Tie Bing Zi (Sticking Cornbread)
Binta directly on the pot!? Golden bread grown with stew steam
Description
The staple carb served with Tie Guo Dun. Cornmeal dough slapped directly onto the hot upper walls of the iron pot. The bottom gets a crispy charred crust, while the top steams fluffy from the stew.
Restaurants serving Tie Bing Zi (Sticking Cornbread)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Cornmeal
- Wheat flour
- Baking soda(or Yeast)
- Water
Instructions
- [Authentic Recipe]
- Mix coarse cornmeal, wheat flour, and a pinch of baking soda/yeast. Slowly add warm water, kneading into a cohesive dough.
- Form into palm-sized oval patties, flattening them slightly.
- While the massive iron stew boils furiously, forcefully slap/stick ('Tie') the dough onto the bare, hot iron walls above the liquid line.
- Cover the pot with a heavy wooden lid to steam.
- The top puffs up softly by absorbing the savory meat steam, while the bottom fries against the hot oiled iron into a golden, crunchy crust.
Learn more Spice, substitutes, tips
Key spices
Rustic sweetness and nuttiness of corn
Substitutes at Japanese supermarkets
English muffin (for dipping in stew)
Pairing
Tie Guo Dun(Rich Iron Pot Stew)
Trivia
[Trivia] A crucial carb source for surviving the harsh Northeast winters. Watching the staff skillfully and rhythmically slap the dough onto the hot iron right before your eyes is highly entertaining.
Eating tips & etiquette
[Unique Eating] Scrape it off the iron wall with a metal spatula. Eaten plain, it's a rustic cornbread; dunked heavily into the thick, salty stew, it becomes transcendent.
Allergen
Wheat