China’s Most Popular Traditional Street Snack Xiao Yang Guo Kui
13:07:00
China’s Most Popular Traditional Street Snack Xiao Yang Guo Kui Lands in Singapore for the very First Time
The oil-free guo kui filled with savoury vegetable stuffings is a healthy nutritious snack well-loved by people of all ages.
Not your typical Chinese bing, the iconic Chinese street snack guo kui is wildly loved by many since ancient China. Both the young and old adore the guo kui, and for the first time ever, this 1,000-year-old Chinese snack has finally touched the shores of Singapore. Brought in
by the famous household name Xiao Yang Guo Kui, the guo kui has been capturing the hearts of many Singaporean since its opening in the heartlands of Jurong East and Choa Chu Kang earlier this month.
Making of the guo kui
Don’t mistake this crispy thin flatbread for the other Chinese bings you see out there. Unlike your typical bing which is pan-fried on a heated cast-iron skillet, the guo kui is baked using a primitive method – in a huge charcoal-heated cylindrical clay oven similar to tandoors without any use of oil.
Catch the experienced bakers in action with their deft and practiced movements. Knobs of hand-kneaded dough are flattened into a circular disc by their swift hands and dusted with flour before ingredients are added. Together with its filling, the dough flattened yet again before being sprinkled generously with toasted black and white sesame seeds. The sesame-studded flatbread is then attached to the heated surface and takes about a few minutes to bake. At any one time, the barrel-shaped clay oven is able to bake six guo kuis. Wafts of aromatic smoke clouds the kiosk as the guo kuis bake. The skillful bakers then retrieved the guo kuis from the heated cylindrical clay drum using a specialised long scissors-like tool, serving them piping hot to customers.
Flavours and textures of the guo kui
Charcoal-baked traditionally to a crispy golden brown, the guo kui retains a distinct charcoal roasted fragrance. Every single guo kui is of the perfect thickness, between that of a thin crepe and fluffy pancake. The making of the guo kui is no easy feat. A total of 19 different all-natural Chinese condiments including fennel seeds, Sichuan peppers, ginger, nutmeg, liquorice roots, amomum fruits and cloves are used.
Xiao Yang Guo Kui offer six different flavours – five savoury and one sweet – inspired by the different cities of China. The historical snack has evolved over the years to include localised flavours suit the taste buds of different Chinese communities, giving rise to a variety of different flavours. Now, you can taste them all in one kiosk!
Named accordingly to the city of origin, choose from 3 different types of vegetable filling – Chongqing 梅干菜 (Pickled Vegetables) S$2.50, Jiangsu 雪菜 (Pickled Greens) S$2.50 and Xi An 菜类 (Mixed Vegetables) S$2.80 – or go for their all-in-one Shanghai 全家福 (Happy Family) S$3.00. Those who prefer a spicy kick can opt for the Sichuan 香辣 (Spicy Greens) S$2.80 which packs a punch. Richly flavoured vegetable stuffings are encased within the thin Chinese pastry to give its crisp tasty mouthfeel. One bite into the guo kui and the crispy flaky bits will crumble on the table, leaving you
yearning for more.
For something slightly different, try their Shandong 豆沙 (Red Bean) S$2.20. Sweet but not
overpowering, this makes a scrumptious dessert.
Ways of eating the guo kui
Every single guo kui is freshly baked-to-order and served piping hot, just the way we like our food.
Enjoy the almighty guo kui plain or pair it with hot Soya Bean Milk S$1.50 or Iced Chamomile Tea S$1.80 for maximum satisfaction.
It is highly recommended that all guo kuis should be eaten fresh out of the oven for the best taste and texture. However, recommendations are carefully printed on the packaging to teach customers how to have the guo kui takeaway-style.
1. Steam the guo kui in a rice cooker and consume hot
2. Place it on a flat pan over low heat or oven to reheat and consume hot
3. Cut the guo kui into small pieces, dip them in hotpot and consume hot
Pro-tip: you may also dip it in curry and enjoy it Singapore-style. Possibilities are endless with this
versatile Chinese snack that is suitable for people of all ages.
History of the guo kui
It is said that the guo kui has been around since the Three Kingdoms period. During the Tang Dynasty, numerous labourers were instructed by Emperor Gaozong to build the Qianling Mausoleum. On behalf of his sick father, an intelligent young man named Dongwa took on the onerous task. Due to the overwhelming number of labourers, it was difficult to have meals on time and many starved. One day, was so famished that he poured some flour into his headpiece, put it on top of a hole he dug, and cooked the flour with burning wood. He found the “cake” he baked delicious and taught his fellow labourers this method of baking. The guo kui eventually became an army provision. Tradition has it
that the name guo kui, loosely translated to headpiece in Chinese stemmed from this ancient tale.
Over the years, the guo kui has evolved to contain different ingredients and has developed into a popular local street snack, well-loved by many in China.
Preserving culture and heritage through generations. In a growing technology-run and industrialised world, automated machines are gradually taking over human tasks for increased productivity. In exchange for efficiency, people are gradually forgetting the value of traditional crafts. Over centuries, artisans have passed down the art of traditional craftsmanship, a fine treasure that embodies hard work and wisdom. It is a true reflection our significant unique cultural heritage, a quality that cannot be replicated through automation.
A brand of legacy, Xiao Yang Guo Kui is committed to preserving and revitalizing traditional culture and historical heritage. By preserving the traditional method of baking and yet instilling creativity in its innovative modern flavours, Xiao Yang Guo Kui hopes to remain relevant while bringing the most authentic traditional taste of this Chinese delicacy to future generations.
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