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
[edit]Coffin bread has been sold at night markets in Tainan and Taipei since at least the 1940s.[2][3] It became popular with US troops stationed in Taiwan.[4] Sources credit the invention of coffin bread to Hsu Liu-yi, owner of Shengchang Old Chikan (Chikan Coffin), a restaurant in Kangle Market since 1942.[2][5]
Description
[edit]Coffin bread starts as a thick slab of soft white bread. The bread is hollowed out and deep fried or toasted 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.[3]
See also
[edit]References
[edit]- ↑ 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.
- 1 2 "BOOKMAN BILINGUAL 雙語書林：The Story of Coffin Bread (Treasure Chest) 棺材板（官財板）的故事 - Taipei Times". www.taipeitimes.com. 2024-03-04. Retrieved 2025-12-18.
- 1 2 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.
- ↑ "10 Must-Try Delicacies When You're In Taiwan". MICHELIN Guide. Retrieved 2025-12-18.
 | This Taiwanese cuisine-related article is a stub. You can help Wikipedia by adding missing information. |