You Ta Zi (Uyghur Layered Steamed Bread)
Hundreds of layers of sheep fat! Silk Road Beautiful "Tower" Bread
Description
An artistic Dim Sum beloved at breakfasts and banquets in Xinjiang. Dough is stretched paper-thin, heavily smeared with 'lamb tail fat' (Yang Wei You), rolled tightly, twisted into the shape of a pagoda (Ta), and steamed. Pinching it with chopsticks reveals dozens of fluffy layers unraveling beautifully.
Restaurants serving You Ta Zi (Uyghur Layered Steamed Bread)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Wheat flour
- Lamb fat(Yang Wei You)
- Sichuan pepper powder
- Salt
- Yeast
Instructions
- [Authentic Recipe]
- (Dough) Knead wheat flour, warm water, and yeast. Ferment slightly into a soft dough.
- (Fat Magic) Melt fresh 'lamb tail fat' (Yang Wei You). Mix with salt and Sichuan pepper powder (or black pepper) to create a special flavored oil.
- (Artisan Shaping) Roll the dough into a massive, paper-thin, translucent square.
- Smear the entire surface heavily and seamlessly with the lamb fat.
- Roll it up tightly from the edge into a long tube.
- Tear off 10cm sections.
- Hold a section with both hands, twist it like wringing a towel, and stand it upright, shaping it into a 'Pagoda (Tower)' with a narrow top.
- Place in a bamboo steamer and steam on high for
- mins.
- The lamb fat melts, preventing the dough layers from sticking, resulting in a fluffy bread with countless beautiful layers.
Learn more Spice, substitutes, tips
Key spices
Intense sweet aroma of lamb fat、Hidden Sichuan pepper flavor
Substitutes at Japanese supermarkets
(Smear butter on dough, roll, and steam to substitute)
Pairing
Wan Zi Tang (Mutton Meatball Soup) / Xinjiang Milk Tea
Trivia
[Trivia] Lamb tail fat (Yang Wei You) is the core of Uyghur umami. In Islamic food culture where pork lard is forbidden, this is a genius nomadic Dim Sum that combines lamb fat and steaming techniques to create pie-like layers.
Eating tips & etiquette
[Unique Eating] Pinch the tip (top) of the pagoda with your fingers or chopsticks and pull upward. The rolled, paper-thin dough unravels beautifully like threads. Eat the fluffy, lamb-fat-soaked layers bit by bit, dunking them into hot soups (like Wan Zi Tang) for the ultimate luxury.
Allergen
Wheat, Mutton