Grandma Hang's Beef Shaobing & Tanmo: A Traditional Chinese Breakfast

Start your day the authentic Chinese way with Grandma Hang's beloved Beef Shaobing and Tanmo! This traditional breakfast pairing offers a delightful combination of flaky, savory pancakes and tender, subtly sweet dough fritters. Imagine the rich aroma of sizzling beef filling encased in golden-brown layers, perfectly complemented by the soft, airy texture of the Tanmo. This recipe, passed down through generations, captures the heart of home-style Chinese cooking, emphasizing simple ingredients and masterful technique. Grandma Hang's secret lies in the precise balance of flavors and textures, creating a breakfast experience that's both comforting and unforgettable.

Ready to recreate this culinary masterpiece in your own kitchen? Follow our step-by-step guide below to master the art of making Beef Shaobing and Tanmo, and share this delicious tradition with your loved ones. You'll soon understand why this breakfast has been a family favorite for decades.

Tools Needed

  • Butcher block
  • Oven
  • Mixing bowls
  • Rolling pin

Ingredients

Step-by-Step Instructions

Step 1. Preparing the Shaobing Dough & Beef Filling

  • Prepare the dough using Grandma Hang's old-style fermentation method (laian). Save a small piece of dough each day to naturally ferment, adding to it the following day. This process takes two extra hours.
  • After the fermentation process is complete, prepare the dough for the Shaobing. Roll out the dough.
  • Prepare the beef filling. Carefully select beef with the right balance of fat, lean meat, and tendon.
  • Simmer the beef with dozens of secret spices until it's fall-apart tender.
Prepare the dough using Grandma Hang's old-style fermentation method (laian). Save a small piece of dough each day to naturally ferment, adding to it the following day. This process takes two extra hours.After the fermentation process is complete, prepare the dough for the Shaobing. Roll out the dough.Prepare the beef filling. Carefully select beef with the right balance of fat, lean meat, and tendon.Simmer the beef with dozens of secret spices until it's fall-apart tender.
Preparing the Shaobing Dough & Beef Filling
  • Chop the simmered beef and mix it with hot broth.
Chop the simmered beef and mix it with hot broth.
Preparing the Shaobing Dough & Beef Filling

Step 2. Shaping and Baking the Shaobing

  • Coat the rolled-out dough with sesame seeds.
  • Bake the Shaobing in a specially designed oven, going through three stages of heat for shaping, browning, and crisping to achieve the perfect texture (crispy outside, tender inside).
Coat the rolled-out dough with sesame seeds.
Shaping and Baking the Shaobing

Step 3. Assembling the Shaobing

  • Stuff the prepared beef mixture into the Shaobing.
Stuff the prepared beef mixture into the Shaobing.
Assembling the Shaobing

Step 4. Preparing the Tanmo

  • Prepare the Tanmo (sweet soup, but savory in taste).

Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe

Tips

  • The old-style fermentation method (laian) results in a fluffier texture and subtle aroma.
  • In old Ganxian tradition, Beef Shaobing must be eaten with Tanmo.

Nutrition

  • N/A

FAQs

1. Can I make the Shaobing and Tanmo ahead of time?

Yes! The Shaobing can be made a day ahead and reheated. The Tanmo are best fresh, but can be made a few hours ahead and kept warm in a low oven.

2. What can I substitute if I don't have all the ingredients?

For the Shaobing filling, you can adjust the beef with other meats like pork or even mushrooms. If you lack sesame oil, a neutral oil will work. For the Tanmo, you can experiment with different types of flour, but all-purpose works best.


So, gather your ingredients and embark on this culinary adventure! With a little patience and these simple instructions, you'll be enjoying the delicious flavors of Grandma Hang's Beef Shaobing and Tanmo in no time. This treasured family recipe is a testament to the enduring power of simple, authentic food.