燒餅油條 (pronunciation: shao bing you tiao) biscuits fritters is very popular in traditional Taiwanese breakfast. It’s a crispy sandwich; 燒餅(shao bing) is a baked layered paddy and cut in half to put 油條(you tiao) a fried hallow sticks (usually come in pair, side by side). When you bite it, the you tiao melts in your mouth while shao bing adds substance, it’s a perfect marriage, warm, comfy, and crispy.
I didn’t think much of it when I ate燒餅油條 as a kid. To be honest, I wasn’t a big fan. I thought it was too big (for my mouth) and hard (you got to eat it hot or shao bing could become a brick and you tiao, as its name “oily stick” became oily and saggy). Last year when I visited home, I went with parents to a popular breakfast place. It was a tiny store and packed. People lined up. I watched the chef rolled, pulled the dough, dropped it in the oil, then it ballooned and floated to the top. A staff took out the big fat stick, cut in half, and squeezed into a freshly baked shao bing. Pot/ oven to mouth in a few minutes, it couldn’t get fresher…and the taste changed my view of 燒餅油條 forever. I even brought a few sets back to US.
This year due to Covid, I can’t go home. I was surprised and thrilled to get 燒餅油條 from aunt. It looked a bit different and cost $5-6 yet I treasured it more than a fancy meal because I tasted love and home.