Crispy, flaky pancakes stuffed with savory fillings like minced beef or brown sugar.
3 top-rated spots found
This is widely considered the gold standard of the Jun Tun style. The dough is laminated with beef fat and Sichuan peppercorns, then deep-fried and finished in a charcoal oven to strip away excess oil, resulting in a shatteringly crisp texture.
📍 No. 100 Ma'an North Road, Chengdu, CN · View on Maps
Unlike the greasy fried versions, Qiu Er Ge specializes in the 'Peng Peng' style. These are dry-baked in a traditional clay oven, offering a pure, toasted wheat aroma that is increasingly hard to find in modern Chengdu.
📍 No. 2 Jinfu South Road, Chengdu, CN · View on Maps
Yan Ji is the master of the 'stuffed' guokui. They take a freshly baked, hollowed-out pastry and stuff it with cold, spicy mung bean jelly (liangfen). The temperature contrast between the hot bread and cold noodles is legendary.
📍 No. 2 Renmin Middle Road Section 3, Chengdu, CN · View on Maps