Yeasted Scallion and Sesame Bing (羌 饼, Qiāng Bĭng)

羌饼, or qiang bing, is a treat from Shanghai’s past that lives on through memories. It’s hard to find on the streets today, but it used to be sold on many street corners and in wet markets. Sold in wedges sliced from a round circle of bread for as little as 1.5 yuan, they’re a bit like yeasted scallion pancakes. This bread wonderfully juxtaposes textures—it’s the Chinese equivalent of the French baguette, fluffy and chewy on the inside with a wonderful, crispy crust on the outside. Like a baguette, when testing the doneness of this bread, you tap it to hear that hollow sound. The anticipation builds as you cut into it for the first time—hearing that crackle, seeing steam wisp up—until you get to have that first warm bite, fragrant with green onions.

You can eat this bread whenever you want—as breakfast, with meals, or as a snack—but my favorite way is to have a wedge with a bowl of soup. It’s delicious soaked in the soup broth, and handy to wipe up any leftovers.