【Summer Menu】Buckwheat & Oat Noodles

在山西这片“杂粮王国”，夏天从不缺少清凉低卡的主食。不用沙拉，只用荞面和莜面，就能拌出一整个夏天的清爽。

In Shanxi, the kingdom of multigrains, summer brings its own low-carb staples. Forget salads—buckwheat and oat noodles alone can brighten up the entire season with their cool, refreshing flavors.

碗团

Wan Tuan (Buckwheat Bowl Jelly)

从吕梁山区到晋中平原，几乎每个县城都有自己的碗团。为什么叫“碗团”？因为做法很有意思：将荞麦面糊抹在浅口的粗瓷碗里，上锅蒸熟，然后倒扣出来——团团圆圆的，故名“碗团”（也有地方叫“碗秃”或“碗脱”）。吃的时候，用刀或筷子在碗中把Q弹的碗团划成小块，浇上油泼辣子和陈醋，连碗都不用换，拌一拌就能吃。酸辣爽滑，口感弹牙又细腻。这道快手美味，是山西人夏天最爱的“懒人午餐”。

From the Lüliang Mountains to the Jinzhong Plain, nearly every county in Shanxi has its own version of Wan Tuan. Why is it called "bowl jelly"? Because of how it's made: buckwheat batter is spread inside a shallow, unglazed ceramic bowl, steamed, and then turned upside down. What emerges is a perfectly round, firm jelly shaped exactly like the bowl—hence the name Wan Tuan, also known locally as Wan Tu or Wan Tuo. To eat it, slice or break the springy jelly into small pieces right in the bowl, drizzle with sizzling chili oil and aged vinegar, give it a quick stir, and you're done. Sour, spicy, smooth, and delightfully chewy, this quick and satisfying dish is Shanxi's ultimate lazy-day summer meal.

灌肠

Guan Chang (Buckwheat Jelly in Sauce)

灌肠其实是碗团的另一种形态——浇卤变体。同样是用荞麦做成的Q弹灌肠，从碗中倒扣出来，颜色洁白，形状圆润。切成薄片后，泡在秘制的卤汁里，每一片都挂满粘稠透亮的汤汁，入口即化，酸香开胃。如果不想吃卤，也不必用多余的调料，单凭陈醋和蒜水，就能让这碗灌肠好吃到停不下来。

Guan Chang is essentially Wan Tuan's saucy cousin. Made from the same springy buckwheat jelly, it is turned out of the bowl in a smooth, round, white form. Sliced thin and soaked in a secret, thick, aromatic sauce, every piece becomes coated with rich, translucent flavors. The jelly melts in your mouth, delivering a sour and savory burst. But if you prefer things simpler, you can skip the sauce entirely—just mature vinegar and garlic water are enough to make this bowl of Guan Chang utterly irresistible.

凉拌莜面条

Cold Oat Noodles with Vegetables