Niu she bing (Ox Tongue Pastry)
Niushé bǐng, also known as niu she bing, is one of Taiwan's representative traditional baked pastries. The name comes from its oval and elongated shape, which resembles a cow's tongue. It is mainly made from ingredients such as wheat flour, sugar, and fats. Characterized by its thin, crispy texture and gentle sweetness, niushé bǐng is widely enjoyed at night markets and markets throughout Taiwan. It is especially popular in Yilan County, its place of origin, as well as at major night markets in Taipei City, such as the famous Shilin Night Market, where it is a signature product for both tourists and local residents.
- Taste Rating
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- Price
- 25 New Taiwan Dollar
- Meal Date
- 1/4/2025
- Food Travel Log
- Rare Food Stall Discovery at Shilin Night Market! Niu She Bing (Cow Tongue Pastry) Shaped like a cow's tongue, this pastry has a melt-in-your-mouth texture with a hint of sweetness. The aroma of freshly baked wheat is unforgettable, making it a pity that it can't be captured in photos. It seems to be a specialty from Yilan, located to the southeast of Taipei. Adding yet another destination to revisit, the more you eat, the more it feels like a culinary RPG adventure.
AI Gourmet Analysis
Overview
Niu She Bing (Chinese pronunciation: Niu-she-bin, Pinyin: niú shé bǐng) is a type of traditional sweet bread originating from Taiwan. While it can occasionally be found in mainland China and overseas Chinese communities, it has long been especially popular in Taiwan across all age groups, and is particularly well-known as a local specialty of Yilan County. The name “Niu She Bing,” meaning “Ox Tongue Biscuit,” comes from its elongated, flat oval shape that resembles an ox’s tongue. The character for "bing" (餅) is widely used in the Chinese-speaking world to refer to baked wheat-based snacks or pastries.
History and Origins
The roots of Niu She Bing are believed to trace back to the late 19th or early 20th century in the Yilan area of Taiwan. According to legend, it may have originated from preserved wheat-flour-based pastries brought from northern China during the late Qing Dynasty. Han Chinese who migrated to Taiwan are thought to have uniquely adapted the recipe to suit the local environment and climate. After gaining fame in Yilan, it spread to Taipei and various night markets throughout the region, becoming a beloved treat over its history. While Niu She Bing was originally made for festivals and celebrations, it has become a popular daily snack and souvenir in modern times.
Ingredients and Preparation
Niu She Bing is generally made from simple ingredients such as wheat flour, sugar, lard (or vegetable oil), and water. The process involves kneading wheat flour-based dough, rolling it out to the proper thickness, and then shaping it into sticks or ovals. Variations filled with sweetness, sesame, or honey have emerged in recent years. Traditional recipes feature the rich flavor of lard, but in line with modern health consciousness, versions using vegetable oil are now common.
| Main Ingredients | Description |
|---|---|
| Wheat Flour | The main component of the dough; determines the texture. |
| Sugar | Adds gentle sweetness. |
| Lard or Oil | Adds fragrance, softness, and richness to the dough. |
| Water | Binds the dough uniformly. |
| Sesame, honey, etc. | Modern variations add additional aroma and sweetness. |
Characteristics
The main features of Niu She Bing are its unique texture and aroma. The exterior, made from wheat flour dough, is roasted to a crisp, resulting in a thin, crispy texture, while the inside is relatively soft and sometimes slightly chewy. The sweetness is kept mild, allowing the subtle flavor and aroma of the wheat to take center stage. Many stalls serve Niu She Bing freshly baked, allowing customers to enjoy the enticing aroma of baking flour—a major part of its appeal. Even when cooled, they remain enjoyable and are highly popular as a traditional Taiwanese gift or travel souvenir.
Regional Variations
The Yilan variety, considered the authentic version, is especially characterized by its thin, crispy texture and simple seasoning. In urban centers like Taipei’s night markets, thicker variations and modern flavors such as brown sugar, matcha, and cheese have appeared. The increasing diversity of recipes, sizes, and flavors as the snack adapts to changing food cultures and a growing tourist trade adds to the unique appeal of Niu She Bing.
Niu She Bing at Shilin Night Market
Located in northern Taipei, Shilin Night Market is renowned as one of Taiwan’s largest night markets, featuring a wide array of multinational and diverse street foods. Among these, Niu She Bing has recently been gaining attention as a must-try street snack. While local interpretations and original twists exist at touristic spots, the experience of witnessing the treat baked fresh on-site and enjoying the unique aroma and melt-in-your-mouth texture is a key highlight at Shilin. The blend of night market culture and traditional sweets exemplifies Taiwan’s ever-evolving food culture.
Nutrition and Storability
Niu She Bing is a relatively calorie-dense snack, but it is notable for being free from preservatives and containing few additives. While it is best enjoyed fresh from the oven, it retains its quality at room temperature for several days, making it a popular choice as a souvenir. For exports to Japan and mainland China, slightly modified recipes are sometimes used to enhance shelf life and transportability.
Summary
Niu She Bing, a traditional confection from Yilan, Taiwan, has grown into a beloved everyday snack found at popular venues such as Taipei’s Shilin Night Market. Its simple ingredients, traditional techniques, and modern variations have made it popular with a wide range of people. The unique aroma of baked wheat, subtle sweetness, and distinctive shape make Niu She Bing an iconic element of Taiwanese street food culture.