王氏烧饼 (Wang’s Sesame Flatbread (Shaobing))

Even if your room at The Peninsula or The PuLi includes a lavish hotel buffet, skip it one morning for Wang’s Shaobing. Lard-laminated dough studded with green scallions and white sesame is slapped onto the wall of a scorching barrel oven until the crust shatters on contact.

Pair a savory scallion flatbread with freshly fried crullers (youtiao) and a porcelain bowl of warm, curdled savory soy milk topped with dried shrimp and chili oil. Eat it within three minutes of leaving the oven.