Sichuan Pot Lid Bread (四川成都锅魁)
Brekkie @ a famous local Pot Lid Bread shop - '严太婆锅魁', on our way to Wenshu Temple.
We saw this shop on the very first morning in Chengdu, as we were staying very close to Wenshu Temple. There was an astounding long queue snaking in front of the small shop on a Sunday morning and in Asia, that is a sign of 2 things: Cheap things or good things......or the very best of all, cheap AND good things.
Colleagues during dinner affirmed that this is a famous local Pot Lid Bread eatery.
And hence we found ourselves joining the queue on the second morning, curious to know the reason behind the queue.
It turns out, the shop is selling Pot Lid Bread, which I have came across in Xi An, but here, the size had shrunk to a more normal size. Extracted from Baidu Baike (China's own version of Wikipedia), Sichuan has many versions, of which the pan-fried '军屯锅魁' is perhaps the most famous. It was claimed that the great military strategist and later premier of the Shu Han Kingdom, Zhuge Liang, invented this dish.
The version I am seeing, is likely '白面锅魁', and the preparation of the bread went through 2 stages. The ball of dough was first kneaded and then pressed down to form a circular shape. It was then thrown onto a hot plate to be pan-seared on both sides (which reminded me of Indian Pratas) before throwing the half-cooked bread onto the sides of an oven to be baked like an Indian Naan.
Baking puffed up the bread and a hollow centre was formed.
Sichuan Pot Lid Bread (四川成都锅魁)
Brekkie @ a famous local Pot Lid Bread shop - '严太婆锅魁', on our way to Wenshu Temple.
We saw this shop on the very first morning in Chengdu, as we were staying very close to Wenshu Temple. There was an astounding long queue snaking in front of the small shop on a Sunday morning and in Asia, that is a sign of 2 things: Cheap things or good things......or the very best of all, cheap AND good things.
Colleagues during dinner affirmed that this is a famous local Pot Lid Bread eatery.
And hence we found ourselves joining the queue on the second morning, curious to know the reason behind the queue.
It turns out, the shop is selling Pot Lid Bread, which I have came across in Xi An, but here, the size had shrunk to a more normal size. Extracted from Baidu Baike (China's own version of Wikipedia), Sichuan has many versions, of which the pan-fried '军屯锅魁' is perhaps the most famous. It was claimed that the great military strategist and later premier of the Shu Han Kingdom, Zhuge Liang, invented this dish.
The version I am seeing, is likely '白面锅魁', and the preparation of the bread went through 2 stages. The ball of dough was first kneaded and then pressed down to form a circular shape. It was then thrown onto a hot plate to be pan-seared on both sides (which reminded me of Indian Pratas) before throwing the half-cooked bread onto the sides of an oven to be baked like an Indian Naan.
Baking puffed up the bread and a hollow centre was formed.