Beijing shaobing is a layered, baked wheat flatbread with sesame paste and spice rolled inside and sesame seeds on top, eaten for breakfast or beside copper-pot lamb and barbecue.
Chinese legend says the General Ban Chao of the Han dynasty brought the roasted flatbread back from the Western Regions, where it was known as hubing. Beijing sorts its flatbreads into shaobing and huoshao, with sesame-paste, horseshoe and hanging-oven kinds, and the master Feng Huaishen's old Beijing shaobing technique is on a district-level heritage list. A well-made one breaks open into 18 layers. Shaobing rarely appears at a formal meal except with barbecue and hotpot, where it is part of the usual order.
Shi Cheng Ji on Dongsi Liutiao in Beijing is a hutong shaobing shop selling baked sesame flatbread layered with house-ground sesame paste, 06:30 to 19:00.
OrderShaobing, baked sesame flatbread layered with sesame paste
TipIt closes at 19:00 and opens at 06:30, so it works as a breakfast stop; the Beijinger lists it among old Beijing snacks in its 2025 rundown.
Shaobing (sesame flatbread) makes more sense with someone from Beijing explaining it. These are the classes and tours we have checked, with booking links.
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