Guokui
| File:Pot-helmets-2511801 1920.jpg Guokui from Sichuan | |
| Place of origin | China |
|---|---|
| Region or state | Shaanxi |
| Associated cuisine | Shaanxi cuisine |
| Main ingredients | Flour, water, yeast, sugar, |
| Variations | Chicken, beef |
| |
Guokui (traditional Chinese: 鍋盔; simplified Chinese: 锅盔; pinyin: guōkuī),[1] literally "pot helmet", is a kind of bing (flatbread) made from flour originating from Shaanxi cuisine.
Variations
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The dish is said to have been invented during the Tang dynasty by a laborer who cooked flatbread in his iron helmet over a wood fire.[2] There are many different versions including Shaanxi, Jingzhou (Hubei), Henan, Sichuan, and Gansu.
Jingzhou style
[edit | edit source]Hailing from Jingzhou, Hubei, in this style the dough of flour, water, yeast and sugar is stuffed with either a savoury filling like chicken, beef, and pickled vegetables, or a sweet filling like red bean paste.[3] It is then flattened and cooked until crispy inside a cylindrical charcoal oven. Since the preparation resembles making Indian naan in a tandoor oven, the dish is sometimes called "Chinese naan".[2]
Shaanxi style
[edit | edit source]The guokui originated in Shaanxi. In Shaanxi, a guokui is round in shape, about a foot long in diameter, an inch in thickness, and weighs about 2.5 kg. It is traditionally presented as a gift by a grandmother to her grandson when he turns one month old (滿月, a traditional custom among Han Chinese). Along with biang biang noodles, they are considered one of the "Eight/Ten Oddities of Guanzhong".[4]
Gallery
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Cooking Jingzhou-style guokui in the traditional cylindrical oven
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With meigan cai
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Beef guokui
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Statue depicting Shaanxi/Guanzhong style Guokui
See also
[edit | edit source]References
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