Shao Bing is a small, flat, rectangular Chinese bread whose top is sprinkled with sesame seeds.
Some versions are crispier than others; some such as the Beijing version is flakier; some are saltier.
To make shao bing, flattened dough is folded up then baked. This results in a puffed bread with layers and a hollow centre.
The breads can be slit horizontally, and the hollow centre stuffed with a filling. For breakfast, the filling can be You Tiao (a piece of fried bread), or a fried egg. At other times of day, it can be pork, lamb, beef, turnips with some meat (in which case it’s called “Luo bo si bing”), or lotus paste.
Shao Bing take about 4 to 5 minutes to cook.
Shao Bing was brought to China by Central Asian traders, who would settle in larger Chinese cities. Originally they were cooked Middle East style, slapped onto the side of the oven.
“Shao bing” means “roast (e.g. baked) cakes.”