Scallion pancake

From WikiMD's Wellness Encyclopedia

(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:

  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[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]


Contributors: Prab R. Tumpati, MD