Rihua Balada Introduction
The Indian flatbread at Ri Fa Ba La Da is considered one of the representative dishes of the pastry delicacies on Hua Xin Street. Owner Zheng Shang-ren, a Burmese Chinese, learned the art of making flatbread from an Indian flatbread master. Every morning, Boss Zheng sells flatbreads, and in the afternoon, he kneads the dough in the shop, layering dough and ghee. After several rounds of this process, the dough and ghee are fully integrated, then left to ferment overnight. The next morning, when customers place their orders, he flattens the dough and sticks it in the oven. In just a few minutes, the delicious flatbread is served. La Ba Da actually means flatbread, and besides the highly praised flatbread, the pancakes cooked on a low flame in a skillet are also a great delight. The ingredients are the same as for the flatbread, but the cooking methods differ, allowing customers to choose various flavors by adding sugar, curry, and different ingredients, resulting in different taste profiles of Ba La Da. Remember, when enjoying flatbread or pancakes, you must order a cup of authentic Assam milk tea from India. The pairing of the bread and tea is a perfect match and represents a hearty Burmese breakfast.
