Coffin bread
Coffin bread, also known as coffin lid or coffin board (Taiwanese Hokkien: koaⁿ-chhâ-pang 棺柴枋, Chinese: 棺材板; pinyin: guāncaibǎn),[1] is a Taiwanese bread bowl which originated in Tainan.
History
[edit | edit source]Coffin bread has been sold at night markets in Tainan and Taipei since at least the 1940s.[2][3] It became popular with US troops stationed in Taiwan.[4] Sources credit the invention of coffin bread to Hsu Liu-yi, owner of Shengchang Old Chikan (Chikan Coffin), a restaurant in Kangle Market since 1942.[2][5]
Description
[edit | edit source]Coffin bread starts as a thick slab of soft white bread. The bread is hollowed out and deep fried or toasted before it is filled with a creamy stew of chicken, seafood, tripe, or mushroom. It is then topped with a piece of toasted or fried bread, creating the "coffin" look.[3]
See also
[edit | edit source]References
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