 Typical shaobing. The round shaobing on the right are sweet and filled with sugar and the long shaobing on the left are savory and salted. | |
| Alternative names | Huoshao |
|---|---|
| Type | Flatbread |
| Course | Breakfast |
| Place of origin | China |
| Shaobing | |||||||||||||||||
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| Traditional Chinese | 燒餅 | ||||||||||||||||
| Simplified Chinese | 烧饼 | ||||||||||||||||
| Literal meaning | roasted pastry | ||||||||||||||||
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| Huoshao | |||||||||||||||||
| Traditional Chinese | 火燒 | ||||||||||||||||
| Simplified Chinese | 火烧 | ||||||||||||||||
| Literal meaning | fire roasted | ||||||||||||||||
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Shaobing (pinyin:shāobǐng;Wade–Giles:shao-ping), also calledhuoshao, is a type of baked, unleavened, layeredflatbread in northernChinese cuisine. Shaobing can be made with or without stuffing, and with or withoutsesame on top. Shaobing contains a variety of stuffings that can be grouped into two main flavors: savory or sweet. Some common stuffings includered bean paste,black sesame paste, stir-friedmung beans with egg and tofu, braised beef, smoked meat,[1] or beef or pork with spices.[2]
Shaobing is not very well known insouthern China,[citation needed] unlike other northern dishes likemantou,baozi, andyoutiao. Most Shaobing are popular inthe northern part of China. Different types of shaobing are often associated with certain cities and towns.
Shaobing is a common breakfast item. Filled shaobing are usually eaten with soy milk and tea, while unfilled ones are usually eaten withsteamed eggs or a breakfast meat dish. In theMandarin cuisine tradition, shaobing are served withhot pot (huǒguō) in winter or soy milk.
Chinese legends claim that the roasted, flat shaobing was brought back from theXiyu (the Western Regions, a name for far-western China andCentral Asia) by the Han dynasty GeneralBan Chao, and that it was originally known ashubing (胡餅,lit. 'barbarian pastry'). The shaobing is believed to be descended from thehubing.[3] Shaobing is believed to be related to the Persian and Central Asiannaan and the Near Easternpita.[4][5][6] Foreign westerners made and sold sesame cakes in China during the Tang dynasty.[7]
Huangqiao Shaobing (黄桥烧饼;Huángqiáo Shāobǐng) is one kind of Shaobing. It is made of flour, oil, sesame and other raw materials. It is golden in color and crispy on the outside. Traditionally, it is divided into sweet taste and salty taste. Generally, the sweet taste one is round and the salty taste one is long and oval.
Zhoucun Shaobing (周村烧饼), is a kind of Shaobing. It is a traditional snack inZibo,Shandong province, China, created by Guo Yunlong based on a horseshoe-shaped thick pancake. Its shape is round and thin as paper. The front is covered with sesame seed, the back is full of crisp holes. It is famous because of its special crisp and ability to conserve for a long time.
Magao (常州大麻糕;Chángzhōu Dàmágāo), or sesame cake, is popular in the city ofChangzhou inJiangsu province. Changzhou sesame cakes are flat and oval-shaped. The traditional flavors are sweet, salty and spicy. It has golden thin crisp skin. To make Changzhou sesame cake, the chef needs to select the finest pigs suet, white flour, hulled sesame seeds, white sugar, refined salt, etc. other refined raw materials; then bake in a traditional barrel furnace.[8]
Donkey burgers, or donkey sandwiches, are a type ofshaobing that is cut open and filled with meat, and are mostly eaten inHebei province.
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Chinese breads | |
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