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Comments on: Jian Bing – Bejing Chinese Street Food http://www.plateoftheday.com/?p=17 Food Blogger - Adventures in Beijing, New York, Brooklyn and more Mon, 12 Dec 2016 09:16:36 +0000 hourly 1 https://wordpress.org/?v=4.7.7 By: Tony Goode http://www.plateoftheday.com/?p=17&cpage=1#comment-17543 Tue, 17 Mar 2015 23:32:35 +0000 http://www.plateoftheday.com/?p=17#comment-17543 Egg McMao (Mini Jian Bing (Makes two)

Crepe Batter:

2 eggs, beaten
1/2 cup all purpose white flour or 100% whole wheat flour
1 cup water
Pinch of salt

Combine ingredients into a smooth batter.


Crepe batter
1 egg
2 chopped scallions
1 tablespoon chopped cilantro
2 teaspoons black bean chili sauce, or your favorite chili sauce
2 teaspoons Asian sweet sauce
4 deep-fried wonton wrappers

Heat a large, well-oiled skillet. When pan is hot, pour in 1/2-1/3 cup crepe batter and swirl so it covers the bottom of the pan. After a few seconds, crack an egg over the crepe, and spread evenly. When egg is just about set, top with half the scallions and cilantro, chili sauce and sweet sauce to taste, and two wonton wrappers (place these in the middle). Carefully fold the crepe around the wonton wrappers on all four sides and serve.

By: Tony Goode http://www.plateoftheday.com/?p=17&cpage=1#comment-17542 Tue, 17 Mar 2015 23:24:38 +0000 http://www.plateoftheday.com/?p=17#comment-17542 Jian Bing

Crepe batter:

1 cup all-purpose flour
1 tablespoon of melted butter/ margarine/ oil
½ cup milk
½ cup water


2 green onions, roots cut off of bottom half of stalks and stalks diced 1/4 inch thick, and top half of stalks discarded
1 egg
1 tablespoon TianMianJiang/ Sweet Noodle Sauce (there’s a variety of brands at any Asian/Chinese grocery store)
1 tablespoon Black Bean Chili Sauce
1 You Tiao/Chinese Cruller (you should be able to buy these at any major Asian
grocery store that has a bakery section), if not, use any kind of savory cracker, four
pieces of crisp fried wonton wrappers, or a piece of fried pork rind.

Mix the flour, butter/ margarine/ oil, milk, and water together until smooth.

In a small pan, heat some oil.

Once oil is heated, throw in half a handful of chopped green onions. Fry for about 30 seconds, then put in several spoonfuls of the Sweet Noodle Sauce. Fry for another 30 seconds – 1 minute.

Add some water, and stir well into the sauce to thin it out.

Pour the sauce out into a small bowl or container.

In the same pan (you don’t even need to wash it), throw in a few spoonfuls of the chili sauce and cook for 1 – 2 minutes adding some water to it like with the previous sauce. Pour into a small bowl once you feel it is ready (this is just to weaken the tastes of the two sauces, as well as to thin them out a bit).

In another pan, line the bottom with just a tiny bit of oil to prevent sticking (the best way to do this is to pour some oil into the pan and then using a paper towel spread it around while soaking up the extra, you only need a thin, thin layer).

Turn fire to medium heat, wait until the pan is heated then pour the flour mix into the pan. How much you use each time depends on the size of your pan and how big you want your Jian Bing to end up.

Tilt the pan in a circle slowly to allow the flour mixture to coat the bottom.

NOTE: When the mixture is being spread around the pan, look at the edges to determine if the mixture is too thick or thin. The edges should be a solid line, it should not be so thin that you can see the bottom of the pan through it. This will cause the mixture to stick to the pan, even if you used oil, so that when you try to flip it later there’s a good chance it’ll break on you.

If the mixture is too thick it’ll take a loooong time for the mixture to spread around the pan and if your pan’s big like mine it gets cooked before it has a chance to make a nice, thin layer.

