Tag Archives: snack

Shǒu Zhuā Bìng – Hand-grabbed Pancake – 手抓并

Shǒu zhuā bìng (Chinese: 手抓并) originated in Taiwan, and became capitalized by various chains, such as Liang Quan Qi Mei, that specialize in making this street food. Its stands can be found throughout the city, and are available at any time throughout the day. The pancakes are typically made from pre-made dough that is frozen or refrigerated, and then cooked on a flat top where the dough is grabbed at until crisp layers of dough form. Toppings such as pork floss (rouxuong), a fried egg, hot dog, tomatoes, or lettuce can be added along with a drizzle of sweet and sour sauce.

Ingredients:
The batter of shou zhua bing is made from flour, water, oil, salt, and baking powder. Fillings may include pork floss (rouxuong), a fried egg, hot dog, tomatoes or lettuce. Sweet and sour sauce is also drizzled onto the pancake before serving.

Cooking Method:
For pre-made doughs that are typically sold in markets and used at street food stands, a flat top grill is heated and greased with oil. The pancake is then cooked on each side until a golden color starts to form. A spatula or tongs are typically used to begin rotating the pancake while simultaneously grabbing at it in order for crispy layers to form. Fillings are then added before the pancake is wrapped and served in a small paper pocket lined with foil.

History:
Shou zhua bing was officially brought to the mainland by the Taiwanese food chain, Liang Quan Qi Mei, in 2004. The stand has increasingly gained popularity among locals, expanding its presence to become one of Shanghai’s common street food snacks.

Possible Variations:
jianbing 煎饼– Chinese-style crepe
cong you bing 葱油饼– scallion pancakes
jidan bing 鸡蛋饼– egg pancake
qian ceng bing 千层饼– flaky pancake
qiang bing 羌饼– puffy pancake

Related Cuisine:
Taiwanese cuisine

Cōng Yóu Bǐng – Scallion pancakes – 葱油饼

Cōng yóubǐng (Chinese: 葱油饼) is a savory, non-leavened flatbread that can be found in wet markets or on the street side in small glass-box stands. Scallions are dispersed throughout the dough, and it can be topped with various flavors including spicy and spicy sauce, plain, or with eggs coated on one side. The pancakes are served by weight, ranging in price depending on amount desired.

Ingredients:
Flour is combined with minced scallions, lard, and salt. The dough is rolled out thinly and fried in oil. It can then be left plain or topped with hoisin, sweet chili sauce, or cooked with egg.

Cooking Method:
A combination of flour, salt, oil, and water are combined in order to make the dough. The pancake is formed on a floured surface after the dough is rolled out into a thin layer. It is then brushed with sesame oil, sprinkled with scallions, rolled into a coil, and flattened out again to create flaky layers. The dough is fried in a shallow pan until golden brown. For different flavors, the dough is smeared with spicy sauce, hoisin sauce, or cooked again with egg on one side.

History :
Origins of cong you bing are unclear, but a Chinese folk story that relates to the evolution of pizza and its relation to the scallion pancake which believes that Marco Polo had brought it back to Italy upon his return. A humorous newspaper article describes the invention of pizza stating that Marco Polo had missed scallion pancakes so much that he tried to find chefs willing to make it for him. After convincing a chef from Naples to recreate the dish and finding that he was unable to, Marco Polo suggested that the filling be placed on top of the dough rather than inside. Everyone at that dinner party praised the dish, and the chef returned to Naples to improvise with his creation by adding cheese and other ingredients to form today’s pizza.

Possible Variations:
Jianbing 煎饼– Chinese-style crepe
jidan guangbing 鸡蛋光饼– Chinese-style burrito
shou zhua bing 手煎饼– hand-grabbed pancake
jidan bing 鸡蛋饼– egg pancake
qiang bing 炝饼– puffy pancake
qian ceng bing 千层饼– flaky pancake
shao bing – Sesame breakfast pastries

Related Cuisine:
Fujian, Shandong Cuisine

 

Jiānbing – Chinese-style crepes – 煎饼

Jiānbing  (Chinese: 煎饼), a traditional Chinese snack commonly served in the early hours for breakfast, closely resembles a cross between a crepe and a dosa. The crepe is made with a beaten egg, garnished with fresh herbs, pickles, and dried chili, and smeared with various sweet and spicy sauces. Its fillings are customizable, but the most common and popular version is made with a flat, crispy fried cracker in the center. It is typically sold for 3.5 yuan from 6am to 10am.

