Miscellaneous Talks on Southwest Shandong Dialect-Paper

The "Chinese Dictionary" has two explanations for "Juanzi". One is "Pinyin? juǎn?zi, a kind of noodle food. The noodles are made into thin slices and one side is coated with oil, salt, chopped green onion, etc. , and then rolled up and steamed" means; one is "Pinyin?juàn?zi, a book or single-page paper for writing answers to exams; the test paper may refer to a copy of an ancient book that can be rolled up." This article focuses on the use of the first meaning of "Juanzi" in the southwestern Shandong dialect. The second meaning is used in the southwestern Shandong dialect the same as in Mandarin, and will not be described.

"Juanzi" or "white roll" is a rectangular steamed bun. In the past, its preparation was the same as that of steamed buns. When kneading the dough, it was made into a thick, long, inverted "U"-shaped dough similar to that of a steamed bun. It was cut into even pieces with a knife and steamed in a pot. . This method of making steamed buns, the author personally speculates, may be because some housewives are not good at making steamed buns, the shape of the steamed buns they roll out is not good-looking, and they are afraid of other people laughing, so they make them into rolls. Now, the author has a cousin in a rural area in southwestern Shandong who recently opened a steamed bun shop. According to him, both steamed buns and rolls are made using a "steamed bun machine", and there is basically no difference in the cooking methods, but the appearance is a little different.

"Hanajuanzi" is a roll made of mixed noodles and white noodles. In the past, housewives would roll out white flour and mixed flour into round dough pieces respectively. The white flour was slightly larger, and they were placed on the chopping board (panel) first, then the mixed flour was placed on top, and then slightly rolled with a rolling pin. Roll it out and roll it up to make a thick, long, U-shaped dough for steamed buns. Cut it into even pieces with a knife and put it in a pot to steam. The author was a greedy child when I was a child. When eating rolls with mixed noodles, I would only pick the top of the roll because it has more white flour and less mixed noodles than other rolls.

"Xianjuanzi" is a paper made according to the explanation method in "Chinese Dictionary". When the author was a child, when the reform of the land contract system was first implemented, when he was living in the countryside of southwestern Shandong, he ate his mother’s salty rolls with scallion oil, salty mustard rolls, salty yuqianzi rolls, salty rolls with broom seedlings, and salty sesame rolls. If you do not need to ferment the dough, make it into a dough, and put more vegetables, such as leek and egg filling, radish vermicelli filling, and carrot filling after refining lard, roll it up to make a thick, long steamed bun with "U" in it. ""-shaped noodle dish with vegetables, put the whole thing into a pot and steam it. When eating, use a knife to cut it into long, palm-sized pieces. This kind of pasta is called "caituo" (maybe the word "tuo" , use it temporarily)", you can’t call it a test paper.

Nowadays, our lives are better. We all buy ready-made staple foods from steamed bun shops or supermarkets. We eat whatever they sell. I want to make some delicious rolls myself, but the panel at home is too small and cannot be opened, so it is very difficult to enjoy such a treat!