Xiatang shaobing and the upside-down wok

Home

China

World

Politics

Business

Sci-Tech

Health

Opinions

Video

Live

Radio

World Asia-Pacific Middle East Europe Americas Africa

By continuing to browse our site you agree to our use of cookies, revised Privacy Policy and Terms of Use. You can change your cookie settings through your browser.

I agree

An upside-down wok used for baking Xiatang shaobing, with fresh flatbreads in the foreground. /CGTN

A close-up of a freshly baked Xiatang shaobing. /CGTN

Flatbreads pressed against the inner wall of an upside-down wok set into a clay oven. /CGTN

A baker places freshly baked Xiatang shaobing into a basket. /CGTN

A local enjoying a Xiatang shaobing. /CGTN

A CGTN Travelogue host enjoys Xiatang shaobing with a bowl of soup. /CGTN

If you are exploring Hefei in Anhui Province, here is a local favorite worth trying: Xiatang shaobing – a sesame flatbread baked in an upside-down iron wok.

In small roadside bakeries across the city, you can watch the process from start to finish. Bakers roll and shape the dough by hand, then press it directly onto the hot inner surface of an upside-down wok set into a clay oven.

Local lore says this unique method dates back to wartime, when soldiers turned their woks upside down to trap smoke and stay hidden from enemies.

Today, these small shops bake fresh flatbreads daily, serving both breakfast and lunch crowds. Pulled hot from the oven, Xiatang shaobing comes in both sweet and savory versions, with a crisp outer crust and a soft, flaky center.

Locals often pair it with a steaming bowl of mutton offal soup, though many also grab a dozen at a time to take home for breakfast.

Simple, warm, and woven into daily life, it's a quick and authentic taste of Hefei.

Would you go for sweet or savory?

Open in CGTN APP for better experience

Search Trends

Foodie Notes: Xiatang shaobing and the upside-down wok