Flour milled from hulless (naked) oats, a staple grain of northern Shanxi and Inner Mongolia. The dough is scalded with boiling water before shaping, which gives the cooked product a springy, chewy texture and a nutty, earthy flavour.
Where it comes from
Shanxi and Inner Mongolia, China
In the kitchen
Hand-shaped into rolls, fish-shapes or nest forms, then steamed and eaten with savoury or vinegary sauces.