This is one of those stunning northern dishes that is rarely encountered in a Cantonese restaurant. Shaobing, a layered bread that looks like pita bread, is traditionally baked in barrel-shaped ovens similar to tandoors. Said to be originally from western China, shaobing is made with two doughs; the first dough is made with a mixture of hot oil and flour that resembles a roux, and the second is made with hot water. The recipe may appear daunting, but once you consider it’s similar to making a rough puff pastry, it’s actually quite easy. The shaobing is then covered with sesame seeds and eaten with a chicken filling. Substitute lamb or pork if you like. This recipe has been adapted from one by chef Sze Kwok Keung of Dumpling King restaurant in Melbourne’s Box Hill. — Tony Tan
Chazhi shaobing