At the table
Ask for a cut portion. Hold a wedge with paper or chopsticks and let the filling cool slightly.
Contains wheat and beef; filling may be hot. Ask about sauces if avoiding allergens.
This is the beef-and-glass-noodle version; oil and seasonings vary.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Seasoning and the amount of oil differ by maker.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory beef and aromatic scallion-ginger.
- Chili heat
- Texture
- Browned outer crust, tender inner layers and moist filling.
- How it’s made
- Thin dough is layered with filling and slowly cooked on a flat pan with oil.
Seasoning and the amount of oil differ by maker.
A CONNECTION TO PLACE
Origin & regional roots
Its origins are linked to Anhui.
About this regional connection
Anhui: Bozhou Qiaocheng breakfast.
Ask if they have it first
请问你们有亳州牛肉馍吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A Bozhou breakfast staple
In Bozhou’s Qiaocheng area, beef-flatbread stalls are part of the morning food scene. The broad layered round is cooked slowly and divided for eating.
