Shaobing (sesame flatbread)
Photo: C C · CC BY 2.0

History

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.

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Common allergens: Gluten, Sesame

Make it at home

Yield Makes 6Hands-on 45 minTotal 1 hr 30 minDifficulty Intermediate

Ingredients

  • 300g plain flour, plus extra for dusting
  • 170ml hot water, about 80C
  • 1 tbsp neutral oil
  • 4 tbsp sesame paste
  • 2 tbsp warm water
  • 1/2 tsp salt
  • 1/2 tsp five-spice powder
  • 2 tbsp white sesame seeds
  • 1 tbsp sugar dissolved in 2 tbsp warm water

Method

  1. Stir the hot water into the flour, add the oil, knead for 5 minutes until smooth, cover and rest for 30 minutes.
  2. Loosen the sesame paste with the warm water and stir in the salt and five-spice powder.
  3. Divide the dough into 6 pieces. Roll one into a thin rectangle about 12 by 30cm, spread a sixth of the paste over it and roll it up like a Swiss roll from the long edge.
  4. Coil the roll into a snail, tuck the end under and press it flat to a 9cm disc. Repeat with the other pieces.
  5. Heat the oven to 230C (210C fan) with a tray inside. Brush the top of each disc with the sugar water and press it into the sesame seeds.
  6. Bake on the hot tray for 12 to 15 minutes, turning once halfway, until golden and puffed. Eat warm.

Tip from the editors. Roll the dough thin before spreading the paste; the thinner the sheet, the more layers the coil shows when you break it open.

Where to eat shaobing (sesame flatbread)

Shaobing (sesame flatbread) in Beijing

Shi Cheng Ji Shaobing Shop ★ 4.0

¥ Street foodDongsi

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.

TryShaobing, 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.

Directions

Man Heng Ji ★ 4.3

¥¥ Hot potXisi Baitasi

Man Heng Ji holds a Bib Gourmand for charcoal copper-pot instant-boiled mutton from Sunite lamb, with sweet sesame shaobing, in Ping'anli, Beijing.

OrderOrder the instant-boiled mutton, choosing lean or fatty cuts, and finish with sweet sesame-sugar shaobing.

TipThe branch stands on the south-west corner of Ping'anli West Street and Zhaodengyu Road; book ahead or come off-peak.

Directions

Beiping San Xiongdi Hotpot (Guijie) ★ 4.0

¥¥ Hot potDongzhimen GuijieUntil 03:00

Beiping San Xiongdi on Dongzhimen Inner Street in Beijing serves old-style instant-boiled lamb in copper pots on Ghost Street, open until 03:00.

OrderHand-cut fresh lamb and the prime top cut, with house sesame sauce, sugared garlic and red willow skewers.

TipThe 03:00 close means a quiet table after the evening rush; Ctrip lists a waiting area and folk performances at the tables.

Directions

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