Pocket Sandwiches
Step into the exciting realm of Pocket Sandwiches in our dedicated category! Journey through the world of these compact, on-the-go delights, from the iconic Hot Pockets to the traditional Cornish Pasty. Uncover the magic behind a well-stuffed pocket sandwich and the endless possibilities it offers. Whether you prefer a crispy crust or a fluffy bread exterior, there's a pocket sandwich for everyone.
Zhīma Shāobing (芝麻烧饼)
Sesame shaobing; plain sesame bread, can be split and filled.
Zhīma Jiàng Shāobing (芝麻酱烧饼)
Sesame paste shaobing; filled with sesame paste (zhīmajiàng).
Zhàzhū Bāo (炸猪包)
Deep-fried pork bun; char siu bao that's deep-fried instead of steamed.
Yóu Shāobing (油烧饼)
Oil shaobing; made with more oil/fat, flakier layers.
Yángròu Shāobing (羊肉烧饼)
The lamb-filled sesame-crusted shāobing of Hui Muslim northern China: a laminated baked flatbread split open and packed with cumin-and-chili minced lamb.
Xiǎolóngbāo (小笼包)
Soup dumpling; while technically a dumpling, sometimes served in bun form or with bread.
Shuǐjiān Bāo (水煎包)
Water-fried bun; similar to shengjian but different technique, found across northern China.
Shēngjiān Bāo (生煎包)
The shengjian bao is built to be two breads at once: a deep-fried crust below, a steam-soft crown above, a scald of soup between. Shanghai is split into two schools over how much it should rise.
Shāobing (烧饼)
Baked sesame flatbread; layered, flaky bread coated with sesame seeds, baked in oven or on griddle. Can be stuffed or used to sandwich fi...
Shāobing Yóutiáo (烧饼油条)
Shaobing with yóutiáo inside; popular combination.
Shāobing Jiā Yóutiáo (烧饼夹油条)
A north-plain Chinese breakfast where the filling is a second bread: a warm sesame-crusted shāobing split and packed with a hollow, just-fried yóutiáo cruller, both crisp in different keys.
Shāobing Jiā Ròu (烧饼夹肉)
The Shandong sesame flatbread is engineered to crackle outside and stay hollow inside, a layered pocket built to hold sliced braised pork or cumin lamb without dissolving at the seam.
Shāobing Jiā Lǐjī (烧饼夹里脊)
Shaobing with pork tenderloin; grilled or fried pork cutlet in shaobing.
Shāobing Jiā Jīdàn (烧饼夹鸡蛋)
Shaobing with egg; fried egg sandwiched in shaobing.
Ròu Shāobing (肉烧饼)
The meat goes into the dough raw and bakes inside it, so bread and filling cook into one body rather than meeting as layers. Weifang's Chenghuang Temple rou huoshao is its signature.
Ròu Bāozi (肉包子)
The pleated meat bun is sealed not folded, a soft white wrapper engineered to hold hot pork juice without absorbing it, and it sets the closed half of the steamed-bun family beside its open sibling.
Niúròu Shāobing (牛肉烧饼)
Beef shaobing; ground beef filling, common in Muslim areas.
Nǎi Huáng Bāo (奶黄包)
Custard bun; sweet steamed bun with egg custard filling.
Mǎtí Shāobing (马蹄烧饼)
Horseshoe shaobing; horseshoe-shaped sesame bread.
Lǘ Ròu Huǒshāo (驴肉火烧)
The Hebei donkey-meat sandwich: cool chopped braised donkey packed into a hot laminated huǒshāo flatbread, with Baoding running thick-walled and Hejian thin-and-flat.
Liúshā Bāo (流沙包)
The Cantonese lava bun built so its salted-duck-egg custard is solid when shaped and pours when split, plus the flavour craze that leaked out of the bamboo basket and reshaped a region's snack aisle.