Early each morning in Spain, a soft sizzling sound fills the air of Liu Jianmei's humble bakery as she slaps dough onto the hot clay wall of a barrel oven. Within minutes, the aroma of golden flatbreads drifts into the narrow street outside.

"For many customers, it's their first taste of a Chinese shaobing," Liu said. "And often, it's not their last."

Since opening the Jinyun Shaobing shop in 2015, Liu has drawn customers from across Europe and beyond. Monthly sales of the flatbread are now around 300,000 yuan ($42,000).

For the second year in a row, shaobing was featured on CNN's list of the world's 50 best breads.

Jinyun Shaobing was created in Jinyun county, Zhejiang province. It has grown from a traditional flatbread into a modern industry.

As of 2024, the total output value had reached 38.9 billion yuan, with more than 8,000 outlets operating across China and in 16 countries and regions, including the United States, Italy, and Spain.

The craftsmanship has also earned national recognition. Jinyun Shaobing-making has been listed as a national-level intangible cultural heritage, while the drying technique for its signature ingredient — Jinyun preserved vegetables — is protected as a local heritage skill.