Shaobing
Shaobing ( pinyin uga disebut huoshao, jinis panggang, sing tanpa ragi, dilapisi flatbread ing Northern masakan Cina . Shaobing bisa digawe nganggo utawa tanpa isian, lan nganggo utawa tanpa wijen ing ndhuwur. Shaobing ngemot macem-macem barang sing bisa diklumpukake dadi rong rasa utama: gurih utawa legi. Sawetara isian umum kalebu tempel kacang abang, tempel wijen ireng, kacang mung goreng karo endhog lan tahu, daging sapi, daging asap, [1] utawa daging sapi utawa daging babi kanthi rempah-rempah. [2]Shaobing minangka barang sarapan sing umum. Shaobing sing wis diisi biasane dipangan nganggo susu kedele lan teh, dene sing durung diisi biasane dipangan nganggo endhog kukus utawa sajian daging sarapan. Ing tradhisi masakan Mandarin, shaobing disajekake nganggo panci panas ( huǒguō ) ing mangsa adhem utawa susu kedele.
 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. | |
| Jinis | Flatbread |
|---|---|
| Ajangan | Breakfast |
| Panggonan asal | China |
 Buku masakan: Shaobing  Médhia: Shaobing | |
Referensi
besut- ↑ Kraig, Bruce, èd. (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. kc. 92. ISBN 1-59884-955-7. Dibukak ing 24 April 2014.
- ↑ Church, Marguerite Chien (2002). Adopted, the Chinese Way. Infinity Publishing. kc. 127. ISBN 0-7414-1224-1. Dibukak ing 24 April 2014.