About of Guo Kui:Guo Kui is a sort of Chinese sandwich or Kebab, but with different style of fillings from its western or Muslim counterpart. Any speical Guo Kui restaurant or even little food stand by the roadside may prepare a great variety of Guo Kui, filled with sliced chicken, beef, steamed pork, pork lungs or vegetables. The traditional Guo Kui restaurant of Old Chenghua is one of them. Moreover, the ox-tail soup in this restaurant is also very special. Although this restaurant sells traditional snacks, the clean and transparent dinning tables and white wallpaper in it seem also quite refreshing and fashionable.

Guo Kui, a well-known snack In Qianxian County, Is thick in the middle and thin on the verge with designs of the wheel on the surface. It is crisp and tasty and is always a good present for friends and relatives. When it is made, the wheat flour is mixed with a minimum amount of water and then baked over low flame so that it is easy to be stored and handy to take because it contains very little moisture. That is why it is often the custom of the local people of Shaanxi to travel with it as their food. Guo Kui Is one of the "Ten Strange Features" In Central Shaanxi and It Is often described as big as a lid of a wok.

The history of Guokui:
It was said that when built the Qianling mausoleum, emperor Gaozong confiscate a great number of craftsmen and labors. At that time, there was a guy named Dongwa, he lost his mother when he was very young, so he and his father depended on each other since his was a little boy. He was a very clever, industrious and guileless guy, and was highly praised by his neighbors. Unfortunately, one day, his father got disease, Dongwa worked very hard every day. He not only had to work outside, but also took care of his father. Day after day, Dongwa cooked very well. On the project of building Qianlin mausoluem, Dongwa went to work instead of his father. Because of too many people, it’s not easy to have meal on time. Besides, he had to work a lot, so he got many hardships every day. One day, he felt so hungry, he dug a hole on the roadside, then he put his headpiece on the top of the hole, put flour into the headpiece. And he used wood to cook it, after a while, he took the cook out and tasted, it was delicious! He was so pleased, then he told his accompaniers about this method to make cake. From one to another, this method became very popular, and this cake was called Guokui from then on. Which means a cake looked like a headpiece.

Raw materials:
Flour 5kg, alkali 30g, leaven (350g in summer, 750g in winter, and 500g in spring and autumn).

How to make Guokui:
Step 1
Put flour in water, press into dough, and then put on desk, press and turn over. And then cut into two piece, add leaven and buck respectively, and then press for several minutes. Use a cloth to cover on it.

Step 2
Cut the dough into small doughs, every dough has about 600g, 22cm diameter, 3cm thick. And then put into iron pan to bake them. During baking them, you have to turn them over ceaselessly.

Guo kui Travel:The memorable foods I've had in my travels were in Xi'an, in the Muslim district where they have stall after stall of amazing street food. My favorite food was Guo Kui, which was a flaky fried dough (almost pastry-like), stuffed with minced meat, sichuan pepper and chilies. It was incredible and I cant find anything online to tell me how it's made. I'm wondering if anyone out there has a recipe they can share?

Fuchsia Dunlop describes this food in her newest book, Shark's Fin and Sichuan Pepper, but unfortunately there is no recipe and I've found no way to contact the author.