https://www.chinesefoodwiki.org/index.php?action=history&feed=atom&title=Kaolao 2026-10-23T13:20:42Z Revision history for this page on the wiki MediaWiki 1.37.1 https://www.chinesefoodwiki.org/index.php?title=Kaolao&diff=1893&oldid=prev 2026-09-24T05:00:53Z

<p>[CFWK] Create dish page (Infobox + Commons)</p> <p><b>New page</b></p><div>{{#seo:<br /> |title=Kaolao (栲栳栳) - Chinese Food Wiki<br /> |keywords=Kaolao,栲栳栳,莜面,Youmian,Shanxi Food,oat noodles<br /> |description=Kaolao (栲栳栳) are Shanxi steamed oat-flour noodle cups stacked like a honeycomb, a signature youmian (莜面) preparation.<br /> }}<br /> <br /> {{Infobox chinese food<br /> | alternate_name = Youmian kaolao; oat-flour honeycomb noodles; Shanxi kaolao; related 莜面窝窝 cups<br /> | pinyin = Kǎolǎolao<br /> | type = Steamed oat-flour rolled noodle cups<br /> | course = Main / steamed noodle dish<br /> | country = China<br /> | region = Shanxi highland areas (Datong, Lüliang, Xinzhou and related); neighboring northwestern youmian kitchens<br /> | other = Honeycomb-stacked steamed oat-flour rolls — signature youmian shape, not wheat lamian<br /> }}<br /> <br /> '''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]].&lt;ref name=&quot;wp&quot;&gt;[https://en.wikipedia.org/wiki/Youmian English Wikipedia]&lt;/ref&gt;<br /> <br /> == Characteristics ==<br /> <br /> 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.<br /> <br /> == Ingredients (overview) ==<br /> <br /> 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]].<br /> <br /> == History and culture ==<br /> <br /> 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 &quot;kaolao,&quot; &quot;youmian kaolao,&quot; or &quot;oat honeycomb noodles.&quot; See [[Shanxi Food]].<br /> <br /> == Serving and variations ==<br /> <br /> Main dish with sauce on the side or poured over; also sliced and stir-fried. See [[Shanxi Food]] and [[Knife-cut Noodles]].<br /> <br /> == See also ==<br /> <br /> * [[Shanxi Food]]<br /> * [[Knife-cut Noodles]]<br /> * [[Biangbiang Noodles]]<br /> * [[List of dishes (A-Z)]]<br /> <br /> == References ==<br /> {{Reflist}}</div>

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