Pancakes are a widespread food. I don't know who first came up with the idea of cooking a batter in a pan but now they're everywhere - sugar and lemon in England, crepes in France, maple syrup laden in the States and sour injera in Ethipoia to name a few. China wasn't to be left out this list and so over here we get a few types, one of the most interesting being jian bing. Whilst pancakes tend to be pretty simple affairs, as all the aforementioned testify, these streetfood delights are a bit more complex.
First the batter is spread like a crepe.
Once dry on top an egg is broken on and brushed to the edges.
The whole lot is then flipped so the egg is down and chili sauce is brushed over the cooked side.
To bulk it up some grated daikon and a crispbread (or in some places a you tiao, the deep fried dough stick) is placed on top.
And the sides are folded up...
...to make a little parcel you can eat with your hands.
You end up with soft pancake and egg giving way to either crunchy or chewy batter, the spring onion and chili adding flavour to the interesting texture.
It's damn fine breakfast fodder available all over China.
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