Dish

Hújiāo bǐng

The pancake is made from a dough of flour, water, and salt, and is filled with chopped scallions, sesame oil, and Sichuan peppercorns. It is then pan-fried until crispy and golden brown. Hújiāo bǐng can be served as a snack or side dish.

Asian cuisine› Chinese cuisine

Snack

Origins and history

Hújiāo bǐng has been a popular dish in China for centuries, and is still a popular street food today. It is often served for breakfast or as a snack.

Dietary considerations

Hújiāo bǐng is high in carbohydrates and sodium, so it should be consumed in moderation by those watching their weight or blood pressure levels. It is also not suitable for those with gluten allergies.

Variations

There are many variations of hújiāo bǐng, including those filled with meat or vegetables instead of scallions. Some recipes also call for the pancake to be served with a dipping sauce.

Presentation and garnishing

Hújiāo bǐng can be garnished with a sprinkle of chopped scallions or sesame seeds. The pancake can also be cut into different shapes, such as triangles or squares.

Tips & Tricks

To ensure that the pancake is crispy and golden brown, it is important to use a hot pan and to cook it for the appropriate amount of time on each side. The filling should be evenly distributed throughout the pancake, to prevent it from becoming dry or bland.

Side-dishes

Hújiāo bǐng can be served with a variety of side dishes, such as hot and sour soup or stir-fried vegetables. It pairs well with green tea or Chinese beer.