03x09 - Niang Pi

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Niang pizi.

NIANG PI

July.

The temperature
is close to degrees Celsius.

For people in Lanzhou,
who are used to cool weather,

it's already unbearably hot.

During this season, Bai Fahai's shop

is the busiest.

One classic food

is the top choice of locals
during summer.

What will you have?
I'll have someone bring it to you.

One
gaodan niang pizi.

Slightly yellowish in color,
springy in texture.

Add a little bit of salt, vinegar
and garlic juice.

As the sauce is being mixed,
it emits the rich aroma of sesame.

Add a spoonful
of reddish and bright chili oil.

The sour, spicy
and savory flavors collide.

It tastes rich and smooth.

GAODAN NIANG PI

This food is very high in demand.

In Bai Fahai's shop,
he still insists on making it by hand.

Mix the starch and water in a : ratio.

Repeatedly stir it for a long time
to get a smooth and silky batter.

Next is the key step in the preparation.

The end product must have
a thickness of one centimeter.

Forming the batter's shape
requires technique.

With the help of steam,
the bottom of the batter solidifies.

Continuous movement
distributes the liquid evenly

to ensure a uniform thickness.

After five minutes,
the batter is complete.

It has a slightly translucent
and yellowish color with even air holes.

After steaming, it seems like
its surface is still breathing

and emits a faint aroma.

The baked batter is cooled with a fan

as its texture becomes firm.

Oil is brushed on to prevent sticking
and to add to its aroma.

The people in Lanzhou
call this type of food

that's made directly from steaming batter
as gaod
an niang pi.

Freshly-steamed
niang pi
still needs
the help of seasoning ingredients.

Chili is used in many forms of cooking.

Chinese chefs use dried chili

for its spicy aroma
after cooking on high heat.

In the northwest,

chili oil is most commonly seen.

MASHED POTATO ba*ls

CRISPY-FRIED LAMB CHOPS

For the past years, Bai Fahai
has personally made his own chili oil.

From cooking the oil,

each place's recipe
is a closely guarded secret.

Hot oil that's degrees Celsius
awakens the flavor compounds in the chili.

A complex aroma is ignited,
and becomes the soul of
niang pi.

Chili oil and sesame sauce

are inseparable
from the refreshing and springy
niang pi.

It accompanies the people of Lanzhou
during the summer.

Starchy food is made

all throughout Gansu,

but each place has its own standards.

From the shapes, to the tastes
to the names they're called,

they never reached a consensus.

ZHANGYE MULTI-COLORED NIANG PI

WUWEI, GANSU

WUWEI, LANZHOU

At night, after Wang Lanlan
finishes the work in her shop,

she prepares the ingredients
for the next day.

WANG LANLAN

In Wuwei,

niang pi
is made with one additional step.

The formed dough is washed
and stirred repeatedly in water

to fully separate
the starch from the gluten.

This item made with filtered starch water

is referred to as
mian pizi
in Wuwei.

A potassium carbonate solution is added.

The salt and alkali content within
brings a unique flavor.

An entire tray is filled with batter.

It's five times thicker
than Lanzhou
gaodan niang pi.

Forty minutes is needed
to steam it fully.

Because of the alkali content,

its surface turns yellow
until it becomes the color of tea.

This is a unique characteristic
of Wuwei's
mian pizi.

Compared to Lanzhou,
Wuwei's climate is drier.

Water evaporates more quickly as well.

Dry it naturally, the surface
gradually loses water content,

but it's still moist and springy inside.

Its color darkens further.

From Lanzhou to Wuwei,

the same steamed batter

result in completely different
colors and textures.

Lunchtime is the main selling time
for Wuwei m
ian pizi.

Each time,
her son would just get one piece

from the sealed container,

and Wang Lanlan
would make it on the spot.

What her loyal customers love

is this flavor
that hasn't changed for decades.

Under the firm and chewy surface,
it's delicate and soft on the inside.

These two types of textures
are amazingly intertwined.

Cut into small squares,

people in Wuwei call them
dun dunzi.

Before serving, a spoonful of
seasoning sauce must be added.

Locals prefer a type of smoked vinegar.

They view it as an essential condiment
for their daily meals.

It needs to be smoked with bran
to produce a burnt aroma.

It tastes mildly sour,

thick and flavorful.

With smoked vinegar as the base,

each household
has its own seasoning style.

Wang Lanlan would add
over ten kinds of spices

to give the smoked vinegar
a more complicated aroma and flavor.

Lastly, starch is used
to thicken the sauce.

The people of Wuwei call this
curu.

Curu
is sour, sweet, and thick.

Its sticky texture
completely covers the
mian pizi.

Paired with chili oil,

it's hot and spicy.

Behind a bowl of
niang pi
is the thorough understanding

of the people of Gansu
towards starchy food.

WUWEI MIAN PIZI