Youmian Kaolaolao is a traditional dish from Shanxi Province, made from oat flour (youmian). It is particularly popular in the northern parts of Shanxi, as well as in neighboring Inner Mongolia and Hebei. The dish has a history of over a thousand years, dating back to the Tang Dynasty (618–907 AD). According to legend, the famous general Li Jing invented this dish to feed his soldiers during military campaigns. The name "Kaolaolao" is an onomatopoeia—it imitates the sound of the oat rolls sticking together when steamed. Another story says that the name comes from the dish's appearance, which resembles a honeycomb or a series of small rolls standing side by side.
Oat flour has always been a staple food in the colder, mountainous regions of northern China, where wheat does not grow well. Youmian Kaolaolao was traditionally a hearty meal for farmers and laborers, valued for its ability to sustain energy for long hours of work. Today, it is a celebrated specialty of Shanxi cuisine and is often served to honored guests.
Preparation Steps
The preparation of Youmian Kaolaolao is a simple but skillful process. Here are the essential steps:
Preparing the Dough: Oat flour is mixed with boiling water in a 1:1 ratio. The boiling water is poured over the flour and stirred quickly with chopsticks until it forms a crumbly mixture. Once it cools slightly, it is kneaded into a smooth, soft dough.
Shaping the Rolls: A small piece of dough is taken and rolled into a smooth ball. It is then placed on a flat surface and pressed into a thin, oval sheet using the palm of the hand or a special rolling tool. The sheet is then wrapped around the index finger and pressed at the seam to form a small, hollow cylinder. Traditionally, each roll stands upright, resembling a small thimble or a rolled tube.
Steaming: The finished rolls are arranged closely together in a bamboo steamer or a steaming tray. They are placed side by side so they support each other and maintain their shape. The steamer is placed over boiling water and steamed for 8 to 10 minutes until the rolls are cooked through and slightly shiny.
Serving: Youmian Kaolaolao is served hot, accompanied by a dipping sauce. The most common sauce is a savory tomato and egg sauce, but it can also be served with minced meat sauce, lamb broth, or a simple mix of vinegar, soy sauce, and chili oil. Some locals enjoy it with a side of pickled vegetables.
Review and Appreciation
Youmian Kaolaolao is a dish that delivers wholesome, rustic flavor. The oat rolls have a slightly nutty, earthy taste with a firm yet tender texture. They are soft but maintain a pleasant chewiness that makes them satisfying to eat. The rolls themselves are not heavily seasoned, which allows the natural flavor of the oat flour to shine. The dipping sauce adds moisture and flavor, with the tomato and egg sauce being a classic choice that balances the oat's earthiness with bright, tangy freshness.
Among locals, Youmian Kaolaolao is a source of nostalgia. It is a dish that reminds many of childhood and family gatherings. Its unique appearance—rows of small rolls standing together like a honeycomb—makes it visually appealing and memorable. For tourists, it offers a taste of Shanxi's highland food culture, showcasing the creativity of local cooks who turned simple oat flour into something special.