Worthy of being a state banquet master, he surprisingly still preserves the tradition of using old dough.
Using his hands, he kneads the old dough and places it in the dough nest made by the flour, adding warm water. First, he completely crushes the old dough with water, then bit by bit kneads the flour and water into dough crumbs.
The flour on the island counter weighs about three jin, while the water is at least two jin and seven liang.
It looks like mixing a batter, but the technique is indeed the standard dough making method.
Push the flour gradually toward the center nest, allowing the flour and water to gradually mix, becoming a very moist and very soft dough, as soft as if it were washed twice in water when cleaning gluten.
