Shāo bǐng (烧饼) is a traditional Chinese baked flatbread—crispy on the outside, soft or flaky inside—often seasoned with sesame seeds, salt, or scallions. Literally meaning 'baked cake', the character 烧 (shāo) means 'to bake' or 'to roast', while 饼 (bǐng) refers to any flat, round food item like pancake, cake, or cracker. Though called a 'cake', it’s savory and unleavened or only slightly leavened, commonly sold by street vendors or in local bakeries across northern and eastern China.

Shāo bǐng is deeply embedded in everyday life: eaten for breakfast, as a snack, or even stuffed with fillings like roasted meat or preserved vegetables. Regional varieties differ widely—Beijing-style is thin and crisp; Nanjing-style may be layered and oily; some versions include sweet fillings like red bean paste. It’s not a dessert but rather a staple carb, often paired with soy milk or congee. Unlike steamed buns (bāozi) or noodles, shāo bǐng highlights dry-heat baking, giving it a distinct texture and aroma.