Coffin bread
Coffin bread, also known as coffin lid or coffin board (Taiwanese Hokkien: koaⁿ-chhâ-pang 棺柴枋, Chinese: 棺材板; pinyin: guāncaibǎn),[1] is a Taiwanese bread bowl which originated in Tainan.
History
Coffin bread has been sold at night markets in Tainan and Taipei since at least the 1940s.[2] It became popular with US troops stationed in Taiwan.[3]
Description
Coffin bread starts as a thick Texas toast style slab of white bread. The bread is hollowed out and either toasted or fried before it is filled with a creamy stew of chicken, seafood, tripe, or mushroom. It is then topped with a piece of toasted or fried bread, creating the "coffin" look.[2]
See also
- Taiwanese cuisine
- Bunny chow
References
- ^ Lin, Eddie (16 October 2019). "Has Taiwanese Coffin Bread Ghosted Los Angeles?". losangeleno.com. Los Angeleno. Archived from the original on 9 December 2019. Retrieved 28 January 2020.
- ^ a b Craddock, Kat (18 March 2019). "Taiwan's Coffin Bread Perfects the Art of the Bread Bowl". www.saveur.com. Saveur. Retrieved 28 January 2020.
- ^ Keeling, Stephen (2013). The Rough Guide to Taiwan. UK: Rough Guides. ISBN 978-1409350613.
- v
- t
- e
- Beef noodle soup
- Bento (Taiwan Railway Bento)
- Congee
- Coffin bread
- Eel noodles
- Geng
- Karasumi
- Khong bah png
- Lo bah png
- Misua
- Mongolian barbecue
- Oyster vermicelli
- Pork ball
- Rice vermicelli
- Sanbeiji
- Ta-a mi
- Turkey rice
- Tube rice pudding
- Wu geng chang wang
- A-gei
- Ba-wan
- Chinese sausage
- Curry beef turnover
- Danbing
- Fish ball
- Gua bao
- Hujiao bing
- Iron egg
- Milkfish congee
- Moon shrimp cakes
- Oyster omelette
- Pig's blood cake
- Popiah
- Scallion pancake
- Shuangbaotai
- Small sausage in large sausage
- Spring roll
- Stinky tofu
- Taiwanese fried chicken
- Tea egg
- Tempura
- Xiaolongbao
- Zongzi
This Taiwanese cuisine-related article is a stub. You can help Wikipedia by expanding it. |
- v
- t
- e