Nangang Lao Zhang Sesame Flatbread

Review

Nangang Lao Zhang Sesame Flatbread is on Section 7 of Zhongxiao East Road, a short walk from MRT Nangang Exhibition Center, and is one of the Nangang snacks the media mention most; Supertaste also included it in a list of recommended Taipei street foods. It bakes pepper buns and flatbreads in a traditional charcoal oven, drawing office workers and exhibition crowds who detour to buy. Some reports call it Nangang Zhang Family Flatbread, but the address is the same.

The charcoal-baked pepper bun costs NT$40. The filling is local Taiwanese black pork, mostly lean yet not dry, juicy without being greasy. The crust is thin, flaky and crisp, with a high meat ratio; the pepper is pronounced but balanced with salt, and only a little scallion is used so the crust does not turn soggy. There are also triangular flatbreads, sugar-paste pastries and small flaky pastries filled with sugar, red bean, mung bean or sesame.

Reviewers widely praise the crisp crust and peppery aroma, as well as the layered small pastries with their lard-and-scallion fragrance, and say the frequent queue moves fast, usually just a few minutes. Some find the sweet red bean and mung bean pastries dry and under-filled, and not outstanding compared with famous shops elsewhere. Fresh pepper buns are very hot, so watch out for the juice.

Hours are 11:30 a.m. to 8 p.m. Tuesday to Friday and 11 a.m. to 7:30 p.m. on weekends, closed Mondays. Lunchtime and the after-work rush are busiest, and lines grow during exhibitions. It is mainly takeaway with no seating; walk from MRT Nangang Exhibition Center, as roadside parking nearby is limited.

It suits anyone craving a freshly baked pepper bun and office workers wanting traditional pastries to take home. Eat one pepper bun on the spot and buy a few small pastries to go; a quick reheat in the oven at home makes them flakier. Those who avoid spice can start with the sweet pastries.