To obtain a food having a voluminous touch in a coating layer part, exhibiting a bread-like texture, capable of imparting various changes to the appearance, and similar to an American hot dog, and to provide a method for producing the food.

This food has a coating layer 2 comprising the fermented and steamed product of a bread dough around a core material 1. This method for producing the new food comprises winding a bar-like bread dough on a core material 1, fermenting the wound bread dough and subsequently steaming the fermented product. The core material 1 comprises sausage, ham, fish paste or cheese.