At the table
Hold over a plate and break into smaller pieces; the flaky crust sheds crumbs. Remove any paper packaging before eating.
Contains wheat, sesame and lard. Some versions have an egg wash.
This version uses lard and is neither vegetarian nor vegan. Sichuan pepper adds aroma and possible tingling, not chili heat.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
This is the pale flaky version; egg-washed and sesame-topped versions also exist.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Sweet and salty sesame with fragrant Sichuan pepper.
- Chili heat
- Texture
- Delicate crumbly pastry and a fine, dense filling.
- How it’s made
- Wheat dough and lard pastry are layered, wrapped around toasted-flour and sesame filling, shaped into ovals and baked.
This is the pale flaky version; egg-washed and sesame-topped versions also exist.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Beijing.
About this regional connection
Beijing: Beijingflakyfilledpastryversion,notTaiwanthincrispversion.
Ask if they have it first
请问你们有牛舌饼吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A name borrowed from its shape
This account describes a tradition or story, rather than an established historical fact.
The long oval gives this Beijing pastry its ox-tongue name. The filling combines sesame, sugar and pepper-salt seasoning. It is a filled pastry rather than a meat dish; its pale crust does not mean it is uncooked.