Langzhong Oil Tea [Sichuan Langzhong Specialty]

What is Langzhong oil tea? Authentic Sichuan Langzhong specialty: Langzhong oil tea

Content summary:Do you want to know what Langzhong oil tea is? This article is a detailed introduction to the special product of Sichuan Langzhong - Langzhong Oil Tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Langzhong Oil Tea. The full text takes about 4 minutes to read, mainly including the basic introduction of Langzhong Oil Tea and the product characteristics of Langzhong Oil Tea? How did the history of Langzhong oil tea come about? The production method of Langzhong oil tea, etc

Basic Introduction to Langzhong Oil Tea

In the ancient city of Langzhong, regardless of spring, summer, autumn, or winter, people who go to work or school like to go to the small restaurants in the ancient city to drink a steaming hot and fragrant bowl of oil tea and fried dough sticks.

. Oil tea is like fast food, with the characteristics of convenience and affordability, so it is vividly called the "McDonald's of Langzhong" by the people of Langzhong

The oil tea is served on the table, and crushed fried dough sticks are piled up to form a magnificent "Mao'er Tou". Under the fried dough sticks are various exquisite seasonings, and finally the golden yellow paste oil tea. When a fine porcelain spoon is inserted into the bowl and stirred, a delicious meal with a convex and concave texture, multiple flavors, crispy and soft blending, and tempting appetite can be enjoyed

In Langzhong, during festivals, Hui Han women would showcase their skills and make various shapes of fried dough sticks to embellish the festive atmosphere. Nowadays, in many canteens and breakfast shops, oil tea and fried dough have become common snacks

The method of making Langzhong oil tea

To make Sanzi, first mix salt water with flour, mix the flour well, apply a thin layer of vegetable oil on top, and use a wet towel to cover it. Let it ferment naturally. It lasts for ten minutes in summer and about an hour in winter. After the dough is made, roll the dough into a large strip like a thick lotus root knot, ferment it for another ten minutes, and then roll it into a small strip with the thick of a small finger. After slapping the dough with dry Rice noodles, hold the small strip with your right hand, and pinch one end of the small strip with your left hand to make a spinning wheel. Wind the small strip into a finer doughnut, and then put the doughnut on two bamboo sticks like long chopsticks. Then stretch the doughnut and fry it in the pan. Before the doughnut becomes hard, turn the bamboo stick over and twist it into a comb shape. When it turns golden yellow, you can start the pot for standby. Sanzi tastes crispy and often makes a gurgling sound in the mouth