In the Tang Dynasty, any flat food made from flour was generally called “bing.” One popular variety was “hu bing,” which, like “biluo,” came from the Western Regions. These were usually baked or fried.
Poet Bai Juyi, after being promoted again, remembered his demotion and the Sima of Jiangzhou, who wept with him over his misfortune. To celebrate, Bai Juyi personally made hu bing and sent it by fast horse to his friend Yang Jingzhi, so he could taste it and compare it with the pies made in Chang’an’s Fuxing Ward.
“A sesame cake just like in the capital, crispy and fragrant, freshly baked from the oven.”
Sesame was brought back from the Western Regions by Zhang Qian and was an essential source of vegetable oil in ancient times. The appearance of hu bing likely resembled today’s shaobing.
Hu bing was a staple food for Tang Dynasty people, usually small enough to eat by hand. It was convenient and still tasted good even when cold.
Some of these pies were stuffed, and just as there were large and small hu bing, the stuffed varieties also came in different sizes.
The Legendary “Gulouzi” Made with 661 grams of Lamb
According to the “Tangyulin,” there was a type of pie called “gulouzi” made by layering 661 grams of lamb onto a huge hu bing. The lamb was seasoned with Sichuan peppercorns and fermented black beans. Besides these basic ingredients, cheese was added to enhance the texture.
Just reading the description makes it sound delicious, right?
“Gulouzi” is likely a transliteration of a term from a Western Region tribe. It is sometimes written as “gulouzi.”
Back then, soy sauce had not yet been invented, so fermented black beans were used for seasoning and flavor enhancement.
These large pies, filled with lamb, were usually baked until the meat was only half-cooked, as people then preferred a tender texture. To avoid monotony, cheese was added for a richer taste.
Although cheese wasn’t particularly rare in the Tang Dynasty, using such a quantity in a pie filled with a pound of lamb was undoubtedly extravagant and luxurious.
However, it’s best not to follow the practice of eating half-cooked lamb today; lamb should be fully cooked to avoid foodborne illnesses.
No matter the ingredients, this pie is best enjoyed with a cup of tea. In the Tang Dynasty, tea was more like a soup, truly living up to its name.
More Content
Cherry Burrito - A Popular Street Food in Tang Dynasty Chang’an
Comments