At the table
Mix the dressing through the cold sheets and lift small portions with chopsticks. Ask “少放辣椒油，可以吗？” (“Could you use less chili oil?”) before the dressing is mixed.
Contains wheat and wheat gluten; it is not gluten-free. The gluten can be chewy. Check the complete oil and seasoning mixture for dietary needs or allergies.
Rapeseed oil is used in this version. Chili strength and amount vary; ask for less chili oil or none before mixing. Check the full seasoning mixture for your dietary needs.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
The traditional hand-rolled craft and production-line versions both use the sequence of washing, settling, fermenting, working, rolling and steaming the wheat mixture.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
A mild tang from fermented starch slurry, with chili oil and vinegar in one serving style.
- Chili heat
- Texture
- Thin, glossy, resilient wheat sheets; chewy wheat gluten can be served alongside.
- How it’s made
- Wash refined wheat-flour dough to separate the gluten and starch slurry. Settle and ferment the slurry, work it into a hot mass, roll thin sheets, then steam, cool and cut them into strips. Serve with chili oil, salted water, vinegar and wheat gluten.
The traditional hand-rolled craft and production-line versions both use the sequence of washing, settling, fermenting, working, rolling and steaming the wheat mixture.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shaanxi.
About this regional connection
Shaanxi: Shaanxi heritage entry identifies Qishan County, Baoji; exclusive origin not asserted.
Ask if they have it first
请问你们有岐山擀面皮吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
The rolling pin behind the name
This account describes a tradition or story, rather than an established historical fact.
Gan (擀) refers to rolling with a pin: this step helps define Qishan’s cold wheat sheets. The fermented wheat mixture is worked while hot, rolled and steamed before cooling and cutting. The smooth sheets contrast with chewy wheat gluten alongside. Despite a pale noodle-like appearance, these are made from wheat, not rice, and the gluten pieces are not meat. Chili oil and vinegar bring the familiar spicy-sour finish.