Doujuanzi Rolls 都卷子
Doujuanzi Rolls is featured among the local specialties of Chongqing.
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Doujuanzi Rolls (都卷子) are a Pengshui (彭水) snack made by cooking sweet-potato starch into a sheet, rolling it and cutting it into short pieces. The rolls are steamed and dressed with a hot, tangy mixture of seasonings.
How it is made
At Zuichixiang (醉吃香), shopkeeper Mou Siqiong (牟思琼) mixes finely milled sweet-potato starch with water and repeatedly lets it settle to remove impurities. She heats a little rapeseed oil in an iron pan, pours in the starch mixture and turns the pan to spread it evenly across the bottom.
Once the round sheet has formed, she briefly covers the pan. At roughly seven- or eight-tenths cooked, it is tipped onto a board and rolled while still hot. The roll cools naturally before being cut into short sections, which are steamed for about three minutes.
How it is eaten
The seasoning includes soy sauce, vinegar, ground Sichuan pepper, chilli powder, MSG, ginger water, garlic water, coriander and chopped scallion. Quantities are adjusted to the diner’s preference. The rolls themselves are translucent, soft and moist, with the dressing providing their pungent, spicy character.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-26. Recipes and servings vary between kitchens.