A multi-layered golden flatbread from Daming County, Handan, built up to 25–30 paper-thin layers through a scalded-dough lamination technique. Founded by Guo Zhizhong ('Guoba') in 1887, it is crisp outside, chewy within, and bears a distinctive pomegranate-seed surface. Designated Hebei Province intangible cultural heritage in 2013.
Guo Zhizhong, nicknamed 'Guoba' (Eighth Guo), was from Dakhandao Village west of Daming City. Having learned the flatbread craft in Beijing (then Shuntianfu), he returned to Daming in the thirteenth year of the Guangxu reign (1887) and opened a shop taking 'Tian' from Shuntianfu and 'Xing' for prosperity—'Tianxing Huoshao Pu' (天兴火烧铺). Locals came to call it 'Guoba Huoshao' after his nickname. His three sons, Guo Rui, Guo Lian, and Guo Jun, inherited the craft and in 1947 renamed the establishment 'Xianghuazhai Huoshao Pu' (祥华斋火烧铺). The flatbread became famous across the Hebei-Shandong-Henan border region alongside Daming's Ermao Roasted Chicken and Wubaiju Sausage—the celebrated 'Three Wonders of Daming.' In 2013 it was listed as Hebei Province's intangible cultural heritage.
The exterior shatters with a crisp, audible crack—golden and speckled like pomegranate seeds—then gives way to 25–30 distinct layers of chewy, wheaty dough. A clean lard-and-grain fragrance lingers.
Scalding 30% of the flour with boiling water (烫面) gelatinizes a portion of the starch, softening the protein network and making the dough pliable and non-sticky without sacrificing chew. Combining it with the remaining cold-water dough creates a two-texture matrix: the scalded portion provides extensibility, the cold-water portion retains gluten strength. Repeated folding with lard creates 25–30 alternating dough-fat layers; on the griddle, moisture trapped in inner layers converts to steam, puffing each layer apart. The oil films prevent protein networks from re-fusing, locking in the flaky structure. Repeated oil-brushing drives Maillard browning on the outer surface, generating the characteristic golden colour and roasted aroma.
Variations
Sesame-paste filling version (麻酱火烧) with tahini rolled inside; sweet red bean paste filling version for tea-time; plain (no filling) version eaten alongside braised pork dishes; miniature gift versions vacuum-sealed for export across the Hebei-Shandong-Henan region.
On the Palate
Where Daming Guoba Layered Flatbread sits in the Chinese flavor cloud
Ingredients
Serves 4How it's made
6 steps · 10 min
- 110 min
Scald 150g flour with 100ml boiling water, stir vigorously with chopsticks; separately knead remaining 350g flour with 150ml warm water; combine both doughs and knead until unified and smooth.
Watch outScald a third of the flour with boiling water for pliability, then knead it into the cold-water dough — this two-texture blend is what gives chew without stickiness.
- 220 min
Cover with a damp cloth and rest dough for 20 minutes.
- 315 min
Roll dough into a thin rectangle; brush evenly with lard; fold into thirds; roll out again and fold again; repeat to build up 25–30 layers.
Watch outFold with lard and re-roll to build 25 to 30 layers — the oil films between them are what puff apart into flaky leaves on the griddle.
- 45 min
Divide dough into 4 equal portions; shape each into a round thick cake about 1.5 cm thick, pressing lightly to even the layers.
- 53 min
Heat an iron griddle (鏊子) over medium heat; place cakes on the griddle and toast on the first side, brushing the exposed surface with vegetable oil every minute.
- 63 min
Flip each cake; continue brushing with oil and toasting until both sides are deep golden with a pomegranate-seed surface texture, about 5–6 minutes total.
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