Freshly baked Rugao shaobing, a Chinese layered flatbread. [Photo/WeChat account: rugaofabu]

In Rugao, many mornings begin the same way — with the warm, comforting aroma of freshly baked shaobing. The city's traditional sesame pastry is more than just a popular breakfast choice; it is a craft based on precise techniques and generations of local culinary tradition.

Making authentic Rugao shaobing involves a careful series of steps. From mixing ingredients and kneading the dough to shaping the filling and timing the baking process, each step adheres to strict standards. The pastries come out of the oven piping hot, with a perfect crab-shell yellow color, a crispy exterior, and a light, flaky inside.

Local bakeries offer a wide variety of flavors. Alongside sweet and scallion-filled versions, residents enjoy beef-filled and shredded radish fillings, with seasonal wild-vegetable options making an appearance this time of year.

In Rugao, pairing a warm shaobing with a bowl of silky Chinese tofu pudding has long been a classic morning combo — a daily ritual that reflects the city's simple charm and rich food tradition.