Liulin Bowl Dumplings [Shanxi Liulin Specialty]

What is Liulin Bowl Dumpling? Authentic Shanxi Liulin Specialty: Liulin Bowl Dumplings

Content Summary:Do you want to know what Liulin Bowl Dumplings are? This article is a detailed introduction to the special product of Shanxi Liulin - Liulin Bowl Dumplings. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Liulin Bowl Dumplings. The full reading time is about 8 minutes, mainly including the basic introduction of Liulin Bowl Dumplings and the product characteristics of Liulin Bowl Dumplings? How did the history of Liulin Bowl Dumplings come about? The production method of Liulin bowl balls, the tasting and eating method of Liulin bowl balls, etc

Basic Introduction to Liulin Bowl Dumplings

Liulin Bowl Dumplings are a Han Chinese noodle snack from Liulin County, Lvliang City, Shanxi Province. They are available in Lishi, Zhongyang and other places, but not as authentic as Liulin's. Liulin bowl ball is also known as bowl detachment or bowl baldness. The name "bowl topper" comes from the fact that it is steamed in a small bowl, cooked, and then cooled to remove from the bowl. In the Liulin dialect, "Tuan", "Tuo", and "Tu" have similar syllables, hence they have multiple names. But most people like the name "bowl ball", which is steamed from a round bowl to create a round bowl ball, symbolizing a round and round shape

Liulin bowl balls are usually placed in wide mouthed shallow bottomed bowls. The prepared bowl balls are a layer of silver round, thin and slightly dark colored noodle crystals. When eating, use a small knife ground with a steel saw to cut the shallow layer of noodles in the bowl into your favorite shape, mix with chili oil, aged vinegar and other seasonings, bite and chew in your mouth, flexible, smooth, chewy, fragrant, and instantly overflowing with sweet, sour, salty and spicy flavors. Fine tasting, there seems to be a slight bitterness

Bowl balls are suitable for all ages to eat throughout the year, with a tough and mellow taste

In the early years of the Western Jin Dynasty; The Xiongnu migrated internally, but were brutally exploited and oppressed by the rulers. The rulers of Western Jin not only required them to pay taxes but also forced them to become soldiers, even plundering them as slaves. Many people fell into bankruptcy and became refugees, forcing people of all ethnic groups to rise up and resist. Seeing that the ruling class of Western Jin was about to fall, the Xiongnu nobleman Liu Yuan took advantage of the resentment of all ethnic groups towards Western Jin and raised the banner of anti Jin, conforming to the will of the people. He sent the general Shi Le from Lishi to lead the three armies to attack the capital city of Western Jin, Luoyang, and set up a camp at Sanlangbao in Liulin. Due to his experience as a farmer, Shi Le was once sold as a slave by the Western Jin dynasty official Sima Teng and participated in peasant uprisings, so he had a deep understanding and sympathy for the lower class people. After Shi Le arrived in Liulin, he governed the army rigorously and the soldiers were fearless, which was well received by the local people. Due to the imminent war and severe natural disasters at that time, the local people suffered greatly, and the military supplies in Shile also became a major problem. Shi Le dispatched soldiers to purchase military rations, but the quantity purchased was very small, only some buckwheat. In the past, soldiers cooperated with each other when eating. Because of the shortage of military provisions, we changed dry rice into porridge, ground buckwheat and cooked porridge. Once several sergeants went out and missed their meals. When they came back, buckwheat Congee had congealed and pressed with their hands. It was hard and hard. Several soldiers picked off the pieces of cold buckwheat flour in the bowl with their hands, grabbed them and ate them, which was tough and tough. So, a soldier suggested cutting it into pieces to eat, and they sliced the buckwheat noodles into strips, sprinkled some salt casually, and started eating. Feeling good, they cut the buckwheat noodles into long strips, sprinkled some seasonings, and mixed them with jujube vinegar and garlic paste to serve to Shi Le. After Shi Le ate them, he praised them greatly and asked the kitchen to try them out. The next day, the kitchen made them ready for the army to feast on. The soldier's spirits were greatly boosted after eating. After hearing the news, the local people went to the military camp to watch. Soldiers let the people try something new. After tasting it, the people found it very novel and imitated it, and it spread from then on

The production method of Liulin bowl balls

The production of Liulin bowl balls is very particular. First, the wheat grains need to be purified. Dry buckwheat should be crushed to remove impurities, dust, and wheat stalks. Then, it should be placed in a sieve and wiped with a damp cloth. The damp cloth should be changed multiple times to wipe it clean. And take the wiped wheat grains back into the grinder while they are wet, peel them out of the machine, and use a fine sieve to sieve the surface. Remove the skin residue on the sieve and grind it again with the skin powder particles. After passing through the sieve, remove the skin completely. Put the wheat grains that have been peeled twice into the grinder and sieve the surface together

Add an appropriate amount of salt and ginger powder into the flour, mix with cold water to form a hard dough, then add a little cold water and knead until the noodles have a uniform hardness. Continuously knead vigorously to make them smooth

After mixing the batter, put it into a bowl and put it in a pot. The bowl is mostly made of fine porcelain, and the one with a shallow bottom and small capacity is suitable. Before putting the batter into the bowl, first steam the bowl in the pot, wipe off the soda in the bowl with a damp cloth, and scoop the batter into the bowl. Each bowl should only hold 80%, cover and steam over high heat. Steam for about twenty minutes and it will be cooked. Take the bowl out of the pot while it is hot, stir it rapidly in one direction with double chopsticks, spread it to the edge of the bowl mouth, make the inside of the bowl concave, and place it in a cool place to cool down and form a bowl ball

Tasting and Eating Methods of Liulin Bowl Dumplings

Liulin Bowl Dumplings are mostly cold food, which can be cut into strips or eaten with a bowl knife. They are mainly seasoned with garlic paste, chili, and good vinegar, and are also accompanied by ginger powder and sesame oil. The chili peppers are selected from the first crop, dried and ground into fine powder, and then heated with sesame oil. Add a small amount of scallions, and when the scallions release their fragrance, you can mix them with peanuts, walnuts, etc., and pour in chili powder. Stir well with an iron spoon, with more oil and less chili, to form a thick paste. Put it into a bottle or bowl for later use. The accessories of Liulin play group are closely related to the quality of Liulin bowl group

In the harsh winter season, it is often served with stir fried bean sprouts. Put some oil in the frying pan and wait for the oil to smoke. Add scallions until they turn yellow, then pour in the bean sprouts. Stir fry the bean sprouts until they are 80% cooked and pour them into a chopped bowl. Add garlic, vinegar, and chili, sprinkle with salt, ginger, and MSG, and pour into the bowl. Serve. Sometimes it is also mixed with sheep offal and stir fried together, also known as "stir fried bowl balls"