Flour, water, and salt—these three simple ingredients mixed together produce an endless variety of dishes in Chinese cuisine.
From perfectly formed strands of lamian 拉面 (noodles) to the tender skin of jiaozi 饺子 (dumplings), these doughy delights owe their versatility to wheat.
Over millennia, Chinese cooks have tamed this tough, hard-to-process grain into beloved delicacies. Here is a brief history of how wheat kneaded its way into Chinese cuisine.
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