Guxi bucket-baked rolls are crispy and fragrant, with a scattering of sesame seeds on the top. [Photo provided to etaizhou.gov.cn]
Guxi shaobing, or Guxi bucket-baked rolls, originate from Guxi town in the county-level city of Taixing – administered by prefecture-level Taizhou city, located in East China's Jiangsu province.
Guxi is a historical town with a rich history and culture. Guxi bucket-baked rolls go back hundreds of years and are characterized by their large size, crispy layers and fragrance.
They were especially popular in the Republic of China period (1912-1949). During the Battle of Huangqiao in 1940, the rolls became excellent food for soldiers on the frontline.
By the end of the 1980s, their inheritors continued to improve and refine them, making Guxi rolls a top choice food for breakfast.
They improved the raw materials, ingredients and production process. In addition, they made two styles of Guxi bucket-baked rolls – one without any inside filling; the other with many kinds of fillings like meat, leeks and red bean paste.
Now Guxi bucket-baked rolls stores can be seen in the streets of Shanghai, Beijing, Tianjin, Guangzhou, Shenzhen, Jinan and in other places.