![]() ![]() The yeast helps the dough to rise and gives the flatbread a light, airy texture. The traditional recipe for guo kui uses yeast. Overall, guo kui can be either sweet or savory depending on the specific recipe and ingredients used. However, there are also some variations of guo kui that have a slightly sweet filling, such as sugar filling, red bean paste or lotus seed paste, which makes them a sweet snack. The flatbread dough is typically filled with various savory ingredients such as meat, vegetables, and spices. Today, guo kui is still a popular street food in many cities in China, and can be found in many variations depending on the region. Over time, guo kui became a staple food in northern China, where the climate is cold and dry, and hearty, filling foods are preferred. ![]() The history of guo kui can be traced back to the Tang dynasty in China, when street vendors would sell flatbreads filled with various ingredients as a quick and portable meal. The term “guo kui” (锅盔) is a Chinese phrase that roughly translates to “pan helmet” or “pot cover.” It is believed that the name comes from the shape of the flatbread, which resembles the shape of a helmet or a pot cover. ![]() Chinese-style crispy and flaky flatbread stuffed with savory meat filling, vegetables, and spices and cook on the griddle. ![]()
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