When I think of shaobing, the fried flatbread that has become a favorite treat of mine from my mother-in-laws kitchen in rural Zhejiang province, I often recall a sultry August afternoon a few years back, when, amid the drone of late-summer cicadas, she invited me to sit at a wooden stool beside her well-worn cutting board to teach me how to prepare it from scratch.Making her shaobing involves frying with oil at a high temperature, which might seem an unsuitable thing for the month of August, es
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