At the table
Take small portions of the cooked dough with a fork, spoon or chopsticks. Separate pieces that stick together, let them cool, and try the sauce on a small portion before adding more.
Made with oat flour. Check the full flour blend and sauce for allergies or dietary restrictions; soy sauce may contain soy and wheat, and toppings or broth may contain meat. The dough can be chewy, pieces may stick together, and freshly steamed servings may be hot.
The small soft oat-dough pieces can be portioned easily; serve a mild sauce separately and allow them to cool.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
These steamed oat-dough pieces can also be tossed with beef and vegetables, with little sauce or more broth. Ask how they are finished.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Sauce-dependent
- Chili heat
- Texture
- Smooth outside, with the grain texture of oats.
- How it’s made
- Roll small dough pieces into tapered shapes and steam.
These steamed oat-dough pieces can also be tossed with beef and vegetables, with little sauce or more broth. Ask how they are finished.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shanxi.
Ask if they have it first
请问你们有莜面鱼鱼吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Little fish shaped by hand
In Shanxi, youmian yuyu shows what hands can do with oat flour. Small pieces are rolled with fuller middles and tapered ends, then steamed. The fish in the name refers to their shape. The steamed pieces can be served with sauce; one home preparation adds a beef-and-tomato topping. Finishing changes the whole dish, so the simple shape tells you more about the dough than about the sauce.