## 01 · The Mix

Flour, salt, baking powder.
That's all it takes to start.

---

## 02 · The Water

Pour the warm water in slowly.
Keep the chopsticks moving.
The dough comes together in its own time —
don't rush it.

---

## 03 · The Rest

Cover it with a damp cloth and walk away.
Half an hour at least.
The water beside it is just in case your hands dry out.

---

## 04 · The Stretch

Hold both ends and pull — gently.
The dough has its own give.
Work with it, not against it.

---

## 05 · The Stack

Two strips, stacked.
One press of the chopstick down the center.
That seam is what makes them split open in the oil.

---

## 06 · The Fry

The wok is hot by 4 or 5 in the morning.
White ones just went in. Yellow ones are halfway.
The dark ones are almost ready.
The ones on the rack are already done.
Someone has to stand here the whole time.

---

## 07 · The Float

When they rise to the surface, they're close.
The outside is set, the inside still soft.
Flip them. Let both sides color evenly.

---

## 08 · The Lift

One pair of chopsticks. One pull.
The oil runs off as it comes up.
Two or three hours from flour to this moment.

---

## 09 · The Breakfast

Soy milk. Youtiao. Pickled greens.
Fermented tofu. Tea egg.
Beijing breakfast, unchanged for decades.
Sit down. Eat. The day begins.