Round dense Hui-Muslim flatbread from northwest China — drier and chewier than southern steamed buns; designed to be torn into broth.
Where it comes from
Shaanxi-Gansu Hui Muslim communities; traditional carrier for hulu tou and yangrou paomo soups.
In the kitchen
Diner tears into pebble-sized pieces by hand, drops into the soup which softens them. Eating ritual is part of the dish.
Across cuisines
Tuotuo-mo flatbread is a dense, round flatbread from northwest China, specifically from Hui-Muslim communities. It is drier and chewier than southern steamed buns and is traditionally torn into broth. This bread is a staple in Shaanxi-Gansu cuisine.
