Kaolao
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Kaolao (Simplified / Traditional Chinese: 栲栳栳; Pinyin: Kǎolǎolao; also youmian kaolao or oat-flour honeycomb noodles) are thin sheets of youmian (莜面, oat flour) dough rolled into small open cups, stood upright in a steamer so they resemble a honeycomb or basketware (the folk sense of 栲栳). They are a highland Shanxi signature. Related rolled youmian cups may be called 莜面窝窝. This page treats kaolao as the named dish; broader youmian covers other oat-flour shapes (fishlets, noodles, porridge). Soft claims that kaolao and every youmian shape are identical are disputed. It is not wheat hand-pulled Lanzhou Beef Noodles and not Knife-cut Noodles.[1]
Characteristics
Pale steamed oat-flour cylinders packed in rows; texture is slightly rough and nutty compared with wheat noodles. Served with savory meat or tomato-egg sauce, dipping vinegar-garlic, or stir-fried after steaming.
Ingredients (overview)
Youmian (oat flour) dough scalded with hot water, shaped and steamed; toppings such as minced pork sauce, potato-eggplant gravy, tomato-egg, or chili-garlic oil. Distinct grain base from wheat Biangbiang Noodles.
History and culture
Tied to Shanxi and neighboring highland oat agriculture; home and restaurant steamers display the honeycomb stack as a regional emblem. Soft origin myths naming a single village inventor are folk. English food writing says "kaolao," "youmian kaolao," or "oat honeycomb noodles." See Shanxi Food.
Serving and variations
Main dish with sauce on the side or poured over; also sliced and stir-fried. See Shanxi Food and Knife-cut Noodles.