Steamed Fan Breads


Preparation info
  • Makes


    Steamed Fans
    • Difficulty


Appears in

By Eileen Yin-Fei Lo

Published 2009

  • About

In Beijing, but particularly in Hunan, there is a long tradition of small, decorative steamed breads, usually served to accompany meats and poultry. They are often formed with open sides so they can be used for making small sandwiches with cooked meats or poultry. Some are round, some are shaped like lotus leaves, and some, like these, are fashioned into fans or scallop shells without open sides.