Over time, the popular street food has become identified with the term “jianbing ren煎饼人” which is used to describe people who are not capable of focusing on one thing at a time and truly deepen their thoughts. Their distracted mannerisms reflect the cooking style of jianbing, where the batter spreads in many directions across a large, round pan to generate a thin layer of pancake. Jianbing ren also live their lives in a “thin layer” that covers a lot of space without ever becoming “thick.” This can be explained by the change in value for social relationships, where nowadays people must create many superficial friendships in order to find job opportunities unlike their predecessors who had the stability of a work-unit (danwei单位) during Communist and early reform years. Much of the criticism comes from the older generations who lament upon younger generation’s lazy and impulsive characteristics due to the internet-craze and creatively suppressed education system. Many Chinese regard the term as a local characteristic rather than an extension of a global modernity. It is linked to the privatization of market, growing divide between generations, and changing values.

Ingredients:
The batter is traditionally made of mung bean flour, but different variations of its recipe might include other coarse grains like millet (xiaomi小米), purple rice (zimi紫米), green bean (lüdou绿豆), corn flour, soybean, or wheat flour. Oil is sometimes used to grease the pan before the batter is spread into a thin layer on the griddle. The pancake is sprinkled with minced scallions, cilantro, pickled mustard tuber. After an egg is broken up and spread on the entire surface, the crepe is smeared with fermented bean curd sauce (hongdou furu 红豆腐乳 or nanru南乳), a hoisin sauce (tianmianjiang甜面酱), and sprinkled with either chili flakes or a chili sauce (lajiang辣酱). Inside, a pre-fried wonton, youtiao, hot dog sausage, or chicken can be wrapped in the center of the crepe.

Cooking Method:
A round, cast iron griddle is heated at a medium-low temperature, and a bit of oil is used to grease its surface. The thickness of the crepe batter varies in consistency, but is always spread evenly across the surface of the griddle in a swift circular motion. An egg is cracked on top and the yolk is evenly broken and evenly spread over the crepe. Sliced scallions, cilantro (xiang cai香菜), and pickled mustard tuber (zha cai榨菜) are sprinkled. The crepe is then folded in half, and smeared with a sweet fermented bean curd sauce (hong doufuru or nanru), a hoisin sauce (tianmianjiang), and sprinkled with either chili flakes or a chili sauce (lajiang). Baocui, a crispy fried cracker, is then added in the center and the crepe is folded and sliced in the center to be eaten as a handheld snack.

History:
According to legends, jianbing originated during the Three Kingdoms period more than 2,000 years ago. Zhuge Liang, Liu Bei’s chancellor in Shandong Province, was encountered with the problem of feeding his army who had lost their woks. Zhuge ordered the cooks to mix water with wheat flour and spread the dough onto flat, copper griddles suspended over a fire. This innovative cooking technique lifted his soldiers’ morale and strength, allowing them to win the battle thereafter. Since then, people from the Shandong province have passed down this dish through generations.

The myth of origin comes from Zhuge Liang during the Chinese Three Kingdoms period more than 2,000 years ago. This man was a chancellor in the province of Shandong for the general Liu Bei, and he had a problem of feeding everyone in the army without the traditional Chinese cooking ware woks. Thus, Zhuge decided to use flat griddle-like pans and mix water with flour to cook this mixture evenly on the bottom of these flat pans. This was so well liked by soldiers that it made them stronger and they were able to win a battle after this. Ever after, people of Shandong province have passed this dish down generation to generation.

