At the table
Eat by hand in small bites or tear into pieces. The plain bread needs no peeling or mixing; fillings can be added separately.
Ask whether it is plain or filled and what oil and spice blend are used. Wheat and sesame are present; eggs, meat or other additions change the ingredients.
Round and triangular shapes, different spice blends and egg, meat or vegetable fillings are alternatives. The oil species and secret-spice formula are not fixed here.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Round and triangular shapes, different spice blends and egg, meat or vegetable fillings are alternatives. The oil species and secret-spice formula are not fixed here.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory sesame and fennel warmth.
- Chili heat
- Texture
- Crisp crust, tender chewy layered interior.
- How it’s made
- Ferment flour and water with bread starter, then knead smooth. Mix hot cooking oil with flour and a spice blend. Roll dough thin, add salt, ground fennel and this paste, coil and flatten into half-circles, coat with sesame, cook on the hot surface and finish inside the oven.
Round and triangular shapes, different spice blends and egg, meat or vegetable fillings are alternatives. The oil species and secret-spice formula are not fixed here.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shanxi.
About this regional connection
Shanxi: Local culinary association; not a claim of exclusive origin.
Ask if they have it first
请问你们有稷山饼子吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Jishan layered flatbread
In Jishan, making these breads is known as da bingzi. Repeated kneading and rolling build the layers; a hot surface followed by oven heat gives the characteristic crust.