Scallion Pancake
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Scallion pancake
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Scallion Pancake (Simplified Chinese: 葱油饼; Traditional Chinese: 蔥油餅; Pinyin: Cōngyóubǐng) is a savory, flaky flatbread laminated with oil and chopped scallions, then pan-fried until crisp outside and chewy inside. It is a staple Chinese snack and breakfast item, especially in northern street food.[1]
Characteristics
Good versions show distinct layers, audible crispness, and fragrant scallion aroma without greasiness. Shape is usually round; street stalls may brush chili or serve with egg.
Ingredients (overview)
Wheat flour dough, oil or lard for laminating, salt, and generous scallions. Some stalls add egg or other toppings. Not unleavened in the same way as all flatbreads—techniques vary.
History and culture
Scallion flatbreads are part of Chinese wheat-food street culture and appear from breakfast carts to restaurant appetizers. They are distinct from stuffed Jianbing batter crepes though both are popular morning foods.
Serving and variations
Eaten alone or with soy/chili dip. Compare Jianbing and Chinese Snack; northern context often overlaps Beijing Food.