Red sorghum is ground into fine flour, mixed with various coarse grains like bean flour, and then combined with yu skin to increase the stickiness of the guoluo, making it chewier and smoother in texture.
The guoluo noodles from Fanzi Pai Village, Fengjiayu Town, Miyun District, Beijing are made by grinding red sorghum into fine flour, adding various coarse grains like bean flour, and then combining it with yu skin to increase the stickiness of the guoluo, making it chewier and smoother. Water is added to form a dough that can hold its shape, which is then placed in a guoluo press resembling a large guillotine. The dough is pressed through small round holes into a pot of boiling water. Once cooked, the noodles are scooped into bowls, topped with egg and daylily sauce, or served cold with sesame paste, and garnished with cucumber shreds. A taste reveals smooth, chewy noodles with a rich and refreshing flavor.