At the table
Take small spoonfuls or use chopsticks. Let the hot paste cool before eating. Ask “这个浇汁里有什么？” (“What is in this dressing?”) before ordering.
Contains wheat, soy and celery. The sticky paste and sauce can be very hot; take small mouthfuls and let them cool.
This wheat version has a water-based tomato broth and vegetable oil. Other flours and dressings differ. If avoiding animal ingredients, check prepared chili seasonings and any added stock.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Cornmeal, buckwheat and other flour versions also exist. Hot bowls, cooled pieces and fish-shaped drops are different serving styles.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Mild wheat flavor with tangy tomato and vinegar, aromatic greens and chili heat.
- Chili heat
- Texture
- Thick, soft and cohesive, with a smooth surface.
- How it’s made
- Stir wheat-flour batter in hot water until fully cooked and smooth. Serve with a separately prepared tomato broth, seasoned celery and chives, and chili-garlic dressing.
Cornmeal, buckwheat and other flour versions also exist. Hot bowls, cooled pieces and fish-shaped drops are different serving styles.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shaanxi.
About this regional connection
Shaanxi: Selected Shaanxi home-style wheat version; Fengxiang/West Fu account supports craft background, not exclusive origin.
Ask if they have it first
请问你们有搅团吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
The name is in the stirring
This account describes a tradition or story, rather than an established historical fact.
Jiao means to stir: keeping the flour mixture moving gives jiaotuan its smooth, cohesive texture. It is a familiar household meal in Fengxiang and the wider West Fu area. The same broad tradition includes warm bowls and cooled, cut servings. This wheat-and-tomato bowl is one Shaanxi home-style version, rather than a mixture of all those styles.