Colder temperatures in the northern part of China made it difficult for Chinese to grow rice, which explains use of coarse grains like wheat and millet to make various forms of pancake. Before electricity reached the countryside, every household had a water-powered stone mill (shuimo) that would be used to grind course grains into flour. Peasants would mill a day in advance and pan-fry their jianbing on a metal griddle over hot coals the next morning. The variety of nutrients in the grains allow for the comestible to be easily preserved in high-temperatures.

Possible Variations:
Jianbingguozi 煎饼果子– jianbing filled with a fried cruller (youtiao) instead of a crispy fried cracker (baocui)
jia xiangchang 加香菜– add coriander
jia shengcai 加生菜– add lettuce
cong you bing 葱油饼– scallion pancakes
shou zhua bing 手煎饼– hand-grabbed pancake
dan bing 蛋饼– egg pancake
qian ceng bing 千层饼– flaky pancake
qiang bing 炝饼– puffy pancake

Related Cuisine:
Shandong Cuisine

Shao bing – Sesame seed cake – 烧饼

Shao bing is a flaky, round baked bread topped with sesame seeds, usually eaten as a breakfast or snack accompanied with soymilk or tea. It comes with a variety of sweet and savory fillings including red bean paste, black sesame paste, mung bean paste, meat or plain. Different types of shao bing are often associated with certain cities and towns.

Liu Ji, a famous scholar from the Ming Dynasty, wrote a song titled “Shaobing Song” or the “Pancake Poem” (燒餅歌) to the Hongwu Emperor. Because it is written in cryptic form, its meaning is hard to decipher, but it is believed that certain lines contain references to the future of China. Because most of the predictions since 1911 have been vague and inaccurate, some experts believe the work to be a hoax of recent production, designed to reassure people of the political climate after the Japanese invasion and rise of Communism.

Ingredients:
The dough is made from flour, water, yeast, and either sugar or salt. It can be filled with various sweet or salty fillings and then topped with sesame seeds before being baked.

Cooking Method:
Yeast and warm water are mixed together before being combined with flour and salt/sugar. The dough is left to rise in a warm area before being transferred onto a floured surface where it is rolled out. Fillings are spread out on its surface and the dough is rolled and divided into smaller pieces. The dough is twisted standing up to form layers of dough and then balled up. Sesame seeds top each ball of filled dough to cover its top surface before being baked.

History:
During the Tang Dynasty, Arab traders would travel between China and the West, spreading their Islamic culture including religion and cuisine. Chinese converts thus became known as the Hui people (Huízú), who are associated with this street food for their historical Islamic influences. The earliest record of shao bing was seen in a Chinese historical text, Zīzhì Tōngjiàn (“Comprehensive Mirror to Aid in Government”), a pioneering reference work in Chinese historiography in the form of a chronicle. The book mentioned several emperors during the Tang Dynasty, including one named Tang Xuan Zhong. He held the throne for the longest reign of the Tang Dynasty; however, he was better known for his love for his imperial concubine Yang Gui Fei 楊貴妃. The story goes that he was so lovestruck by his queen that he neglected his country, which caused people to want to murder her in order to gain back his attention. When the emperor found out, he took the queen to his palace to run away; but on the way there, they both got hungry. Tang Xuan Zhong’s prime minister, Yang Guo Zhong, who was also the elder brother of Yang Gui Fei, bought shao bing for the king. The street food gained popularity among locals once they found out about the emperor’s tasting of their cuisine.

Possible Variations:
dou sha xian bing – red bean pastry
niu rou xian bing – pan-fried beef pastry
liu dou xian bing – mung-bean pastry
hei zhi ma xian bing – black sesame filled pastry
hei zhi ma shao bing – black sesame on pastry

Related Cuisine:
Shandong Cuisine

Shāomai – Shanghai glutinous rice dumpling – 烧麦

Typically sold alongside baozi inside stacks of steaming bamboo baskets, shāomai (Chinese: 烧麦) are wonton-skins wrapped around savory glutinous rice with its skin gathered at the top. The street food is typically eaten as a hand-held breakfast staple and sold for 1.5 yuan.

