At the table
Hold it over a plate to catch flakes. Let hot meat cool slightly and take a small first bite.
Contains wheat and meat, so it is neither vegetarian nor vegan. Ask which meat and cooking fat are used if you avoid pork or other animal ingredients; seasonings may contain additional allergens.
This smoked-meat version is not chili-led. Exact seasoning and meat vary, so ask about chili rather than assuming every shop is mild. The two millet flours are alternatives, not a requirement to use both.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Foxtail- or proso-millet flour can be used for the layers.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory and smoky
- Chili heat
- Texture
- Crisp outside, soft inside
- How it’s made
- Make layered dough, bake, reheat gently and fill.
Foxtail- or proso-millet flour can be used for the layers.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Inner Mongolia.
Ask if they have it first
请问你们有赤峰对夹吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Crisp Bread, Smoked Filling
Duijia brings Chifeng’s layered bread and smoked meat together in a small sandwich. The bread is baked and briefly returned to the heat to crisp its outside before filling. Foxtail- or proso-millet flour helps separate the layers in this preparation. Eating it freshly warmed highlights the contrast between crisp bread and tender meat; the meat and seasonings depend on the maker.