Stone Slab Flatbread 石板粑粑
Stone Slab Flatbread is featured among the local specialties of Yunnan.
Stone Slab Flatbread (石板粑粑) is a flatbread baked on a stone griddle, an old traditional food of the Derung (独龙族) and Nu (怒族) peoples of Nujiang (怒江) in Yunnan. Wenlv Toutiao, the culture and tourism news site of the Yunnan Daily Press Group, lists it as one of the local snacks of Gongshan Derung and Nu Autonomous County (贡山独龙族怒族自治县).
How it is made
What sets the flatbread apart is the cooking surface rather than its ingredients. The griddle is made from a bluish-black shale peculiar to the area, ground and polished into shape and dried before use. After heating over the fire the stone stays hard without cracking and has an oily sheen, and Wenlv Toutiao describes it as one of the essential cooking utensils in local homes.
One version uses sweet buckwheat flour and brown sugar mixed with water into a batter. Another mixes wheat or buckwheat flour with egg, salt and water. The batter is ladled onto the slab, which sits on a tripod over the fire pit, spread to an even thickness and baked slowly. It does not stick to the stone.
Flavour and texture
The bread comes off the stone hot, soft and sweet, with a toasted smell from the slow baking and the plain taste of the flour kept intact.
How it is eaten
It is eaten with butter tea (酥油茶), and in Nujiang it is also served alongside the local speciality pipa pork (琵琶肉).
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-25. Recipes and servings vary between kitchens.