It is a popular street food snack that has been gradually introduced to provinces throughout China, where it has adapted to different regional tastes that have changed its ingredients and forms in various ways. In the southern provinces of Zhejiang, Guangdong, and Jiansu, the radical “mai” in shaomai means to sell, while in Northern provinces of Beijing and Inner Mongolia, the radical “mai” in shaomai means wheat. Regardless of the region’s form of Chinese character, Chinese people know shaomai as a type of dumpling made with flour that is made with baking powder and with a skin that gathers at the top to resemble a pomegranate.

Ingredients:
Shaomai consists of glutinous rice balls seasoned with scallions, minced pork, mushrooms, soy sauce, and salt. They are wrapped around thin wonton skins.

Cooking Method:
Ground pork is seasoned with salt and minced scallions and pan-fried. Shiitake mushrooms are minced and slightly cooked. Glutinous rice (nuomi) is first steamed and then combined with the ground pork, mushrooms, and soy sauce until the rice is dyed a light brown color. The seasoned rice is wrapped around a thin wonton skin and cooked in a bamboo steamer for 5 minutes. They are left in the steamer to stay warm, and served directly from it.

History :
The earliest historical record of shaomai dates back to the 14th century during the late Yuan Dynasty and early Ming Dynasty in a Korean-Chinese textbook called “Pu Tong Yan Jie”, which mentions the street food. It is said that the name comes from having a similar appearanceto taohua, which means peach blossom. During the Qian Long periodof the Qing Dynasty, it also appeared in a line of a poem that stated, “Shao mai huntun lie man pan,” which describes how people ate shaomai alongside dumplings on a plate. Several different fillings are described in the Qingping Shangtang, including vegetable, lamb, chicken, pheasant, sesame, plum, and lamb.

While there are various textual recordings of the street food’s existence, its geographical origins are traced to the Inner Mongolia province, where Qing Dynasty merchants would visit tea houses where they were served and bring them along with them as they traveled throughout the surrounding areas.

Possible Variations:
Siumai – Cantonese pork and mushroom dumpling
Huhhot shaomai – sheep dumpling
Hunan shaomai– chrysanthemum dumpling
Jiangnan shaomai – Jiangnan dumpling
Yifeng shaomai – Jiangxi dumpling

Related Cuisine:
Shanghai cuisine

 

Kǎo Dì Guā – Roasted Sweet Potato – 烤地瓜

For local Shanghainese, kǎo dì guā (Chinese: 烤地瓜) is a favorite street snack during colder months of the year. Vendors usually grow the potatoes themselves, and wheel around a modified barrel oven filled with coal to slowly roast them inside. Once the potatoes are done roasting, they are showcased on top of the heated iron bin usually alongside roasted corn on the cobs. Patrons can choose which potato they want before it is weighed and priced.

Traditional Chinese medicine encourages the consumption of kao di gua during winter because it helps the body remove the season’s dryness. They also are high in nutritional value, considering their fiber content, complex carbohydrates, protein, vitamin A and C, iron, and calcium.

When choosing the best sweet potato, those that have a wrinkly skin that gives in when poked with a finger are usually sweeter and more moist. The soft texture comes from the potato’s high sugar content.

Ingredients:
Sweet potatoes are roasted without any additives for its natural sweetness forms during the roasting process.

Cooking Method:
Sweet potatoes are placed inside an iron barrel heated with coal at the bottom. After they are done roasting, they are showcased on the barrel’s heated lid.

History:
In Jinan, the capital city of Shandong province in Eastern china, a story was told about the emperor Qianlong, and kao di gua. He lived to be 80 years old, making him the oldest emperor to live. Due to his old age, he began to suffer from constipation. His doctors tried many ways to cure his misery, but none succeeded. One day, he was lured into the royal dining room by the sweet aroma of sweet potato. He saw the eunuch roasting them, so he tried one and enjoyed it so much that he wanted to eat it everyday. Gradually, his constipation was cured. Today, this story is told as a solution to people’s constipation.

