Luosi Zhuaner is a unique Beijing pastry known for its paper-thin, crispy texture, crafted from delicate strands of noodle-like dough that shatter upon touch.
How It’s Made
The process begins by allowing the dough to rise. Once risen, we knead the dough and allow it to rise again before shaping it. We spread sesame paste over the dough after rolling it out into thin sheets. We then sprinkle huajiao (Sichuan pepper) salt, a key flavoring ingredient, on top.
Fold the sheet lengthwise to half its original size, then cut it into half-inch-wide strips. We twist the strips, pulling them in opposite directions to form a tightly spiraled noodle shape. Lastly, we press each twisted pastry flat and pan-fry it until both sides turn golden and crisp.
The History of Luosi Zhuaner
The creation of Luosi Zhuaner is credited to Sun Deshan, a pastry chef from the royal kitchens of the late Qing dynasty. After the dynasty’s fall, Sun opened a breakfast shop outside Beijing’s Di’anmen Gate, bringing his palace pastry skills to the public. He passed down his method to his apprentice, Wu Dianyuan, who later started his own shop. There was a brief period when the snack disappeared from Beijing due to the transition between the two chefs, but Wu Dianyuan ultimately revived the Luosi Zhuaner tradition, making it a local favorite once again.
Today, this distinctive pastry remains a beloved treat, cherished by locals and visitors alike for its unique taste and historical significance.
Phoenix Lee https://chinese-tradition.com/luosi-zhuaner-beijings-twisted-noodle-pastry.html