 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 | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 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 called huoshao, is a type of baked, unleavened, layered flatbread in northern Chinese cuisine. Shaobing can be made with or without stuffing, and with or without sesame on top. Shaobing contains a variety of stuffings that can be grouped into two main flavors: savory or sweet. Some common stuffings include red bean paste, black sesame paste, stir-fried mung beans with egg and tofu, braised beef, smoked meat,[1] or beef or pork with spices.[2]
Shaobing is not very well known in southern China,[citation needed] unlike other northern dishes like mantou, baozi, and youtiao. Most Shaobing are popular in the 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 with steamed eggs or a breakfast meat dish. In the Mandarin cuisine tradition, shaobing are served with hot pot (huǒguō) in winter or soy milk.
- ^ Kraig, Bruce, ed. (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 92. ISBN 978-1-59884-955-4. Retrieved 24 April 2014.
- ^ Church, Marguerite Chien (2002). Adopted, the Chinese Way. Infinity Publishing. p. 127. ISBN 0-7414-1224-1. Retrieved 24 April 2014.