Donghe roubing, a kind of bread filled with meat and shallot, is a traditional Yiwu snack dating back to the rein of Emperor Jiaqing (1760-1820) in the Qing Dynasty. It is named after its place of origin – Donghe village in Yiwu. It is as thin as paper and can even transmit light.
Donghe roubing is as thin as paper and can even transmit light. [Photo/yiwu.ezhejiang.gov.cn]
The fried bread is savoury, fatty but not greasy, and brightly colored and lustrous. As a must-eat snack in Yiwu, the hand-made technique of Donghe roubing has been named as a municipal-level intangible cultural heritage item.
