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Type | bread |
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Course | Dessert |
Place of origin | Taiwan |
Main ingredients | chopped scallion, lard |
Scallion Bread ( Chinese: 蔥花麵包; pinyin: Cōng Hūa Mìan Bāo) is a popular snack in Taiwan, commonly enjoyed as a breakfast item or a light snack. Characterised by its green onion topping and use of traditional lard, this bread has a soft, fluffy texture and a distinctive aroma and can be found in bakeries across Taiwan. [1]
Taiwanese bread-making has its roots in the post- Japanese colonial era. [2] During this time, some local bakeries embraced Western influences while others remained true to traditional flavours. Bread did not gain significant popularity in Taiwan, a rice-dominated culture, until after World War II and the Korean War. [3] The presence of the U.S. military in Taiwan led to the establishment of bread baking training programmes, as American soldiers were unaccustomed to local steamed buns. [4] During that time, resources were scarce, so the ingredients for bread were mostly locally available items, which led to the creation of the scallion bread. [5] Packed with green onions and traditional lard seasoning—both staples in Taiwanese cuisine—the scallions develop a charred fragrance when baked at high temperatures, while the brushed egg wash forms a crispy edge. [6] [7]
![]() | |
Type | bread |
---|---|
Course | Dessert |
Place of origin | Taiwan |
Main ingredients | chopped scallion, lard |
Scallion Bread ( Chinese: 蔥花麵包; pinyin: Cōng Hūa Mìan Bāo) is a popular snack in Taiwan, commonly enjoyed as a breakfast item or a light snack. Characterised by its green onion topping and use of traditional lard, this bread has a soft, fluffy texture and a distinctive aroma and can be found in bakeries across Taiwan. [1]
Taiwanese bread-making has its roots in the post- Japanese colonial era. [2] During this time, some local bakeries embraced Western influences while others remained true to traditional flavours. Bread did not gain significant popularity in Taiwan, a rice-dominated culture, until after World War II and the Korean War. [3] The presence of the U.S. military in Taiwan led to the establishment of bread baking training programmes, as American soldiers were unaccustomed to local steamed buns. [4] During that time, resources were scarce, so the ingredients for bread were mostly locally available items, which led to the creation of the scallion bread. [5] Packed with green onions and traditional lard seasoning—both staples in Taiwanese cuisine—the scallions develop a charred fragrance when baked at high temperatures, while the brushed egg wash forms a crispy edge. [6] [7]