At the table
Eat in small bites over a plate or break into pieces to share. Let a freshly griddled cake cool slightly; no sauce is needed.
Contains wheat, milk, pine nuts, sesame and pork fat. Candied fruit ingredients vary; check the label for specific fruit allergies.
Nut and fruit mixtures vary. Other versions use walnuts or melon seeds; ask about the filling and pastry fat.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Nut and fruit mixtures vary. Other versions use walnuts or melon seeds; ask about the filling and pastry fat.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Sweet and creamy, with pine nuts, sesame and a light osmanthus fragrance.
- Chili heat
- Texture
- Flaky outside, softer between the thin layers; it sheds crumbs.
- How it’s made
- Wrap a wheat, cream and water dough around a wheat-and-lard paste. Roll with sugar, pine nuts, toasted sesame, chopped candied fruit and sweet osmanthus, coil and flatten, then griddle in vegetable oil.
Nut and fruit mixtures vary. Other versions use walnuts or melon seeds; ask about the filling and pastry fat.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Inner Mongolia.
About this regional connection
Inner Mongolia: Chifeng pastry tradition.
Ask if they have it first
请问你们有哈达饼吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Layers on a Chifeng griddle
This account describes a tradition or story, rather than an established historical fact.
Hada pastry belongs to Chifeng's pastry tradition. Folding an oil paste into dough and cooking slowly on a griddle produces its delicate layers; fillings differ among makers.