Product Introduction

Douyigu Xinjiang Pulled Noodles, 400g

Douyigu Xinjiang Noodles, 400g

Douyigu Xinjiang Snow - like Flour, 4kg

Product Introduction

Douyigu Xinjiang Pasta Series Products


These products are sourced from the northern foot of the Tianshan Mountains in Xinjiang, which is named as the "National High - Quality Wheat Township" by the Ministry of Agriculture. The winter wheat here grows once a year with a long growth cycle of 300 days. The daily temperature difference is over 15℃, and the sunshine duration is more than 2,800 hours. Irrigated naturally by pure valley rivers, this environment promotes the accumulation of protein, amino acids, and gliadin, improving the quality of the wheat. Food made from such high - quality flour is more chewy.


Product Features


● Carefully selected raw materials: High - quality Xinjiang wheat with excellent quality and high nutritional value.
● The flour is fine, soft, full of the aroma of wheat, and the food made from it has a chewy and resilient texture.
● The noodles are chewy and smooth. They won't become sticky even after being cooked for a long time and are rich in the aroma of wheat.
● With simple ingredients and no additives, it's a healthier choice.

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delicious recipes

新疆炒拉條子(zǐ)

Xinjiang - Style Stir - Fried Pulled Noodles

One bite and you'll be hooked. It's incredibly delicious.

Ingredients Preparation

  • Pulled noodles
  • Beef
  • Tomato
  • Onion (favorite side dishes)

Cooking Steps

  1. Marinate the beef with cooking wine and starch for a while.
  2. Bring water to a boil and cook the pulled noodles until they are 70% cooked. Then drain and rinse them with cold water.
  3. Heat oil over high heat. Add Pixian bean paste and stir - fry until red oil emerges. Slide the marinated beef slices into the pan. Add the tomato, then season with salt, light soy sauce, oyster sauce, etc. After stir - frying to get the tomato juice, add the pulled noodles, onion, and other side dishes. Sprinkle with the soul ingredient, cumin powder, stir - fry well, and then it's ready to be served.
元氣清湯面

Energizing Clear Soup Noodles

This quick - to - make clear soup noodle dish will fill you with energy with just one bite.

Ingredients Preparation

  • An egg
  • Noodles
  • Greens

Cooking Steps

  1. Prepare a sauce: 1 tablespoon of light soy sauce, 1 tablespoon of vinegar, 1 tablespoon of oyster sauce, half a tablespoon of salt, half a tablespoon of sugar, and a little sesame oil.
  2. Fry an egg until it turns slightly brown, then add boiling water. This is the key to making the noodle soup turn white.
  3. Add the noodles and cook until they are soft, then add the greens.
  4. Scoop some noodle soup into the prepared sauce and stir well. Then ladle in the cooked noodles and greens, and garnish with chopped scallions.
美味大(dà)蒸包

Delicious Steamed Buns

The bun skins are soft and fluffy, with thin skins and generous fillings. They are truly delicious.

Ingredients Preparation

  • Flour
  • Pork
  • Scallions

Cooking Steps

  1. Dough - making: Take 500g of flour, 5g of yeast, 5g of sugar, and 260g of 30 - degree warm water. Knead them into a smooth dough. Then let it rise for an hour until it doubles in size. The inside of the dough should be honeycombed.
  2. Filling - making: Mince 250g of pork, 2 scallions, and some ginger. Heat oil in a pan. When the oil is not too hot, add a large spoonful of Haitian broad bean paste and stir - fry until fragrant. After it cools down, put the minced meat, ginger, light soy sauce, dark soy sauce, oyster sauce, Songxianxian (a seasoning), about 8g (4 spoons) of salt into it. Stir the minced scallions with sesame oil and then mix them evenly with the meat filling.
  3. Second rising: After wrapping the buns, let them rise a second time. Heat the water in the steamer until it's warm, then directly put the buns in the steamer to rise for about 15 - 20 minutes until the buns are visibly larger.
  4. Steaming the buns: After the second rising, steam the buns over high heat. Once steam comes out, turn to medium heat and steam for 20 minutes. Then the plump, white steamed buns are ready to be taken out of the pot.
可愛奶黃包

Cute Custard Buns

These are a hidden - gem breakfast option. The custard buns are filled with a rich milky aroma, sweet, and fluffy.

Ingredients Preparation

  • Eggs
  • Milk
  • Flour
  • Milk powder

Cooking Steps

  1. Custard filling: Whisk 3 eggs with 150g of milk. Sift in 50g of low - gluten flour, 40g of powdered sugar, 20g of cornstarch, and 20g of milk powder. Stir well and then sift the mixture again into a pot. Add 30g of butter and keep stirring over low heat throughout the process. When the mixture forms a large mass, remove it from the heat and let it cool. Divide it into small balls, each about 35g.
  2. Dough: Mix 300g of flour, 3g of yeast, 5g of sugar, and 180g of warm milk. Knead into a dough, cover it with plastic wrap, and let it rise for about 40 minutes until it doubles in size. Take out the dough, release the air, and divide it into pieces of about 40g each. Roll each piece into a round pancake with a thin edge and a thick middle.
  3. Place the custard filling in the middle of the dough. Use the bun - wrapping technique to tighten the bottom and shape it into a round bun. Put the buns in a pot with warm water for a second rise for about 15 minutes. When the buns have visibly expanded, steam them over boiling water for 15 minutes.