LARGE FLATBREAD
大饼
This is another of Shanghai's most popular breakfast dishes. The outer pastry is fairly brittle and crispy, whilst the filling tends to be more substantial. You can have either savoury or sweet versions.
QIANG PASTRY
羌饼
There are two different types of Qiang pastries. One is made with a lot of oil to create a soft, yet fragrant flavour, whilst the other is made with very little oil. They're usually sprinkled with sesame seeds. Unfortunately Qiang pastry is now quite hard to find, as it's been replaced by the similar Harbin pastry.
DEEP-FRIED DOUGH CAKE WITH ONIONS
葱油饼
Making these dough cakes is a very complicated process. Again they're becoming more and more difficult to find in Shanghai.
BAO JIAO BU
包脚布
This wrap is made by mixing egg and flour into a batter, spreading the mix onto a hot plate, adding the ingredients of your choice and frying to perfection.
TIGER PAW
老虎脚爪
The tiger paw isn't actually a real tiger's paw. It's a ball of dough rolled into a shape vaguely resembling a tiger's paw, and then placed in the oven.
MA BING
麻饼
Ma Bing is steamed bread sprinkled with sesame seeds and fried. It's crunchy on the outside and soft on the inside. Normally they don't have any filling, but occasionally you can find them with red bean paste.
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