Easy 30 min serves 4

Scallion Flatbread (葱香烧饼)

Name: Scallion Flatbread (葱香烧饼)
Total time: 30 min
Yield: 4 servings
Cuisine: Northern Chinese Home Cooking
Ingredients: All-purpose flour; Scallions (green part only); Lard or sesame oil; Warm water; Salt; White sesame seeds

葱香烧饼 · cōng xiāng shāo bǐng

家庭快手版 · Home version: 家庭快手版：葱油香浓，早餐首选

The most everyday Chinese pastry — scallion flatbread appears in every neighborhood bakery from Beijing to Shanghai. My neighbor's morning ritual was two of these with soy milk. The aroma of scallion and lard is unmistakable.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Quick & Easy Breakfast & Brunch

Ingredients

All-purpose flour中筋面粉🛒 local250 g
Scallions (green part only)小葱（绿段）🛒 local60 g
Lard or sesame oil猪油或香油🛒 local45 g
Warm water温水🛒 local130 ml
Salt盐🛒 local4 g
White sesame seeds白芝麻🛒 local15 g

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Make dough: mix flour, salt, lard and warm water. Knead 5 minutes. Rest 15 minutes.
🔍 Look for
Visual: 面团应光滑微弹Dough should be smooth and slightly elastic
You know it's right when: 面团不粘盆壁
2Make scallion oil: mix finely chopped scallions with hot lard (should sizzle). Add pinch of salt.
🔍 Look for
Visual: 葱应立即变翠绿并发香Scallions should turn bright green and fragrant immediately
You know it's right when: 葱油香气扑鼻
3Roll dough into rectangle. Spread scallion oil evenly. Roll up tightly like log.
🔍 Look for
Visual: 卷要紧——松散则不酥Roll should be tight — loose roll = flat bread not flaky
You know it's right when: 卷紧不松散
4Cut into 4 pieces. Stretch each, coil into snail shape, flatten.
🔍 Look for
Visual: 盘应紧密螺旋可见分层Coil should be tight spiral with visible layers
You know it's right when: 压扁后不回缩
5Brush water, press sesame. Bake at 200°C for 15-18 minutes until golden.
🔍 Look for High heat 约15-18分钟
Visual: 底部深金黄Bottom should be deep golden brown
You know it's right when: 敲底有空响

Tips

· Use only the green parts of scallion — white parts release too much water
· Hot lard activates the scallion flavor instantly
· These are best eaten fresh — day old they're still good reheated in pan
· For extra crunch, add a pinch of five-spice powder to the scallion oil

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I reduce the salt/soy in this recipe?

Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.

Source: HǎoWèi diet guide

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

My dish came out too salty. Can I fix it?

Quick fixes: add a squeeze of lemon/vinegar (acidity masks salt), stir in a few potato chunks or rice (they absorb salt — remove before serving), or bulk it out with more rice/vegetables. Next time: add soy sauce in two stages, taste in the middle, and remember light soy + a pinch of salt is often enough.

Source: HǎoWèi cooking science