Related Cuisine:
Shandong Cuisine

 

Guō tiē – Potsticker dumplings – 鍋貼

Typically pan-fried and served alongside sheng jian bao, guō tiē (Chinese: 鍋貼) are a common Shanghai street food snack sold throughout the day. These Northern Chinese style dumplings are larger in size, with thicker, chewier skins and a juicy pork filling. They are typically sold in small bags of four for 3 kuai.

Ingredients:
The dough of the dumpling is made from water and flour. Though the fillings can range from vegetables to chicken or beef, the most common street food guo tie are filled with juicy ground pork. The minced pork filling is seasoned with salt, pepper, and minced chives.

Cooking Method:
The Chinese method of preparing dough first pours boiling water onto the flour and allows it to stand for a few minutes before adding a small quantity of cold water. This allows for the gluten to activate in the dough. After the dough of the guo tie is made, smaller balls are individually formed to be rolled out into circles with thinner edges. The ground pork mixture is placed in the center of the dough and folded inside. Once the dumplings are prepared, a shallow, round pan is filled with a bit of water. The dumplings are placed, fold-side up, into the pan usually alongside sheng jian baos. A wooden top is used to cover and steam the dumplings and buns before oil is added in order for one side of the skin to crisp up. The pan is given a shake in order to prevent the dough from sticking to the bottom and the pan is rotated a few times before being opened up again in order to be sprinkled with minced scallions. The dumplings are left in the pan for their bottoms to become a crisp, golden brown and their tops to be steamed and slightly chewy.

History :
The broader term for guotie is jiaozi, which means dumpling. Legends say that during the later years of the Eastern Han Period, one of the most well-known Chinese physicians, Zhang Zhongjing, invented a food to help peasants stay warm during the cold winter. He filled the dumpling with hot pepper and medicinal material as fillings.

Possible Variations:
shuǐjiǎo – boiled dumplings
zhēngjiǎo – steamed dumplings
dànjiǎo – egg wrapped dumplings

 

Shēng Jiān Bāo – Pan-fried buns – 生煎包

Shēng jiān bāo (Chinese: 生煎包) is one of the most popular street foods found in Shanghai. It is made from semi-leavened dough, wrapped around a ball of seasoned ground pork and a gelatinized soup filling. Minced scallions and sesame seeds are sprinkled onto the buns during the cooking process. The name of the bun comes from its method of cooking, during which the balls of stuffed dough are lined up in a round, shallow pan filled with oil. When the fillings are added, the bottom of the buns form a “knot,” which is the side that faces downwards in direct contact with the oiled pan. This side of the bun becomes golden and crispy during the cooking process, creating a tasty contrast in texture.

After the buns are done cooking, the buns become fluffy and bready on one side and crispy on the other. The proper way to eat the bun is to take a small bite out of the soft side in order to prevent the melted soup from bursting out and to allow the inside to cool down before consuming the entire bun. The buns are sold in groups of four, usually eaten during breakfast time. Traditionally, the buns are eaten alongside a bowl of beef brisket soup and a side of black vinegar to cut the oil. The buns are typically served to-go in a small paper bag for portability. Although they are more commonly sold during early hours of the day, some shops sell them at all hours as a snack.

Ingredients:
The flour is made from flour, water, yeast, and salt. Inside, soup gelatin is made from pork skin, garlic, scallions, ginger, water, salt, and pork bone. The minced pork meat filling is seasoned with rice win, finger, scallion, salt, sugar, soy sauce, white pepper, and sesame oil.

Cooking Method:
Flour, water, yeast, and salt are combined together to form a dough. The mixture is left to rise in a warm, humid area. The ingredients for the soup gelatin are all combined in a stock pot and cooked for hours until the pig’s skin dissolves. The meat mixture is combined well before being formed into smaller portions to be filled inside the pieces of dough along with a chunk of jelly. The dough is ticked in tightly with a top knot and the pieces are closely packed into a large shallow griddle, often side by side to guo tie because they’re cooked in the same way. The buns are sprinkled with minced scallions and either white or black sesame seeds. A bit of oil is poured over the top as the skillet is moved around so to prevent the bottoms of the bun from sticking. After a crust has formed on one side, water is added to the pan and a heavy wooden lid is placed over the griddle to steam the soft tops of the buns.

