Daliba is everywhere in Harbin, a delicacy imported from Russia. I tasted it, and it tasted slightly sweet and a bit hard. It’s not the kind of food I particularly like. I wonder if there are any friends who particularly like to eat Leba? There is only one such big one, so how long can you eat it after buying one?

Also, I’m curious, why does Leba want to be so big? If we consider it from the perspective of war, storage and consumption, isn't the smaller one better for storage and chewing?

At the beginning of the 12th century, Russia's big loaf was one of the traditional local delicacies. At that time, every family had to make bread, but there was only one oven in each village, so everyone often made bigger bread. , over time, the bread became a large loaf weighing 1 to 5 kilograms each.

At that time, the Russians only added salt and yeast to bake the bread, so the baked bread would be very hard and toothsome. In 1953, after the big bread was introduced to our country, In Xinjiang, where melons and fruits are fragrant, after many process improvements, the now popular Xinjiang Dalieba was made.

Xinjiang Dalieba is superior to Russian Dalieba in terms of raw materials and workmanship.

Xinjiang Dalieba uses the best local high-gluten flour