For 8 yuan ($1 USD) in China, I got a full kilogram of Jiang Xiang Bing (酱香饼). The dough is flattened so wide that it folds onto itself while baking, creating layers of texture. After five minutes in the oven, a sweet fermented wheat sauce is brushed over the top. The folds soak up the sauce, locking in extra flavor. Sesame seeds and scallions are sprinkled as the finishing touch. The result is a fluffy, chewy bread with a perfect balance of sweet and savory.
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