葱油饼蔥油餅
cōng yóu bǐng cung1 jau4 beng2
The smell of scallion pancakes frying is northern street-corner breakfast incarnate. The flaky spiral comes from rolling, coiling and re-rolling — a trick older than the pancake’s many imitations abroad.
The story behind it
Layered, oily flatbreads spread along the wheat belt of the north, sold from carts at school gates and subway exits. The technique — oil paste rolled into a spiral — is shared with Indian paratha, and food historians still argue about who taught whom.
Ingredients
- 300 g flour + 180 ml hot water
- 4 spring onions, finely chopped
- 3 tbsp oil + 1 tbsp flour (for the oil paste)
- 1 tsp salt
Steps
- Knead a soft hot-water dough; rest 30 minutes.
- Roll thin, brush with oil paste, scatter salt and spring onion.
- Roll up into a rope, coil into a snail, flatten gently.
- Pan-fry over medium heat until both sides are golden and flaky.