At the table
Let it cool, then break off a section. The crust can be firm and the center chewy.
Contains wheat; adapted recipes may contain egg or dairy. Check the ingredients and fat if you need a vegetarian or vegan version.
For children able to chew firm crust and chewy bread, offer small cooled pieces; check wheat and possible egg or dairy.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Some traditional versions use fermented starter and alkaline water, with sugar added during baking. Adapted versions may include milk powder, egg or butter.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Toasted wheat with a sweet note.
- Chili heat
- Texture
- Browned outer surface and a soft, chewy center; modern versions can be more crumbly.
- How it’s made
- Ferment the dough, cut or shape pointed sections, then bake slowly until browned.
Some traditional versions use fermented starter and alkaline water, with sugar added during baking. Adapted versions may include milk powder, egg or butter.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shanghai.
About this regional connection
Shanghai: Associated with Shanghai street-breakfast traditions, also linked to Jiangsu.
Ask if they have it first
请问你们有老虎脚爪吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A name cut into the dough
The “tiger claw” name refers to the dough’s cut, pointed shape. In a traditional Shanghai preparation, fermented dough is cut into six sections and slowly baked in a barrel oven. The browned outside and chewy center are part of the appeal of this old street snack.