Shaobing: Difference between revisions

Shaobing
Shaobing
Traditional Chinese	燒餅
Simplified Chinese	烧饼
Literal meaning	roasted pastry
Hanyu Pinyin
Transcriptions
Standard Mandarin
Hanyu Pinyin	shāobǐng
Wade–Giles	shao1-ping3
Yue: Cantonese
Jyutping	siu1 beng2
Southern Min
Hokkien POJ	sio-piáⁿ
Huoshao
Traditional Chinese	火燒
Simplified Chinese	火烧
Literal meaning	fire roasted
Hanyu Pinyin
Transcriptions
Standard Mandarin
Hanyu Pinyin	huǒshāo
Wade–Giles	huo3-shao1
Yue: Cantonese
Jyutping	fo2 siu1
Southern Min
Hokkien POJ	hóe-sio/hé-sio

Shaobing
	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
	Media: Shaobing;

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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.

History[edit]

Chinese legends claim that the roasted, flat shaobing was brought back from the Xiyu (the Western Regions, a name for far-western China and Central Asia) by the Han dynasty General Ban Chao, and that it was originally known as hubing (胡餅, lit. "barbarian pastry"). The shaobing is believed to be descended from the hubing.^[3] Shaobing is believed to be related to the Persian and Central Asian naan and the Near Eastern pita.^[4]^[5]^[6] Foreign westerners made and sold sesame cakes in China during the Tang dynasty.^[7]

Categories[edit]

Huangqiao Shaobing[edit]

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[edit]

Zhoucun Shaobing (周村烧饼), is a kind of Shaobing. It is a traditional snack in Zibo, 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[edit]

Magao (麻糕; Chángzhōu Dàmágāo), one kind of Shaobing, is popular at a specific city—Changzhou in Jiangsu province. Changzhou Sesame cake is round and oval. The traditional flavors are sweet, salty and spicy. It has golden thin crisp skin. To make Changzhou Sesame cake, the chef needs to select finest pigs suet, white flour, hulled sesame seeds, white sugar, refined salt, etc. other refined raw materials; then use the traditional barrel furnace to bake.^[8]

References[edit]

^ 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.
^ Huang, H. T. (2000). Fermentations and Food Science, Volume 6. Cambridge University Press. p. 474. ISBN 0521652707. Retrieved 24 April 2014.
^ Anderson (1988), p. 143, 144, 218.
^ Simoons, Frederick J. (1990). Food in China: A Cultural and Historical Inquiry. CRC Press. p. 89. ISBN 084938804X.
^ Charles Holcombe (January 2001). The Genesis of East Asia: 221 B.C. - A.D. 907. University of Hawaii Press. pp. 129–. ISBN 978-0-8248-2465-5.
^ Schafer, Edward H. (1963). The Golden Peaches of Samarkand: A Study of Tʻang Exotics (illustrated, reprint, revised ed.). University of California Press. p. 29.
^ "全国著名烧饼大全". www.sohu.com. Retrieved 2020-04-14.

[1] 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.

[2] Church, Marguerite Chien (2002). Adopted, the Chinese Way. Infinity Publishing. p. 127. ISBN 0-7414-1224-1. Retrieved 24 April 2014.

[3] Huang, H. T. (2000). Fermentations and Food Science, Volume 6. Cambridge University Press. p. 474. ISBN 0521652707. Retrieved 24 April 2014.

[FOOTNOTEAnderson1988[httpsbooksgooglecombooksidBAcknxN_S8QCpgPA143_143,_144,_218]-4] Anderson (1988), p. 143, 144, 218.

[5] Simoons, Frederick J. (1990). Food in China: A Cultural and Historical Inquiry. CRC Press. p. 89. ISBN 084938804X.

[Holcombe2001-6] Charles Holcombe (January 2001). The Genesis of East Asia: 221 B.C. - A.D. 907. University of Hawaii Press. pp. 129–. ISBN 978-0-8248-2465-5.

[7] Schafer, Edward H. (1963). The Golden Peaches of Samarkand: A Study of Tʻang Exotics (illustrated, reprint, revised ed.). University of California Press. p. 29.

[8] "全国著名烧饼大全". www.sohu.com. Retrieved 2020-04-14.

