We're diehard chewy bagelites, but still found your article and recipe seriously impressive. Such a lot of time and research went into them that we might actually give the recipe a swing. The instructions are so detailed and clear that the results seem almost guaranteed. We're thinking of starting with a 蔥油餅 version.
葱油饼 version sounds awesome. Sort of like Kewpie mayo, I strongly feel that these sorts of Chinese (and Japanese) bagels are just their own thing. Not a substitute, just a different product :)
The way I look at it, these day, I get less caught up on whether something is 'authentic' or not and more whether something is made with care and purpose. Much of the cultural backlash against inauthentic versions of stuff, I think, is people presenting things in a slapdash manner and not doing the requisite research.
Each generation brings its own insights and innovations to a "heritage" recipe. That's all part of the continuing legacy. As you point out, it's the love and care and thought you bring to a dish that counts.
There are tons of Japanese croissant places here but this is the first time I’ve ever heard of a chagel. Hope they come to Toronto soon. My HK-Jewish family might be interested.
Great article and recipe! I had never heard of Chinese bagels and loved the anthropology/history of how they came about. I was raised in NJ and am quite snobby about my bagels but I admit even I’m curious to try making these…
Bagel snobbery is what separates us from the freezer bagels, so it's not a terrible instinct haha. Just approach these as a different 'thing', and I'm pretty sure you'll enjoy them.
We're diehard chewy bagelites, but still found your article and recipe seriously impressive. Such a lot of time and research went into them that we might actually give the recipe a swing. The instructions are so detailed and clear that the results seem almost guaranteed. We're thinking of starting with a 蔥油餅 version.
葱油饼 version sounds awesome. Sort of like Kewpie mayo, I strongly feel that these sorts of Chinese (and Japanese) bagels are just their own thing. Not a substitute, just a different product :)
The way I look at it, these day, I get less caught up on whether something is 'authentic' or not and more whether something is made with care and purpose. Much of the cultural backlash against inauthentic versions of stuff, I think, is people presenting things in a slapdash manner and not doing the requisite research.
Each generation brings its own insights and innovations to a "heritage" recipe. That's all part of the continuing legacy. As you point out, it's the love and care and thought you bring to a dish that counts.
There are tons of Japanese croissant places here but this is the first time I’ve ever heard of a chagel. Hope they come to Toronto soon. My HK-Jewish family might be interested.
Great article and recipe! I had never heard of Chinese bagels and loved the anthropology/history of how they came about. I was raised in NJ and am quite snobby about my bagels but I admit even I’m curious to try making these…
Bagel snobbery is what separates us from the freezer bagels, so it's not a terrible instinct haha. Just approach these as a different 'thing', and I'm pretty sure you'll enjoy them.