In a large mixing bowl, combine the flour, salt, and baking powder. Mix it well with a whisk to ensure even distribution. While that’s happening, in a separate bowl, mix the beaten eggs with water. Pour this egg mixture into the flour mixture slowly, stirring constantly.

When the mixture starts coming together, it’s time to get your hands in there. Knead the dough for about 5-7 minutes until it’s smooth and elastic. If it feels sticky, don’t hesitate to sprinkle in a little more flour.

Transfer the dough into a lightly oiled bowl, covering it with a damp cloth. Let it rest for about 1 hour. This ensures the gluten develops, making it easier to stretch out later.

After the dough has rested, divide it into smaller portions. Roll each portion into a long strip. Aim for a thickness similar to your pinky finger. If it springs back, allow it to rest for a bit longer before shaping.

In a deep frying pan or pot, heat oil over medium-high heat. To test if the oil is hot enough, drop a small piece of dough in; it should sizzle immediately.

Carefully place one or two youtiao strips into the hot oil. Fry them until they turn a gorgeous golden brown, usually around 2-3 minutes. Don’t crowd the pan; that’ll lead to steaming instead of frying.

Once golden and crispy, remove them from the oil and let them drain on paper towels. Serve immediately while they are hot and crisp.