Yingcheng Flatbread

Yingcheng Flatbread

　　In both urban and rural areas of Yingcheng, there is a variety of small snacks made from flour. Due to differing preparation methods, they go by different names, forming a renowned series of flatbread specialties celebrated far and wide.

　　Yellow Crispy Flatbread: The standout is the masterpiece of Huang Hui from Huangjia Qinhang. He possesses unique kneading techniques. For the dough, the mixed dough is poured into a basin and kneaded by hand, then rapidly slapped back and forth to remove air bubbles...

　　Guokuai (Pan Bread): Slightly larger than Yellow Crispy Flatbread, Guokuai is not flaky. It has a thick, rich dough edge and a pure, delicate flavor, often enjoyed as a dry snack. At the city’s central crossroads, there was a man nicknamed “Golden Flea” who made particularly large and delicious Guokuai. However, he only made a limited amount each day, often resulting in high demand, so he set a rule: each person could buy only one. One day, a vegetable vendor asked to buy two, but he firmly refused. Later, the vendor said, “I want to take one back for my mother.” Hearing this, he laughed heartily and said, “You’re a filial son—alright, I’ll sell you two!”

　　There are several styles of Guokuai. One is diamond-shaped, filled with broad bean paste, red chili, and sometimes scallions. It has a rich sauce flavor and a pleasant texture, called Chongdan Guokuai. Another is shaped like the sole of a straw sandal, hence named Caoxie Banzi. It is crispy on the outside, soft inside, with distinct layers, fragrant sesame, and a mildly spicy and salty kick from pepper. A round version with sweet filling in the center, plump in shape and golden in color, is called Tang Bingzi (Sweet Cake). Then there’s Pig Fat Flatbread, which has a complete mix of ingredients and fine craftsmanship. The dough is not fermented and uses a specific type of flour. The filling is made from finely chopped fresh pig caul fat and scallions. It can be enjoyed as a casual breakfast snack or served as a dim sum at banquets. Liu Shuangsheng from Chengguan is well-known for his Pig Fat Flatbread. His “Ox-Eye” Pig Fat Flatbread, with sixty or seventy pieces baked per batch, fills the shop with an aroma that wafts through half the street once the oven is closed after baking. People recognize the buttery fragrance as a sign that Liu’s Pig Fat Flatbread is almost ready, prompting a line of eager buyers at the oven.

　　Jingang Qi (Diamond Rim Flatbread): The bread has a six-pointed gear-like surface with a sunken center resembling a navel. With its six widely splayed points looking like animal claws, it is also called “Tiger Paw.” This product is baked in a barrel oven over low heat and comes in sweet and savory varieties (the sweet one is light yellow with sugar added to the dough; the savory one is yellowish-white with salt mixed in). The version made by Boss Hai from Chengguan is especially crisp, fragrant, and flaky, beloved by diners. He gets up in the middle of the night to load the oven and bakes just one batch per day, making it highly sought-after. This bread is convenient to store and carry, often given as a gift, and has become a uniquely distinctive flatbread specialty of Yingcheng.

　　On Sanhe Store Street, a similar type of flatbread is made, called “Goulu Bingzi.” During preparation, the top features four raised claw-like points, each sprinkled with sesame seeds before baking in the oven. It is then hooked out with a tool. The result is a very crispy flatbread, and due to its resemblance to donkey hooves, it is also nicknamed “Donkey Hoof Flatbread.”