At the table
Break or cut into pieces and eat warm. Let the pork filling cool before taking a bite.
Contains wheat, pork and lard. Some versions add egg or soy sauce; confirm the recipe if you have dietary restrictions.
This entry describes the savory pork-and-scallion version. Sweet fillings and extra-meat or egg versions are alternatives; sweet bread may still contain lard.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Sweet versions use rose, bean paste or brown sugar. The dough can use medium-gluten wheat flour, and savory versions use a spice-salt blend. Contemporary ovens can replace traditional charcoal heating.
In some versions
Recipes vary by restaurant.
How does it taste?
Pork, scallion and jiaoyan spice salt.
- Chili heat
- Texture
- Flaky layers and golden crust.
- How it’s made
- Fold lard into dough, fill and bake.
Sweet versions use rose, bean paste or brown sugar. The dough can use medium-gluten wheat flour, and savory versions use a spice-salt blend. Contemporary ovens can replace traditional charcoal heating.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Yunnan.
Ask if they have it first
请问你们有喜洲粑粑吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Layered bread from Xizhou
This account describes a tradition or story, rather than an established historical fact.
In the Bai town of Xizhou, baba is a familiar street snack with sweet and savory versions. For the savory bread, soft fermented wheat dough is folded with lard to form layers, then paired with minced pork, scallion and spiced salt. Traditional ovens heat the bread from above and below; modern ovens can use the same principle. A crisp surface gives way to a softer, layered interior. Eat it warm, and specify the savory filling when ordering.