing. It is quite popular in places such as Qinghai, Gansu, Ningxia, Shaanxi, Xinjiang, and Hetao in Inner Mongolia. Nianpi is a type of dough made by steaming flour paste. There are two types of fermented dough, one is ordinary fermented dough, and the other is high proof fermented dough. "Niangpi" and Liangpi are the same food, but because of the relationship between dialects in different regions, they are different today

Among the delicacies in Hetao, Hetao Niangpi is one of them. The reason why it has become a well-known delicacy for all ages is because the first thing introduced is the raw material Hetao flour used to produce Hetao Niangpi. Hetao flour comes from high-quality wheat in Hetao. Why is the quality of wheat in Hetao so good? Because there are three unparalleled conditions for the growth stage of wheat in the Hetao region. One is that wheat in Hetao flows through the Yellow River water, and agricultural fertilizers are applied. Throughout the entire growth period, four to five rounds of water are irrigated, which is related to the unique water conservancy conditions in the Hetao area. The second reason is that Hetao wheat has long sunshine hours. The growth period of wheat in Hetao is mainly from April to July. During this period, the days are long and the nights are short, the temperature gradually increases, and the climate is dry with little rainfall. Photosynthesis is beneficial for the natural growth of wheat. There are a few proverbs that say wheat grows on fire when planted on ice. Thirdly, scientific planting and refined management ensure that the mature grains of wheat are plump and have a bulk density of up to 790g/L. In addition, local farmers harvest and air dry the wheat in a timely manner before returning it to the warehouse. Its characteristic is high yield. The processed flour has a white color, high purity, and high efficiency, making it the best raw material for making Hetao fermented skin

The processing technology of Hetao fermented dough is complex, and producing authentic Hetao fermented dough requires meticulous attention to detail. Without specialized training, even using Hetao flour may not necessarily produce high-quality fermented dough. Due to its technical content, only through the guidance of master craftsmen, rigorous processes, careful production, appropriate water temperature, round and flat bottom, consistent measurement, and timely timing. Only then can we make thin, uniform, white, refined, long but not brittle, and smooth but not sticky good fermented skins. Cutting is also very important. A good dough maker should be particularly careful when cutting dough. The speed should be fast and smooth, and the cut strips should be even. This is the facade. Those who understand the industry will know whether the cutting is good or not by listening to the sound. After cutting, they need to stack them together and gently rub them with their hands. Don't underestimate this process. He should rub the glued together evenly to prevent a chopstick from being lifted with either long or short strips

Modulation is an important step. No matter how well the dough is hung and cut evenly, if it does not have a delicious taste, it will not be recognized by people as fragrant in local dialect. Therefore, before modulation, the first thing to do is to pour out fragrant scallion oil. Famous dough shops arrange to pour oil at night, fearing that peers may steal the art, so choose high-quality sunflower oil from the local area. Fried chili is essential. Fresh tomatoes should be chopped into sauce, cucumbers should be shredded, celery should be cut into 1cm pieces, cilantro should be chopped, garlic should be mashed, and pickled vegetables should be mashed and placed in several containers. You also need to use pre cooked oil, chili peppers, vinegar soy sauce, warm water, sesame seeds, and various seasonings to make a pot of soup. Mix according to personal taste and hobbies to make the taste more delicious and make it look mouth watering

The origin of the popularity of Hetao Nianpi is not only loved by locals in the Hetao area, but also by those who come from other places to do business and visit relatives and friends. Especially for those who come home from Hetao, the first thing to do is to come to the Nianpi shop and have a delicious bowl to satisfy their cravings

What are the characteristics of Hetao fermented skin products

Hetao's fermented skin is as thin as cicada wings, smooth and tender, and is paired with more than 10 seasonings such as fresh vegetables, vinegar, garlic, and spicy oil. It tastes oily but not greasy, cool but not icy, soft but not cotton, firm but not crispy, with a perfect combination of five flavors and a mouth full of fragrance. Eat it in summer, cool down and relieve heat, disinfect and cool down. Eating it in winter is even more interesting. Buying a big bowl to take home, guarding a warm radiator or a red stove, drinking a small sip of wine, and taking a sip of fermented skin, it's really warm on the body and cool in the stomach. The pleasure is beyond compare