Yangjia Hanging-Oven Flatbread

The flatbread is made in a hanging oven that bakes from above and griddles from below, coming out tiger-skin golden, layered, crisp outside and tender within, classically served with a soft, savory egg custard.

Created in 1913 by Yang Yutian in Taonan, Jilin, the shop was moved to Shenyang in 1950 by his son Yang Shanxiu under the name Yangjia hanging-oven flatbread, becoming a Shenyang specialty.

Torn and eaten hot, usually with the egg custard topped in its gravy and shredded chicken, accented with chili oil or garlic, as breakfast or a meal's staple.

The dual heat of the hanging oven creates its layered tiger-skin crust, and the classic pairing of flatbread with egg custard is its hallmark way of eating.