At the table
Eat cut sections by hand or with chopsticks; let the hot filling cool briefly.
Contains wheat, soy, pork and peanut oil. Egg fillings are also offered; ask about the filling and cooking oil.
Egg and pork-and-egg fillings are other choices; an egg version can still contain lard.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Egg and pork-and-egg fillings are other choices; an egg version can still contain lard.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory pork, scallion and light pepper aroma.
- Chili heat
- Texture
- Crisp outer layers, tender filling.
- How it’s made
- Combine hot-water and plain wheat dough, fill with pork, scallion, ginger, lard, soy sauce, salt and Sichuan pepper; flatten and cook on a griddle, brushing with peanut oil.
Egg and pork-and-egg fillings are other choices; an egg version can still contain lard.
A CONNECTION TO PLACE
Origin & regional roots
Its origins are linked to Shandong.
About this regional connection
Shandong: Liaocheng, old Dongchang. Street stalls and shops.
Ask if they have it first
请问你们有聊城呱嗒吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A Liaocheng breakfast
This account describes a tradition or story, rather than an established historical fact.
Guada is especially associated with Shazhen and breakfast stalls; meat, egg and mixed fillings are part of its local repertoire.