Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Another bread I used to bake myself but now routinely buy is this pita-like bread from Xi’an, where I lived a long time ago. It is the bread most often used in 肉夹馍 (ròu jiā mó), Rou Jia Mo.
Rou Jia Mo
The bread is called 白吉饼 (bái jí bǐng). There is a recipe in the first post of the Rou Jia Mo topic linked to above. Unusually, it is not steamed, but dry-fried then baked.
Bai Ji Bing
Another bread I used to bake myself but now routinely buy is this pita-like bread from Xi’an, where I lived a long time ago. It is the bread most often used in 肉夹馍 (ròu jiā mó), Rou Jia Mo.
Rou Jia Mo
The bread is called 白吉饼 (bái jí bǐng). There is a recipe in the first post of the Rou Jia Mo topic linked to above. Unusually, it is not steamed, but dry-fried then baked.
Bai Ji Bing
