Vinegar-Lees Noodle Sheets 醋粉

Vinegar-Lees Noodle Sheets (醋粉) turn the grain residue left after vinegar-making into a lightly sour snack in Qishan (岐山). The county culture-and-tourism bureau describes lees from fermented wheat, barley and sorghum, mixed with flour and steamed into sheets rather than discarded.

How it is made

The lees soak in cold water for more than an hour before being stirred with flour into a smooth, thick batter. A shallow steaming tray floats on boiling water for two to three minutes, until the sheet blisters. The tray is cooled in cold water; the sheet is then peeled away and brushed with oil to prevent sticking.

Flavour and texture

Cut into thin strips, the sheets have a slightly reddish colour and a supple, slippery texture. The bureau’s cold preparation combines homemade vinegar, mashed garlic and red chilli oil with blanched spinach and soybean sprouts. It describes a mild grain aroma and refreshing sourness.

How it is eaten

At the Qishan Vinegar Culture Scenic Area (岐山醋文化景区), the tasting centre also serves stir-fried and soup versions alongside cold-dressed sheets.