History:
Over a century ago, shengjianbao were served as snacks to accompany tea as something to enjoy before or after dinner. It soon grew in popularity as a street food because it was both quick and portable. Those who were too impatient to eat were said to be easily “fried” in the hot soup if they took a bite too soon.

Possible Variations:
Niu rou bao – Pan-fried beef buns

Related Cuisine:
Shanghai cuisine

 

Chá Yè Dàn – Tea Eggs – 茶葉蛋

A common street food snack among locals, chá yè dàn (Chinese: 茶葉蛋) are pre-boiled eggs which have been re-boiled in tea, sauce, or spices. It is also known as the marble egg because cracks in the eggshell create marble-like patterns on the egg white. The yolk should have a thin, greyish edge with a yellow core. The use of five-spice for the brine adds a savory, slightly salty flavor to the egg white, and the tea brings out the yolk’s flavor. The eggs are served sitting in a bath of dark brine in order to continue to steep for increasing flavor.

Cha ye dan has recently become an Internet phenomenon after being used as a mechanism of belittlement between Taiwanese media and Chinese mainlanders. During a well-known Taiwanese variety talk show, a woman claimed that she had visited China and noticed that locals were so poor that they couldn’t even afford tea eggs. Since then, many Chinese netizens have turned the criticism into an online joke that hyperbolizes the value in this street food. Pictures will of the tea egg will commonly be framed in a luxurious or fancy way, captioned with a mocking tone that jokes about the large amount of money it costed that individual to purchase such a small treat.

Ingredients:
Traditional preparation uses Chinese five-spice, which contains cinnamon, star anise, fennel seeds, cloves, and Szechuan peppercorns. They can be cooked in this spice-seasoned broth alone, or sitting in a brine that is also seasoned with soy sauce and black tea leaves.

Cooking Method:
Eggs are first hard-boiled and removed from the water. The shell of each egg is gently cracked all around in order to create a marbling effect while brining. The cracked eggs are placed back into a spiced-tea broth made of Chinese five-spice, soy sauce, and black tea. The eggs simmer inside this mixture for some time and then transferred into the refrigerator to allow for further steeping. The longer the tea remains in the mixture, the more flavorful and colored it will be.

History:
Essentially of Chinese origin, the details of cha ye dan’s origins are unclear, but the street food gained popularity within a short time span. The dish was introduced to countries where Chinese population migrated in large numbers.

Related Cuisine:
Sichuan Cuisine

 

Bāozi – Steamed buns – 包子

Bāozi (Chinese: 包子) is a pillowy-soft, steamed bun that is filled with savory or sweet centers. Although locals prefer to eat them for breakfast, they are sold from the early hours of the morning until late afternoon. Each one is typically 1.5 kuai out of stacks of bamboo steamers alongside shao mai.

Ingredients:
The bun’s dough consists of water, dry yeast, sugar, bread flour, baking powder, salt and sesame oil.

Cooking Method:
The yeast and sugar are combined in warm water and allowed to sit. After the flour and sugar are combined, the yeast water is added to the mixing bowl until a ball of dough is formed. The dough is kneaded and allowed to rest in a humid environment. After the dough has risen, baking powder is kneaded into the dough before it is divided into two long rolls and cut into pieces. Each piece of dough is formed into a ball that is rolled into a disk so that the filling can be encased in the center. Each ball of dough is allowed to rise before being placed into bamboo steamers.

History :
During the Three Kingdoms period, Zhuge Liang, a military strategist of the time, was on an expedition to Southern China when he and his army found themselves unable to cross a river because the storm was too violent. He asked Meng Hua why they couldn’t cross, and he stated that the war had caused so many deaths that angry spirits were trapped there, unable to return to their families. The spirits claimed that they needed 49 people to sacrifice themselves in order for Zhuge Liang and his soldiers to cross the river. Zhuge Liang wasn’t willing to allow even more people to die, so he asked his cook to make him 49 buns with dough that resembled skin with beef or mutton fillings so that he could trick the spirits into believing that they were real people.

