Shaanxi Taiyuan Naotou

Ingredients

• Sorghum flour 400g
• Wheat flour 100g
• Yeast 3g
• Warm water 250ml
• Sugar 1 tablespoon

Cooking Steps

1. 1. Dissolve the yeast and sugar in warm water and let it sit for 5 minutes until frothy.
2. 2. Mix sorghum flour and wheat flour together in a large bowl.
3. 3. Gradually add the yeast water to the flour mixture, stirring to form a dough.
4. 4. Knead for 8-10 minutes until the dough is smooth. It will be slightly sticky due to the sorghum flour.
5. 5. Cover the dough and let it rise in a warm place for 1.5 to 2 hours until doubled in size.
6. 6. Punch down the dough and shape it into dome-shaped buns about 10cm in diameter.
7. 7. Place the buns on steamer racks lined with cloth, leaving space for expansion.
8. 8. Steam over high heat for 20-25 minutes until cooked through and springy to the touch.
9. 9. Remove from steamer and serve warm. Can be eaten plain or with fermented tofu or chili sauce.

Cultural Tips

Naotou is a traditional steamed bread from Taiyuan, Shanxi province, made primarily from sorghum flour. It has a distinctive dome shape and a dense, chewy texture. As a staple food of the region, it reflects Shanxi's agricultural heritage where sorghum has been cultivated for centuries. Naotou is a humble but deeply cherished food that represents the resilience and resourcefulness of Shanxi's culinary traditions.