One of Beijing’s famous street foods is the JianBing (煎饼). Jean who? No, no, JianBing. Many, myself included, consider it a Chinese crepe. In the dictionary it translates to a Chinese pancake and it literally translates into fried, round-flat cake. So, there can be many English interpretations, and don’t get the JianBing confused with the scallion pancake that you find at Dim Sum or other Chinese restaurants. Rest assured that all Beijingers will know what a JianBing is. And on your next visit to Beijing, you can find this wonderful, savory, vegetarian-friendly delight all over the city in street food stalls or grocery stores small and large. Originating in Tianjin, just 117km (72miles) southeast of Beijing, the JianBing is the perfect breakfast food, but it’s also an inexpensive snack and even perfect grub as you crawl out of the bar at 5am.
I hope I’ve got your attention until now, so that I can finally describe what this $.50 (RMB3) JianBing actually is and how it’s made:
The JianBing is made from a flour-bean paste batter, which gives it a good chewy consistency. Using a hot iron skillet (very much like the ones used for making French crepes), oil is placed on the skillet to prevent the flour-bean batter from sticking. After the batter is poured and spread in a circular motion with a wooden spatula-like tool to cover the skillet, an egg is cracked on top of the batter. The yolk is broken and the egg is spread with the wooden spatula until the whole pancake is nearly cooked to a solidified state. Chopped green onions and cilantro are sprinkled on top the still runny egg and then the whole pancake is turned over to ensure the side with the egg is cooked just right. As for the inside of the crepe, there are usually a few spices and 2 or 3 types of sauces added and spread, including hoisin sauce and an optional chili sauce. I personally think it’s the perfect amount of kick, but if you don’t like spicy, be sure to say “no” when they ask you “yao la ma?” The addition of other ingredients adds flavor and more texture. Now, it’s time to add your fillings, which range from tea leaf egg to pickled vegetables and sesame seeds depending on the vendor. The addition of other ingredients adds not only flavor, but also a balance and contrast of textures to the pancake itself. Each additional filling is an additional, inexpensive cost, but no filling at all means you still get the rectangular-shaped, flaky, fried tofu that is added to any JianBing, adding texture and substance. The outside is folded into a rectangle shape, then folded in half again, before placed in a plastic, to-go bag.
Steaming hot off the skillet, you’ll want to eat the savory JianBing right away! Be warned that you may burn your mouth, as I have, on more than one occasion. Regardless, this is a must-eat while in Beijing.
Where can you enjoy this vegetarian-friendly treat? You’ll most certainly find vendors next to Beijing subway stops, in permanent street stalls (like the one pictured) or moving vendors, as you would typically imagine. Often the local grocery store also sells them. I encourage you to explore the street vendors of Beijing (and China) to find who you think makes the perfect JianBing!
I am really thankful to this topic because it really gives useful information “;-
Glad you find it useful, Jamaal!