This 1,000-Year-Old Chinese ‘Naan’ Was Once Cooked In A Hat, And It's Yummy
It’s baked over charcoal.
Think of guo kui as an ultra-crispy Chinese ‘naan’. Unlike the ubiquitous jian bing, a popular Chinese crepe-like street snack which consists of an eggy flour mix poured over a hot, oily skillet and pan-fried into a disc, guo kui is a type of thin, crispy flatbread that’s cooked sans oil over charcoal in a clay oven. It’s also considered a widely-loved and cheap street eat in China, though more obscure to foreigners than the famous jian bing.