Description
A street food where scallion-rolled dough is pan-fried and violently beaten with spatulas to incorporate air, fluffing up its many crispy layers.
Restaurants serving Congzhuabing (Flaky Scallion Pancake)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Flour
- Green scallions
- Lard(or Sesame oil)
- Salt
- Boiling water
Instructions
- [Authentic Recipe]
- Mix bread and cake flour with 'boiling water' (Tangmian method; makes it chewy). Add cold water, knead, and rest.
- Roll dough thin, sprinkle with lard (or sesame oil), salt, and massive chopped scallions.
- Roll into a long cylinder, coil it like a snail shell, and flatten with a rolling pin (creates countless layers).
- Pan-fry both sides golden on an oiled griddle.
- The crucial step: right before done, use two spatulas (or tongs) to violently smash and fluff the dough from the edges toward the center. This incorporates air between the layers, creating a crispy, fluffy texture.
Learn more Spice, substitutes, tips
Key spices
Savory scallion aroma
Substitutes at Japanese supermarkets
Store-bought frozen Congzhuabing (from Taiwanese supermarket)
Pairing
Tapioca Milk Tea
Trivia
[Trend] 'Zhua' means 'grab/pinch', referring to fluffing the dough with spatulas. Excellent as frozen food, selling explosively in Japanese Taiwanese supermarkets.
Eating tips & etiquette
[Unique Eating] Delicious plain, but it's great baked with egg, cheese, Taiwan basil, or ham, brushed with thick sweet soy sauce, and rolled up like a crepe!
Allergen
Wheat, Sesame (if oil used)