At the table
Roll warm bread around scallion greens and eat by hand. Let hot fat cool slightly before biting; no fork is needed.
Contains wheat, soy and sesame, and chicken fat even without a meat filling. Confirm sauces and fat if avoiding animal ingredients.
Chili and additional fillings vary. A ham-style sausage can be rolled inside; it is not required.
Soft bread can be cut small after cooling; check wheat, soy and sesame allergies and avoid large sausage pieces.
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.
Chili and additional fillings vary. A ham-style sausage can be rolled inside; it is not required.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory, toasty and rich, with cumin and fresh scallion.
- Chili heat
- Texture
- Thin, soft and springy with browned surfaces.
- How it’s made
- Make dough from wheat flour, water, yeast, salt and baking powder; ferment, roll small rounds and dry-griddle. Grill over charcoal, brushing soy sauce and chicken fat and adding cumin and sesame.
Chili and additional fillings vary. A ham-style sausage can be rolled inside; it is not required.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Heilongjiang.
About this regional connection
Heilongjiang: Zhaodong local barbecue snack.
Ask if they have it first
请问你们有肇东小饼吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Bread and the barbecue table
This account describes a tradition or story, rather than an established historical fact.
Zhaodong's small breads are associated with local barbecue stalls and modest eateries. The chicken-fat finish and fresh scallion roll are characteristic of this serving style.
