What is jianbing?
Jianbing is popular street food in China that means “fried pancake.” However, this Chinese pancake not your typical syrup-laden pancake; it’s more like a rolled crepe with layers of savory flavor. It resembles a vegetarian breakfast crepe which is made fresh on a griddle with various ingredients including a flour-based batter, eggs, scallions, chili sauce and a cracker.
Here’s a video of jianbing being made on the streets of China:
A variation of jianbing is cong you bing. It is a thicker, more pancake-like scallion pancake and is also a popular street food in China.
Where can I get it?
Jianbing is often found in the Chinatown areas of most large cities. Here are some locations where jianbing can be found in the US.
New York, NY: Jian Bing Man
San Francisco, CA: Tai Chi Jianbing
Portland, OR: Bing Mi
San Diego, CA: Momo Bing
Looking for more places that serve jianbing? You can find them on Glutto right here.
How can I make it?
Since this Chinese crepe is a popular street food that is made fresh in front of the customer, it is naturally pretty simple to make. Here’s a quick recipe you can follow and save on Glutto here.
- 1 large egg
- 2 tablespoons milk
- 2 tablespoons millet flour
- 1 tablespoon black bean sauce
- 1 tablespoon cilantro (chopped)
- 1 teaspoon water
- 1/2 teaspoon vegetable oil
- 1/2 teaspoon chili pepper sauce (adjust to taste)
- 1/2 green onion (chopped)
- wonton crackers
- cooking spray
- Create the batter by mixing the flour, milk and vegetable oil. Consistency should be like heavy cream. Add water to thin, if necessary.
- Mix black bean sauce and chili pepper sauce
- Spray crepe maker or flat skillet with cooking spray, then heat on medium-low. Pour batter on hot surface and spread evenly to cook 1-2 mins.
- Crack egg on crepe and spread evenly. Cook another 1-2 mins until egg is no longer raw.
- Spread green onions and cilantro evenly over crepe.
- Remove crepe from crepe maker or skillet and brush with black bean and chili pepper sauce mixture. Place a wonton cracker in the middle and fold crepe into thirds. Cut in half and enjoy!
Kristina Reynolds is the Founder & CEO of Glutto and an alumna of the University of California, San Diego. She writes articles & posts for Glutto Digest with insights from fellow industry experts. Furthermore, she is the author of The Fittest Food Lovers: How EVERY BODY Can be Incredibly Fit and Still Enjoy Food, a collaborative philanthropic book with proceeds going to charities that fight world hunger.