At the table
Tear into small pieces and eat as a bread or snack; no dipping sauce is required. Let a freshly baked one cool slightly. Ask which oil is used and whether anything is added or stuffed inside.
Contains wheat/gluten and sesame oil. Other shop versions and accompaniments can differ. Hot crust and chewy layers need careful bites.
Contains wheat/gluten and sesame oil. Other shop versions and accompaniments can differ. Hot crust and chewy layers need careful bites.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Contains wheat/gluten and sesame oil. Other shop versions and accompaniments can differ. Hot crust and chewy layers need careful bites.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
A round golden wheat flatbread with a crisp oily crust and thin, chewy inner layers. Sesame oil, Sichuan pepper and fennel give it a savory aromatic flavor; it has no meat filling in this version.
- Chili heat
- Texture
- A round golden wheat flatbread with a crisp oily crust and thin, chewy inner layers. Sesame oil, Sichuan pepper and fennel give it a savory aromatic flavor; it has no meat filling in this version.
- How it’s made
- Scald part of the wheat flour, then knead with warm water. Roll out, spread oil, sesame oil, ground Sichuan pepper, ground fennel and salt, then roll up, portion and flatten. Griddle until set and finish over hot stones, turning and brushing with oil.
Contains wheat/gluten and sesame oil. Other shop versions and accompaniments can differ. Hot crust and chewy layers need careful bites.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Hebei.
About this regional connection
Hebei: Daming, Handan, Hebei; savory unfilled layered flatbread.
Ask if they have it first
请问你们有大名郭八火烧吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Daming Guoba layered flatbread
Guoba refers to founder Guo Zhizhong's nickname. The Daming craft is known for repeatedly layering dough and controlling griddle and stone heat. Its making technique entered Hebei's provincial intangible cultural heritage list in 2013.