The article explores cong you bing, a flaky flatbread enjoyed in China and Taiwan. Unlike traditional Western pancakes, they are made primarily from flour and water. These delicious snacks, often served during winter breakfasts, are celebrated for their unique texture, which combines a crisp exterior with layered, translucent interiors. Cooking methods vary, with some chefs advocating for complex techniques like tang, while others prefer simpler approaches. Despite some belief that only experienced chefs from Shanghai can master them, many home cooks from across Chinese-speaking communities enjoy making cong you bing as family recipes.
‘The texture is everything when it comes to these pancakes, which are flaky with a crisp-thin exterior that crackles when you bite into it.’
‘No one but a chef from Shanghai should even attempt to cook these, yet many from the Chinese-speaking world are undeterred and learn from their families.’
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