Zitong Flaky Pastry 梓潼酥饼
Zitong Flaky Pastry is featured among the local specialties of Sichuan.
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Zitong Flaky Pastry (梓潼酥饼) is a thin, crisp pastry from Zitong (梓潼), round like a full moon and pale yellow, with fine flaky lines. It is also known as bocuizi (薄脆子), meaning a thin crisp, and gongbing (贡饼), or tribute cake.
How it is made
Making the pastry involves kneading, forming pastry layers, rolling and baking. China News Service Sichuan (中新网四川) describes demonstrations that begin with fermenting the dough and continue through shaping and baking. The finished pastry is fragrant and crisp, with a texture that breaks down readily in the mouth.
Where it comes from
The county government groups it with Zitong starch sheets (梓潼片粉) and xiangwan (镶碗) as the “Zitong Three Specialities” (梓潼三绝). It recounts a tribute story in which local officials offered the pastry to Emperor Xuanzong (唐玄宗) during his journey into Sichuan (四川), explaining the alternative name gongbing.
The pastry entered Mianyang’s (绵阳) municipal intangible cultural heritage list in September 2009. Its making technique entered Sichuan’s third provincial heritage list in 2011. Zitong County Cultural Centre (梓潼县文化馆) is the body responsible for protecting the craft and organises hands-on learning around its production.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-26. Recipes and servings vary between kitchens.