Traditional Fried Chinese Cruller Youtiao

In a mixing bowl, whisk the all-purpose flour, baking powder, baking soda, and salt together.

Drizzle in the teaspoon of vegetable oil and rice wine if using, then gradually add in the warm water. Stir until a dough forms.

On a lightly floured surface, knead the dough for about 10 minutes until it is smooth and elastic.

Cover the dough with a damp cloth and allow it to rest undisturbed for 2 hours.

After 2 hours, divide the dough into 6 equal parts. Roll each part into a long strip, around 10 inches long and 1 inch wide.

Heat up enough vegetable oil for deep frying in a deep fryer or a big saucepan. The oil should be hot enough that a piece of dough sizzles upon contact.

Take each strip of dough, and with a thin skewer or chopstick, press down the middle lengthwise to give it a characteristic shape. Dip it in the oil.

Using chopsticks or a slotted spoon, turn the dough occasionally until it's golden brown on all sides.

Remove the fried Youtiao with a slotted spoon and drain them on paper towels to remove excess oil.

Serve warm with soy milk or as a side dish with congee.