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Roubing, also known as roubing roll, originated from southern Fujian and is popular in Taiwan. The best pastry is thin. Flour and water are mixed into a dough, then the dough is grabbed and shaped into a round, like a yoyo, and gently brushed around a flat round iron plate, then quickly cooked into a thin pastry like paper. Although the pastry is thin, it still has elasticity and resilience. The main ingredients of the filling are vegetables. "Daqiao Tou Roubing" uses Chinese cabbage, carrots, plus dried flat fish and curry seasoning for stewing, with colorful appearance and diverse textures. As soon as it is in the mouth, it can instantly satisfy all areas of the taste buds.