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Shaobing (pinyin: shāobǐng; Wade–Giles: shao-ping), also called huoshao, is a type of baked, unleavened, layered flatbread in northern 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.
Cong you bing ([tsʰʊ́ŋjǒʊpìŋ]; Chinese: 蔥油餅; pinyin: cōngyóubǐng; lit. 'scallion oil pancake'), also known as scallion pancake or green onion pancake, is a Chinese savory bing (flatbread) made with wheat dough and minced scallions (green onions).
Some variants, such as niu rou jia bing (腊牛肉夹馍) use sesame bread and are filled with beef meat and pickled carrots and daikon, similar to a banh mi. Hé yè bǐng (荷叶饼; a foldable bing made to represent a lotus leaf), used to accompany many rich meat stuffings and popularized by the gua bao , a variation with red-cooked pork belly.
Garnish with crispy raw scallions, toasted sesame seeds, and ... (a fermented bean paste that gives the chicken the quintessential Chinese-American flavor), soy sauce, rice wine vinegar, sriracha ...
In this vegetarian version of a Chinese-American favorite, oven-baked tofu gets tossed in a savory, sweet, and slightly spicy sauce along with crisp-tender broccoli, then topped with toasty sesame ...
Flatbread South Asia & Middle East: Thick, sweet or spicy flatbread made of Dough, ghee, milk, sugar. Mostly consumed as snacks and also in iftar. Balep korkun: Flatbread Tibet (Central) Round, flat, easy to make, made of barley flour, water, baking powder, cooked in frying pan; Balep Korkun is a type of bannock. Bammy: Flatbread Jamaica
Brunch: Every Sunday from 9 a.m. to 2 p.m. with a brunch buffet of breakfast and lunch classics such as pork belly bao buns, chorizo gravy flatbread, a flight of deviled eggs, and bo ne ...
In Korea, it is called jungguksik chamkkaegyeongdan (중국식 참깨경단, "Chinese-style sesame rice ball cake"), to avoid confusion with the Korean-style sesame rice ball cake (chamkkae-gyeongdan) with sesame coating. As the Chinese jian dui is first coated with sesame seeds then deep-fried, while the Korean gyeongdan is first boiled then ...