The bowl holder is a traditional feature of Liulin, Shanxi.

Wan Tuan was invented by Shi Le in the early Western Jin Dynasty and can be eaten cold or hot. Use buckwheat kernels, add water to infiltrate and crush, gradually add water, mix into a paste, filter and remove residue, the consistency is suitable for hanging spoons. Then put the powder paste in a bowl into a cage, steam it over a high fire, let it cool, and then take it out of the bowl, hence the name bowl weight. It is light gray in color, sliced ??into pieces when eaten, and looks like a willow leaf.

The bowl tray is a delicious delicacy invented by the industrious and intelligent working people. The buckwheat batter is steamed in a bowl, solidified and cooled, and then cut into strips and lumps. Whether served cold or stir-fried, it tastes like buckwheat noodles and has a firm and crisp bite. When eating, pour vinegar, garlic, and special non-spicy chili, then cut it with a knife, and it is ready to eat.

Tortle is a very common folk food in northern Shaanxi. Walking on Yulin Street, many sellers of bowls and trays are branded as Zhenchuan bowls and trays. It seems that only in this way can their business prosper.

How to make a bowl holder:

First prepare the ingredients: buckwheat, tomatoes, green peppers, cooking oil, vinegar, and garlic. Put an appropriate amount of buckwheat into a cloth bag, add water and knead continuously until it becomes a paste and becomes silky. Pour the kneaded buckwheat paste into the pot and heat, stirring constantly to prevent precipitation. When it becomes a porridge paste, pour it into a bowl and let it cool down.

Carefully take out the cooled bowl and cut it into strips. Chop the tomatoes and shred the green pepper. Stir-fry in oil and pour it on top of the cut bowl. Then pour an appropriate amount of it. of vinegar and garlic, stirring constantly, so it is ready to serve.