At the table
Use a spoon and let it cool slightly. Ask for longer soaking if you prefer soft twists.
Contains wheat and egg in this version, plus animal fat. Optional peanuts and sesame need checking.
Despite 茶 in the name, this is flour porridge, not brewed tea or Chongqing rice-paste oil tea.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Fats and twist recipes vary. Peanuts and sesame may be added; they are not essential to every bowl.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory toasted flour and warm five-spice aromas.
- Chili heat
- Texture
- Thick, smooth porridge with twists that soften as they soak.
- How it’s made
- Flour is toasted in rendered sheep or goat fat and simmered with water, salt and five-spice. Egg dough is twisted, fried in rapeseed oil and soaked in the porridge.
Fats and twist recipes vary. Peanuts and sesame may be added; they are not essential to every bowl.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shaanxi.
About this regional connection
Shaanxi: Guanzhong preparation and Xi’an breakfast.
Ask if they have it first
请问你们有油茶麻花吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A Xi’an breakfast bowl
This account describes a tradition or story, rather than an established historical fact.
Oil tea and fried twists form a familiar Xi’an breakfast. Their appeal is the contrast between toasted flour and fried dough, with the soaking time changing the bite.