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@@ Line 1: / Line 1: @@
+{{Short description|Flatbread from Chinese cuisine}}
 {{other uses|Shao bing (disambiguation)}}
 {{Infobox prepared food
@@ Line 19: / Line 20: @@
 {{Chinese|t={{linktext|燒餅}}|s=烧饼|w=shao<sup>1</sup>-ping<sup>3</sup>|p=shāobǐng|j=siu1 beng2|poj=sio-piáⁿ|l=roasted pastry|altname=Huoshao|t2={{linktext|火燒}}|s2=火烧|w2=huo<sup>3</sup>-shao<sup>1</sup>|p2=huǒshāo|j2=fo2 siu1|poj2=hóe-sio/hé-sio|l2=fire roasted}}
 [[File:Magao.jpg|thumb|Magao, Changzhou sesame seed cake]]
-'''Shaobing''' ({{zh|p=shāobǐng|w=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 soup|black sesame paste]], stir-fried [[mung bean]]s with egg and tofu, braised beef, smoked meat,<ref>{{cite book |title=Street Food Around the World: An Encyclopedia of Food and Culture |editor-first=Bruce |editor-last=Kraig |year=2013 |publisher=ABC-CLIO |url=https://books.google.com/books?id=9XCjAQAAQBAJ&q=shao+ping+sesame&pg=PA92 |page=92 |isbn=978-1-59884-955-4 |accessdate=24 April 2014 |ref=harv}}</ref> or beef or pork with spices.<ref>{{cite book |title=Adopted, the Chinese Way |first=Marguerite Chien |last=Church |year=2002 |publisher=Infinity Publishing |url=https://books.google.com/books?id=oihgnvdfIj8C&q=shao+ping+sesame&pg=PA127 |page=127 |isbn=0-7414-1224-1 |accessdate=24 April 2014 |ref=harv}}</ref>
+'''Shaobing''' ({{zh|p=shāobǐng|w=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 soup|black sesame paste]], stir-fried [[mung bean]]s with egg and tofu, braised beef, smoked meat,<ref>{{cite book |title=Street Food Around the World: An Encyclopedia of Food and Culture |editor-first=Bruce |editor-last=Kraig |year=2013 |publisher=ABC-CLIO |url=https://books.google.com/books?id=9XCjAQAAQBAJ&q=shao+ping+sesame&pg=PA92 |page=92 |isbn=978-1-59884-955-4 |access-date=24 April 2014 }}</ref> or beef or pork with spices.<ref>{{cite book |title=Adopted, the Chinese Way |first=Marguerite Chien |last=Church |year=2002 |publisher=Infinity Publishing |url=https://books.google.com/books?id=oihgnvdfIj8C&q=shao+ping+sesame&pg=PA127 |page=127 |isbn=0-7414-1224-1 |access-date=24 April 2014 }}</ref>
 Shaobing is not very well known in [[Northern and southern China|southern China]],{{source needed|date=June 2020}} unlike other northern dishes like [[mantou]], [[baozi]], and [[youtiao]]. Most Shaobing are popular in [[Northern and southern China|the northern part of China]]. Different types of shaobing are often associated with certain cities and towns.
@@ Line 28: / Line 29: @@
 [[File:shaobing3.jpg|thumb|Taiwanese sesame shaobing]]
-Chinese legends claim that the roasted, flat shaobing was brought back from the ''[[Western Regions|Xiyu]]'' (the Western Regions, a name for [[Central Asia]]) by the Han dynasty General [[Ban Chao]], and that it was originally known as {{transl|zh|hubing}} ({{lang|zh|胡餅}}, lit. "barbarian pastry"). The shaobing is believed to be descended from the {{transl|zh|italic=no|hubing}}.<ref>{{cite book|title=Fermentations and Food Science, Volume 6|first=H. T.|last=Huang|edition=
+Chinese legends claim that the roasted, flat shaobing was brought back from the ''[[Western Regions|Xiyu]]'' (the Western Regions, a name for far-[[western China]] and [[Central Asia]]) by the Han dynasty General [[Ban Chao]], and that it was originally known as {{transl|zh|hubing}} ({{lang|zh|胡餅}}, lit. "barbarian pastry"). The shaobing is believed to be descended from the {{transl|zh|italic=no|hubing}}.<ref>{{cite book|title=Fermentations and Food Science, Volume 6|first=H. T.|last=Huang
-|year=2000|publisher=Cambridge University Press|url=https://books.google.com/books?id=FgtFxedkgbcC&q=shao+ping+sesame&pg=PA474|page=474|isbn=0521652707|accessdate=24 April 2014| ref=harv }}</ref> Shaobing is believed to be related to the Persian and Central Asian [[naan]] and the Near Eastern [[pita]].{{sfnb|Anderson|1988| p= [https://books.google.com/books?id=BAcknxN_S8QC&pg=PA143 143, 144, 218]}}<ref>{{cite book|title=Food in China: A Cultural and Historical Inquiry|first=Frederick J.|last=Simoons|edition=|year=1990|publisher=CRC Press|url=https://books.google.com/books?id=Fo087ZxohA4C&pg=PA89|page=89|isbn=084938804X| ref=harv }}</ref><ref name="Holcombe2001">{{cite book|author=Charles Holcombe|title=The Genesis of East Asia: 221 B.C. - A.D. 907|url=https://books.google.com/books?id=XT5pvPZ4vroC&pg=PA129|date=January 2001|publisher=University of Hawaii Press|isbn=978-0-8248-2465-5|pages=129–}}</ref> Foreign westerners made and sold sesame cakes in China during the Tang dynasty.<ref>{{cite book|title=The Golden Peaches of Samarkand: A Study of Tʻang Exotics|first=Edward H.|last=Schafer|edition=illustrated, reprint, revised|year=1963|publisher=University of California Press|url=https://books.google.com/books?id=9Z7cZ77SqEQC&pg=PA29|page=29|isbn=| ref=harv }}</ref>
