Description
A savory flatbread where flour dough is rolled with scallions and pork fat (or sesame oil), coiled like a snail, flattened, and shallow-fried crispy in generous oil.
Restaurants serving Scallion Pancake
Researching
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
- All-purpose flour
- Green scallions
- Lard(or Sesame oil)
- Salt
- White pepper
Instructions
- [Authentic Recipe]
- [Tangmian Dough] Add boiling water to all-purpose flour, mix with chopsticks (gelatinizes starch for chewiness), then add a little cold water, knead smooth, and rest
- mins.
- Roll dough thinly (translucent) into a rectangle with a rolling pin.
- Spread lard (or sesame oil), salt, and white pepper over the entire surface, and scatter massive chopped green scallions over it.
- Roll the dough tightly from the edge into a long stick, then coil it up like a snail shell.
- Press down from above with hands or rolling pin to flatten into a disc (this creates dozens of layers of scallions and oil inside).
- Heat slightly generous oil in a pan, fry both sides until golden, crispy, and pie-like.
Learn more Spice, substitutes, tips
Key spices
Savory scallion and lard aroma
Substitutes at Japanese supermarkets
Store-bought frozen Congyoubing (Asian supermarkets)
Pairing
Sweet Soy Milk or Taiwan Tea
Trivia
[For Everyone] The prototype of Congzhuabing. Because it's not beaten and fluffed with a spatula, it offers a more 'chewy, dense' satisfying bite of flour. A miraculous B-grade gourmet created from simple ingredients: scallions, oil, and flour.
Eating tips & etiquette
[Unique Eating] Make it 'Congyoubing Jia Dan (with egg)' by adding a fried egg, brush generously with Taiwan's unique sweet/spicy 'Jiangyou Gao', cut into quarters, and eat!
Allergen
Wheat, Sesame (if oil used)