Bakery Stall · Jar-Oven Baked
Ganglu Shaobing (Jar-Oven Sesame Flatbread)
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The oven is an upturned water jar about a meter tall with its bottom knocked out, coated in yellow clay and wrapped in sheet iron; the breads bake stuck to the curved inner wall, so the fire has to be just right or they slide off.
The dough is brushed with oil, dusted with flour, rolled up, cut into fist-sized pieces, flattened and folded several times to build layers, then sprinkled with sesame. It comes out pale gold, crisp outside and flaky inside.
Why it's made this way: It comes from Shijiazhuang and the counties around it, where it is recorded in several county gazetteers, and it was picked as one of Hebei's gold-medal tourism snacks.
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Part of World of Street Food — 3422 dishes from 118 countries.
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