+|year=2000|publisher=Cambridge University Press|url=https://books.google.com/books?id=FgtFxedkgbcC&q=shao+ping+sesame&pg=PA474|page=474|isbn=0521652707|access-date=24 April 2014}}</ref> Shaobing is believed to be related to the Persian and Central Asian [[naan]] and the Near Eastern [[pita]].{{sfnb|Anderson|1988| p= [https://books.google.com/books?id=BAcknxN_S8QC&pg=PA143 143, 144, 218]}}<ref>{{cite book|title=Food in China: A Cultural and Historical Inquiry|first=Frederick J.|last=Simoons|year=1990|publisher=CRC Press|url=https://books.google.com/books?id=Fo087ZxohA4C&pg=PA89|page=89|isbn=084938804X}}</ref><ref name="Holcombe2001">{{cite book|author=Charles Holcombe|title=The Genesis of East Asia: 221 B.C. - A.D. 907|url=https://books.google.com/books?id=XT5pvPZ4vroC&pg=PA129|date=January 2001|publisher=University of Hawaii Press|isbn=978-0-8248-2465-5|pages=129–}}</ref> Foreign westerners made and sold sesame cakes in China during the Tang dynasty.<ref>{{cite book|title=The Golden Peaches of Samarkand: A Study of Tʻang Exotics|first=Edward H.|last=Schafer|edition=illustrated, reprint, revised|year=1963|publisher=University of California Press|url=https://books.google.com/books?id=9Z7cZ77SqEQC&pg=PA29|page=29}}</ref>
 == Categories ==
 ===Huangqiao Shaobing===
+{{Main|Huangqiao Sesame Cake}}
 [[File:Huangqiao Sesame Cake.jpg|thumb|226x226px|Huangqiao Shaobing]]
-Huangqiao Shaobing ([[Huangqiao Sesame Cake]]; [[Simplified Chinese characters|simplified Chinese]]: 黄桥烧饼; [[pinyin]]: ''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.<ref>{{Citation|title=黄桥烧饼|date=2019-05-03|url=https://zh.wikipedia.org/w/index.php?title=%E9%BB%84%E6%A1%A5%E7%83%A7%E9%A5%BC&oldid=54276143|work=维基百科，自由的百科全书|language=zh|access-date=2020-04-14}}</ref>
+Huangqiao Shaobing ({{zh|labels=no|s=黄桥烧饼|p=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===
-Zhoucun Shaobing ([[Simplified Chinese characters|simplified Chinese]]: 周村烧饼;), is a kind of Shaobing. It is a traditional snack in [[Zibo]], [[Shandong|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.<ref>{{Citation|title=周村烧饼|date=2019-02-16|url=https://zh.wikipedia.org/w/index.php?title=%E5%91%A8%E6%9D%91%E7%83%A7%E9%A5%BC&oldid=53214255|work=维基百科，自由的百科全书|language=zh|access-date=2020-04-14}}</ref>
+Zhoucun Shaobing ({{zh|labels=no|s=周村烧饼}}), is a kind of Shaobing. It is a traditional snack in [[Zibo]], [[Shandong|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===
+{{Main|Changzhou Sesame Cake}}
-Magao ([[Changzhou Sesame Cake]]; [[Simplified Chinese characters|simplified Chinese]]: 麻糕; [[pinyin]]: ''Chángzhōu Dàmágāo''), one kind of Shaobing, is popular at a specific city—[[Changzhou]] in [[Jiangsu|Jiangsu province]]. Changzhou Sesame cake is round and oval. The traditional flavors are sweet, salty and spicy. It has golden thin crisp skin. To make Changzhou Sesame cake, the chef needs to select finest pigs suet, white flour, hulled sesame seeds, white sugar, refined salt, etc other refined raw materials; then use the traditional barrel furnace to bake.<ref>{{Cite web|url=http://www.sohu.com/a/150555711_635170|title=全国著名烧饼大全|website=www.sohu.com|language=en|access-date=2020-04-14}}</ref>
+Magao ({{zh|labels=no|s=麻糕|p=Chángzhōu Dàmágāo}}), one kind of Shaobing, is popular at a specific city—[[Changzhou]] in [[Jiangsu|Jiangsu province]]. Changzhou Sesame cake is round and oval. The traditional flavors are sweet, salty and spicy. It has golden thin crisp skin. To make Changzhou Sesame cake, the chef needs to select finest pigs suet, white flour, hulled sesame seeds, white sugar, refined salt, etc. other refined raw materials; then use the traditional barrel furnace to bake.<ref>{{Cite web|url=http://www.sohu.com/a/150555711_635170|title=全国著名烧饼大全|website=www.sohu.com|language=en|access-date=2020-04-14}}</ref>
 == See also ==
 * [[List of Chinese dishes]]
 * [[Shaobing Song]]
+* [[Pogača]]
 ==References==
@@ Line 55: / Line 59: @@
 [[Category:Flatbreads]]
 [[Category:Street food in China]]
-[[Category:Breakfasts]]
+[[Category:Stuffed dishes]]
+[[Category:Baked foods]]
+[[Category:Breakfast dishes]]

