shaobing

{{Infobox food

| name = Shaobing

| image = shaobing5.jpg

| image_size = 300px

| caption = 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.

| alternate_name = Huoshao

| country = China

| region =

| creator =

| course = Breakfast

| type = Flatbread

| served =

| main_ingredient =

| variations =

| calories =

| other =

}}

{{Infobox Chinese|t={{linktext|燒餅}}|s=烧饼|w=shao¹-ping³|p=shāobǐng|j=siu1 beng2|poj=sio-piáⁿ|l=roasted pastry|altname=Huoshao|t2={{linktext|火燒}}|s2=火烧|w2=huo³-shao¹|p2=huǒshāo|j2=fo2 siu1|poj2=hóe-sio/hé-sio|l2=fire roasted}}

Shaobing ({{lang-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 paste, stir-fried mung beans with egg and tofu, braised beef, smoked meat,{{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 }} or beef or pork with spices.{{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 }}

Shaobing is not very well known in southern China,{{citation needed|date=June 2020}} 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

File:Shaobing.jpg

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 {{Transliteration|zh|hubing}} ({{lang|zh|胡餅}}, {{lit|barbarian pastry}}). The shaobing is believed to be descended from the {{Transliteration|zh|italic=no|hubing}}.{{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|access-date=24 April 2014}} 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]}}{{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}}{{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–}} Foreign westerners made and sold sesame cakes in China during the Tang dynasty.{{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}}

Types

File:Magao.jpg]]

=Huangqiao Shaobing=

Huangqiao Shaobing ({{lang-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 ({{lang-zh|labels=no|s=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=

Magao ({{lang-zh|labels=no|s=常州大麻糕|p=Chángzhōu Dàmágāo}}), or sesame cake, is popular in the city of Changzhou in Jiangsu 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.{{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}}