#bing bread

CHINESE FLATBREAD RECIPE – AKA “Soy Flavor Pancakes ” or “Jiang Xiang Bing” [酱香饼]

Today we are making Chinese pancakes. I already have a video about scallion pancakes. It is super delicious[You can check the preview video here: https://youtu.be/0EgspSFnORo%5D. That just one of many types Chinese pan-fried flatbread. The one we are going to make today, It is called Jiang Xiang bing (酱香饼), which translate as soy…

Bing Bread from Chicago’s Parachute

A few weeks ago I flew to Chicago from Oakland to visit Paulina, and in true sister weekend fashion, we ate a metric ton of food at a number of Chicago’s finest establishments, including tacos, pizza, Italian ice, Italian beef, Italian diabetes, etc. We also went to Parachute, which has a Michelin star and is getting all sorts of accolades. I’m gonna be honest with you: it was super overpriced regular Korean food; we honestly didn’t totally get the fusion aspect of it. We did not finish our goat stew, which I have had before in other places and is good but not $30+ good. 

However, there was one part of our meal that blew our minds: the soft, pillowy, “oven baked potato with bacon and scallion and cream cheese”-flavored Bing Bread with the sour cream butter. We both agreed that next time, we’d just place two full size orders of the bread and get a cocktail. 

As we were furiously Googling away on our phones on our ride from Parachute over to our next destination, we discovered Bon Appetit has a recipe for it so you can make it at home! BOOM. Done - go make yourself a warm batch.

Parachute in the Avondale neighborhood of Chicago serves an array of Korean-influence cuisine in an intimate setting. However, the main attraction will always be the Bing Bread. While bing bread is Chinese, this version is stuffed with potato, cheese, and bacon and served with sour cream butter. Perfect for the Midwestern appetite!

While dining there on Tuesday night, I mentioned that I would give all the monies to be able to pick it up before a holiday soiree. Apparently, I released this wish into the universe at precisely the right moment because on Wednesday, I opened my January issue of Bon Appetit to find that bing bread is expected to be a hot dining trend in 2015 and to illustrate the point - the very Parachute recipe I so desperately needed! To be tried the very moment I can procure the ingredients...