Fried scallion and flaky flatbreads (Cōngyōubing, zhuābing) from All Under Heaven: Recipes from the 35 Cuisines of China (page 54) by Carolyn Phillips

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Notes about this recipe

  • krista_jo on October 16, 2016

    The flaky breads are very delicious and not too difficult if you have a sharp cleaver or knife. It's okay if some filling leaks out when you roll them out. Do use the Sichuan peppercorns, they really enhance the savory flavour. I cooked them for about 1 1/2-2 mins on each side.

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