Taiyuan
Taiyuan Kaolaolao is a traditional noodle dish from Taiyuan, Shanxi, closely related to the Xinzhou version. Made from oat flour that is hand-rolled into cylindrical shapes and steamed, it is served with lamb sauce or tomato sauce. Chewy and satisfying, it is a classic representative of Taiyuan's noodle culture.
Ingredients
- Oat flour noodles 300 g
- Boiling water 200 ml
- Lamb topping to taste
- Tomato sauce to taste
- Garlic paste to taste
- vinegar to taste
- chili oil to taste
Instructions
- Pour the oatmeal noodles into a basin and stir into a dough while pouring in boiling water.
- Knead the dough while it is hot until smooth and divide into small portions
- Take a dollop and roll it into thin oval slices in the palm of your hand.
- Roll it on the chopping board into a cylinder shape
- Place them in the steamer one by one
- Steam over high heat for 10-12 minutes until cooked
- Serve with mutton confit or tomato sauce for dipping
Cultural Notes
kaolaolao is widely spread in Taiyuan and surrounding areas and is one of the representatives of Shanxi pasta culture. Taiyuan’s kaolaolao is slightly different from the Xinzhou version, with more diverse dipping sauces, reflecting Taiyuan’s inclusiveness as a provincial capital.