Bread · Pan-fried

Gou Jiao Niao ("Dog-Pee" Flatbread)

📷 Closely related photo — Photo via Pexels/Unsplash — free for commercial use

The unusual name describes the cooking technique, not the taste — a chef continuously drizzles a thin stream of oil around the pan's edge while frying.

A dough of highland barley and wheat flour is rolled paper-thin, layered with oil, and pan-fried while the cook drizzles oil around the edges, producing a crispy-soft flatbread.

Why it's made this way: The distinctive drizzling technique developed as a way to fry the thin dough evenly without a deep-frying setup.