Scallion pancake

Scallion Pancake

A scallion pancake, also known as cong you bing (Chinese: 葱油饼; pinyin: cōng yóu bǐng ), is a type of Chinese savory, unleavened flatbread folded with oil and minced scallions. Unlike Western pancakes, it is made from dough instead of batter.

History

The exact origins of the scallion pancake are unclear, but it is believed to have originated in China and has been a staple in Chinese cuisine for centuries. It is particularly popular in the northern regions of China, where wheat-based foods are more common.

Preparation

The preparation of scallion pancakes involves several steps:

1. **Dough Preparation**: The dough is made from flour, water, and a pinch of salt.
2. **Rolling and Layering**: The dough is rolled out into a thin sheet, brushed with oil, and sprinkled with finely chopped scallions.
3. **Folding and Rolling**: The dough is then rolled up, coiled into a spiral, and rolled out again to form a layered pancake.
4. **Cooking**: The pancake is pan-fried until both sides are golden brown and crispy.

Variations

There are several regional variations of scallion pancakes:

• **Shanghai Style**: Thinner and crispier, often served with a dipping sauce.
• **Taiwanese Style**: Thicker and chewier, sometimes with additional ingredients like sesame seeds.

Serving

Scallion pancakes are typically served as a snack or appetizer. They can be eaten plain or with a variety of dipping sauces, such as soy sauce, vinegar, or chili oil. In some regions, they are also served with a fried egg on top or used as a wrap for other ingredients.

Cultural Significance

Scallion pancakes are a popular street food in China and are often found in night markets and food stalls. They are also a common item on the menu of Chinese restaurants around the world.

Related Pages

• Chinese cuisine
• Flatbread
• Street food
• Night market

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