At the table
Let the hot filling cool a little, then bite or break off small pieces. It can be eaten plain; chili paste or fermented tofu may be offered separately.
This version contains pork fat. Ask about filling and pan fat; check any dipping sauce for soy, wheat or other allergens.
Unfilled cakes and other vegetable fillings also occur. Some cooks grease the pan with lard or camellia oil; a green filling does not establish vegetarian status.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Unfilled cakes and other vegetable fillings also occur. Some cooks grease the pan with lard or camellia oil; a green filling does not establish vegetarian status.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Toasty, gently sweet corn with salty pickled greens and rich pork-fat flavor.
- Chili heat
- Texture
- Crisp browned faces, a grainy tender corn shell and moist vegetable filling.
- How it’s made
- Cornmeal is scalded with hot water and kneaded. Fresh greens, pickled mustard and small pieces of pork leaf fat are enclosed, hand-flattened and griddled until the filling cooks and both faces turn golden.
Unfilled cakes and other vegetable fillings also occur. Some cooks grease the pan with lard or camellia oil; a green filling does not establish vegetarian status.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Anhui.
About this regional connection
Anhui: Huizhou hill-country corn cakes, with a filled Shexian-style representative.
Ask if they have it first
请问你们有徽州苞芦馃吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Corn from the Huizhou hills
This account describes a tradition or story, rather than an established historical fact.
Cornmeal became a practical base for portable cakes in the Huizhou hills. Shaping a fragile corn dough by hand and toasting it in a pan remain characteristic parts of making baolu guo.