v t e Chinese breads
List of Chinese bakery products
Baba Baozi Bing Jianbing Cha siu baau Cong you bing Dalieba Roujiamo Guokui Hujiao bing Kompyang Laobing Mandarin roll Mantou Nan Sanchuisanda Shaobing Shengjian mantou Wotou Xiaolongbao Youtazi
Recipes on WikiBooks Category:Chinese breads Food portal The China Portal

v t e Flatbreads
Asia	Afghan bread Aparon Balep korkun Barbari bread Bhakri Bhatoora Bindaetteok Bing Bolani Chapati Danbing Kaak Kabkab Kattama Khubz Kiping Kulcha Gözleme Jolada rotti Lahoh Laobing Lavash Luchi Malooga Markook Matzo Mulawah Naan Nan/non Papadam Paratha Aloo paratha Parotta Pathiri Phitti Piaya Pihta Pita Pletzel Puran poli Puri Qistibi Qutab Ramazan pidesi Roti Makki di roti Roti canai Roti prata Rumali roti Sa Sanchuisanda Sangak Scallion pancake Cōng yóu bǐng Pajeon Saj bread Shaobing Sheermal Shelpek Taboon bread Taftan Tandoor bread Thalipeeth
Europe	Bannock Bazlama Crescia Crispbread Farl Flammkuchen Flatbrød Flatkaka Focaccia Hoggan Khachapuri Lángos Lefse Mekitsa Opłatek Pancake Pane carasau Piadina Pita Pizza Podpłomyk Rieska Sacramental bread Scaccia Shotis puri Somun Talo Torta de gazpacho Tunnbröd Zhingyalov hats
Africa	Bataw Eish merahrah Injera Khubz Lahoh Ngome Msemen Sabaayad
America	Arepa Bammy Bannock Casabe Frybread Corn tortilla List of tortilla-based dishes Flour tortilla Tortilla de rescoldo
Recipes on WikiBooks Category:Flatbreads Food portal