Scallion pancake
(Redirected from Scallion Pancake)
Scallion Pancake[edit | edit source]
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[edit | edit source]
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[edit | edit source]
The preparation of scallion pancakes involves several steps:
- **Dough Preparation**: The dough is made from flour, water, and a pinch of salt.
- **Rolling and Layering**: The dough is rolled out into a thin sheet, brushed with oil, and sprinkled with finely chopped scallions.
- **Folding and Rolling**: The dough is then rolled up, coiled into a spiral, and rolled out again to form a layered pancake.
- **Cooking**: The pancake is pan-fried until both sides are golden brown and crispy.
Variations[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
Chinese cuisine |
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Contributors: Prab R. Tumpati, MD