Shaobing

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For other uses, see Shao bing (disambiguation).
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 namesHuoshao
TypeFlatbread
CourseBreakfast
Place of originChina
Serving temperaturebreakfast
Shaobing
Traditional Chinese燒餅
Simplified Chinese烧饼
Literal meaningroasted pastry
Huoshao
Traditional Chinese火燒
Simplified Chinese火烧
Literal meaningfire roasted

Shaobing (pinyin: shāobǐng; Wade–Giles: shao-ping)[1][2][3][4][5][6][7] 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,[8] or beef or pork with spices.[9]

Shaobing is not very well known in southern China, unlike other northern dishes like mantou, baozi, and youtiao. Some unique varieties of shaobing can be completely unheard of in the south. 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

Chinese legends claim that the roasted, flat shaobing was brought back from the Xiyu (the Western Regions, a name for 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.[10] Shaobing is believed to be related to the Persian and Central Asian naan and the Near Eastern pita.[11][12][13][14] Foreign westerners made and sold sesame cakes in China during the Tang dynasty.[15]

Liu Bowen was one of the most famous scholars of the Ming dynasty. He presented a cryptic lyrical song titled "Shaobing Song" (燒餅歌) to the Zhu Yuanzhang emperor. The song supposedly predicted the future of China.[16][17]

Image gallery

Taiwanese sesame paste shaobing:

See also

References

  1. ^ Hou, Helena (1977). Return to Peking. China Publishing Company. pp. 44, 47. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help)
  2. ^ Common Ground. Vol. 4. American Universities Field Staff. 1978. p. 67. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help)
  3. ^ Liu, Jennifer Li-chia (2004). Connections II: A Cognitive Approach to Intermediate Chinese, Volume 2. Chinese in context language learning series (illustrated ed.). Indiana University Press. p. 333. ISBN 0-253-21665-6. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help)
  4. ^ Food Facts, Volumes 1-14. Wheat Flour Institute. 1931. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help)
  5. ^ Fu Pei-Mei (2010). Pei-Mei's Chinese Cookbook. Vol. 1. Translated by Paul Eng. Contributor Martha Dahlen. askmar publishing. ISBN 1-935842-04-8. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help)
  6. ^ Fu Pei Mei (2010). Pei-Mei's Chinese Cookbook. Vol. 2. askmar publishing. ISBN 1-935842-05-6. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help)
  7. ^ Shurtleff, William; Aoyagi, Akiko (2009). History of Miso, Soybean Jiang (China), Jang (Korea) and Tauco (Indonesia) (200 BC-2009). Soyinfo Center. p. 329. ISBN 1-928914-22-5. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help)
  8. ^ Kraig, Bruce, ed. (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 92. ISBN 1-59884-955-7. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help)
  9. ^ Church, Marguerite Chien (2002). Adopted, the Chinese Way. Infinity Publishing. p. 127. ISBN 0-7414-1224-1. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help)
  10. ^ Huang, H. T. (2000). Fermentations and Food Science, Volume 6. Cambridge University Press. p. 474. ISBN 0521652707. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help)
  11. ^ Anderson (1988), p. 143, 144, 218.
  12. ^ Simoons, Frederick J. (1990). Food in China: A Cultural and Historical Inquiry. CRC Press. p. 89. ISBN 084938804X. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help)
  13. ^ Free China Review, Volume 45, Issues 7-12. W.Y. Tsao. 1995. p. 66. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help)
  14. ^ 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.
  15. ^ Schafer, Edward H. (1963). The Golden Peaches of Samarkand: A Study of Tʻang Exotics (illustrated, reprint, revised ed.). University of California Press. p. 29. Retrieved 24 April 2014. {{cite book}}: Invalid |ref=harv (help)
  16. ^ Windridge, Charles. [1999] (2003) Tong Sing The Chinese Book of Wisdom. Kyle Cathie Limited. ISBN 0-7607-4535-8. pg 124-125.
  17. ^ Ji, Liu. [2004] (2004) 燒餅歌與推背圖. Bai Shan Shu Fang Publishing Company. ISBN 986-7769-00-7.
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