World Library  
Flag as Inappropriate
Email this Article

Shaobing

Article Id: WHEBN0002933364
Reproduction Date:

Title: Shaobing  
Author: World Heritage Encyclopedia
Language: English
Subject: Yong Peng bread, Youtazi, Tohax, Bakpau, Hujiao bing
Collection: Chinese Breads, Flatbreads
Publisher: World Heritage Encyclopedia
Publication
Date:
 

Shaobing

Shaobing
Typical shaobing. The round shaobing on the right are sweet and filled with sugar and the long shaobing on the left are savory and salted.
Alternative names Huoshao
Type Flatbread
Course Breakfast
Place of origin China
Serving temperature breakfast
Cookbook: Shaobing 
Shaobing
Traditional Chinese 燒餅
Simplified Chinese 烧饼
Literal meaning roasted pastry
Huoshao
Traditional Chinese 火燒
Simplified Chinese 火烧
Literal meaning fire roasted

Shaobing (shāo bǐng), also written shao bing or sao bing,[1][2][3][4][5][6][7][8][9][10][11][12] is a type of baked, unleavened, layered flatbread bread in Chinese cuisine. Shaobing can be made with or without stuffing, and with or without sesame on top. Shaobing contains a variety of stuffings that can be grouped into two main flavors: savory or sweet. Some common stuffings include red bean paste, black sesame paste, stir-fried mung beans with egg and tofu, braised beef, smoked meat,[13] or beef or pork with spices.[14]

Shaobing is not very well known in southern China, unlike other northern dishes like mantou, baozi, and youtiao. Some unique varieties of shaobing can be completely unheard of in the south. Different types of shaobing are often associated with certain cities and towns.

Shaobing is a common breakfast item. Filled shaobing are usually eaten with soy milk and tea, while unfilled ones are usually eaten with steamed eggs or a breakfast meat dish. In the Mandarin cuisine tradition, shaobing are served with hot pot (huǒguō) in winter or soy milk.

Miscellaneous

Chinese legends claim that the roasted flatbread Shaobing (shao-ping) was brought back from the Xiyu (the Western Regions, known as Central Asia) by the Han dynasty General Ban Chao, and that it was originally known as Hubing 胡餅 (barbarian pastry). The shao-ping is believed to be descended from the Hu-ping (Hubing).[15] Shao-ping is believed to be related to the Persian and Central Asian Nan bread and the near eastern pita bread.[16][17][18] Foreign westerners made and sold sesame cakes in China during the Tang dynasty.[19]

Liu Bowen was one of the most famous scholars of the Ming dynasty. He presented a cryptic lyrical song titled "Shaobing Song" (燒餅歌) to the Zhu Yuanzhang emperor. The song supposedly predicted the future of China.[20][21][22]

Image gallery

Taiwanese sesame paste shaobing:

References

  1. ^ "Sao Bing". FoodMayhem. 2008-04-01. Retrieved 2013-05-14. 
  2. ^ "Hua Juan and Sao Bing". Baking With Em&M. 2011-03-24. Retrieved 2013-05-15. 
  3. ^ Westways 61. Automobile Club of Southern California. 1969. p. 57. Retrieved 24 April 2014. 
  4. ^ Hou, Helena (1977). Return to Peking. China Publishing Company. pp. 44,47. Retrieved 24 April 2014. 
  5. ^ Common Ground 4. American Universities Field Staff. 1978. p. 67. Retrieved 24 April 2014. 
  6. ^ Liu, Jennifer Li-chia (2004). Connections II: A Cognitive Approach to Intermediate Chinese, Volume 2. Chinese in context language learning series (illustrated ed.). Indiana University Press. p. 333.  
  7. ^ Food Facts, Volumes 1-14. Wheat Flour Institute. 1931. Retrieved 24 April 2014. 
  8. ^ Hollister, Margaret (2010). Inheriting China: A Memoir (illustrated ed.). Lulu.com. p. 118.  
  9. ^ Ravenholt, Betty; Ravenholt, R. t. (2009). West Over the Seas to the Orient: Ravenholt Family, Formative Years, Life Adventures. Trafford Publishing. p. 298.  
  10. ^ Fu Pei-Mei (2010). Pei-Mei's Chinese Cookbook 1. Translated by Paul Eng. Contributor Martha Dahlen. askmar publishing.  
  11. ^ Fu Pei Mei (2010). Pei-Mei's Chinese Cookbook 2. askmar publishing.  
  12. ^ Shurtleff, William; Aoyagi, Akiko (2009). History of Miso, Soybean Jiang (China), Jang (Korea) and Tauco (Indonesia) (200 BC-2009). Soyinfo Center. p. 329.  
  13. ^ Kraig, Bruce, ed. (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 92.  
  14. ^ Church, Marguerite Chien (2002). Adopted, the Chinese Way. Infinity Publishing. p. 127.  
  15. ^ Huang, H. T. (2000). Fermentations and Food Science 6. Cambridge University Press. p. 474.  
  16. ^ Anderson, E. N. (1988). The Food of China (illustrated, reprint, revised ed.). Yale University Press. p. 143, 144, 218.  
  17. ^ Simoons, Frederick J. (1990). Food in China: A Cultural and Historical Inquiry. CRC Press. p. 89.  
  18. ^ Free China Review, Volume 45, Issues 7-12. W.Y. Tsao. 1995. p. 66. Retrieved 24 April 2014. 
  19. ^ Schafer, Edward H. (1963). The Golden Peaches of Samarkand: A Study of Tʻang Exoticsz (illustrated, reprint, revised ed.). University of California Press. p. 29. Retrieved 24 April 2014. 
  20. ^ Windridge, Charles. [1999] (2003) Tong Sing The Chinese Book of Wisdom. Kyle Cathie Limited. ISBN 0-7607-4535-8. pg 124-125.
  21. ^ Ji, Liu. [2004] (2004) 燒餅歌與推背圖. Bai Shan Shu Fang Publishing Company. ISBN 986-7769-00-7.
  22. ^ HK geocities. " HK geocities." 燒餅歌. Retrieved on 2008-09-19.
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 


Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.