The street food was originally called mantou, which means “flour head,” but as it gained popularity in the north, people began calling it baozi because bao meant “to wrap.”

Possible Variations:
gancai bao – braised cabbage bun
qingcai bao – bok choy tofu bun
rou bao – pork bun
hua juan – scallion mantou
dabao – large bun

 

Cí Fàn Gāo – Deep-fried Glutinous Rice Cake – 粢饭糕

Often served alongside various deep-fried bings and youtiao, cí fàn gāo (Chinese: 粢饭糕) is a rectangular block of compressed glutinous rice that is fried until golden brown. It is often eaten as a savory breakfast snack during autumn, when the rice has just been harvested.

Ingredients:
Glutinous rice is cooked with water, seasoned with salt and deep-fried in oil.

Cooking Method:
The glutinous rice is steamed and then kneaded and seasoned with salt. The mixture is compressed into cakes and cut into rectangles before being deep-fried.

History:
During the Spring and Autumn Festival, a man named Wu Zi Xu wanted to help people who were suffering from hunger after the war. He shaped sticky rice in the form of a condensed brick and buried it in the ground so that people could eat it in case of emergency. While their city was being invaded by emperor Guo Jian, the trapped inhabitants were able to eat the bricks of glutinous rice that were previously buried into the ground in order to survive. The people dug the bricks of rice out of the ground and deep-fried it before eating it. From that time on, people continued to make this dish during the Autumn Festival in remembrance of their hero.

Possible Variations:
ci fan tuan – Chinese cruller stuffed stuffed in a glutinous rice ball

Related Cuisine:
Shanghai Cuisine

Niú Ròu Xiān Bǐng – Pan-fried Beef Pastry – 牛肉餡餅

Niú Ròu Xiān Bǐng (Chinese: 牛肉餡餅) are savory snacks served throughout the day. They have golden, crisp crusts and a juicy, fragrant beef filling.

Ingredients:
First, the dough is made from flour, water and salt. The meat filling consists of ground beef, scallions, egg, soy sauce, sesame oil, black pepper and white pepper.

Cooking Method:
The ground beef is marinated with all of the spices, soy sauce, and onions and allowed to sit for the flavors to meld together. The flour, salt, and water are mixed together to form a dough. On a floured surface, the dough is kneaded, rolled out, and divided into circles. The seasoned ground beef is placed in the center of the dough and pinched shut. The pastry is then flattened and fried in a heated and oiled shallow pan on medium-low heat. Once both sides are golden brown, it is ready to be served.

History:
According to legends, niu rou bing originated from the Tang Dynasty during  Xuan Zhong’s reign. The story relates to his discovery of shao bing when he was fleeing with his imperial concubine Yang Gui Fei  and tried one on the street. One day he disguised himself and went to the streets of Xi’an. He saw a small shop lined with hundreds of people waiting with cake in their hands. The emperor was lured into line by the delicious smells, and found out that everyone was waiting in line for niu rou bing. After waiting in line and ordering two, he ate the first one so fast that he didn’t even know what it looked like. He saw the second one and realized that it looked like the moon. After, he couldn’t forget the store or the memory of the food, so he often went back to buy and eat it.

A famous poet named Bai Juyi of the Tang Dynasty also wrote a poem about niu rou bing called “Send the Pancake to Yang Wan Zhou.” In it, he appraises how delicious the pancake tastes when it is freshly made, and sends it to his friend.

Possible Variations:
shao bing – Sesame breakfast pastries
dou sha xian bing – red bean pastry
liu dou xian bing – mung-bean pastry
hei zhi ma xian bing – black sesame filled pastry
hei zhi ma shao bing – black sesame on pastry
sheng jian bao – pan-fried bun
niu rou bao – fried beef buns

Related Cuisine:
Shaanxi Cuisine