The perfect mixture will spread easily around the pan yet leaving behind a crisp and solid edge which will curl upwards slightly as it gets cooked, making it easier to slide a spatula under it to flip later on.

Don’t try and fix it immediately if you find your mixture is either too thick or thin as the next step needs to be done before the food starts burning, but after everything is done adjust the amount of flour and water for the next one. It takes a bit of practice to see if the mixture is just right, usually I use the first one as just a test drive just to try out the mixture, so don’t despair, you’ll get the hang of it after doing this once or twice.

Wait 20-40 seconds then crack an egg on top.

Spread the egg around using a spatula or the back of a spoon. If parts of the egg falls off the flour mixture and makes direct contact with the pan that’s ok, just pay attention to that part and be careful it doesn’t burn.

Wait 1-2 minutes until the egg has more or less solidified and then using a large spatula flip the crepe over.

Wait 1 minute, then flip the crepe over so that the egg side is up. Using the back of a spoon spread the 2 sauces evenly on the egg layer. Sprinkle with green onions.

Place a You Tiao/ Chinese Cruller horizontally across the crepe (or two stacks of two fried wonton wrappers, side by side horizontally).

Fold the top 1/3 of the crepe down over the You Tiao/ Chinese Cruller. Fold the bottom 1/3 of the crepe up over the crepe and cruller.

Use a spatula and chop the crepe across the middle to break the cruller, then fold in half (if using fried wonton wrappers, just fold in half.)

Once you get the hang of it it’s pretty easy, and you can add other toppings also, such as sesame seeds, bean sprouts, tomatoes, mushrooms, fried hash brown potatoes, cheese, bacon, sausage, shrimp, etc.

Another popular recipe uses Black Bean Sauce instead of the TianMianJiang/ Sweet Noodle Sauce and an Asian sweet chili sauce instead of the Black Bean Chili Sauce.
Other sauces can be used, one should be sweet and the other spicy.

By: Jared http://www.plateoftheday.com/?p=17&cpage=1#comment-8851 Tue, 21 Dec 2010 17:10:14 +0000 http://www.plateoftheday.com/?p=17#comment-8851 upon further research, some sites are claiming that the sauce used is Tian Mian Jiang sauce. aka sweet bean sauce, aka sweet duck sauce.

By: Jared http://www.plateoftheday.com/?p=17&cpage=1#comment-8850 Tue, 21 Dec 2010 16:57:56 +0000 http://www.plateoftheday.com/?p=17#comment-8850 Spent a month in Beijing last year and have been craving these ever since. Just recently I tracked down a recipe and have been making my own.. still working on perfecting it. Basically mix 3T flour 1T tapioca/corn starch and 1/3 c water and let sit for 10 min. Heat up a large pan or griddle and brush with a little oil to medium heat. Pour in batter and try to spread it evenly (I just swish the pan around until its evenly coated). Let it cook until it loses the wet look and drop in the cilantro, scallions and lightly beaten egg. Let that solidify a little before flipping the crepe and brushing on sauces, I use vegitarian oyster sauce, a little soy sauce and chili paste and it tastes pretty close.
I have heard that mung bean and millet flour is used, not wheat.. but i have yet to try it.

By: Bump http://www.plateoftheday.com/?p=17&cpage=1#comment-6329 Mon, 03 May 2010 19:58:12 +0000 http://www.plateoftheday.com/?p=17#comment-6329 Mmmmmm! I have just left China and miss them already- they were my staple breakfast on a weekend for over a year. Not so nice when the guo zi is stale, but when it’s fresh and crispy and covered with coriander and spring onion…. I’m coming back to China for breakfast!

By: Jenny http://www.plateoftheday.com/?p=17&cpage=1#comment-5910 Sun, 31 Jan 2010 00:35:07 +0000 http://www.plateoftheday.com/?p=17#comment-5910 Thankyou,thankyou,thankyou!!!Justin and yes Bing Man’s comment did the same for me, such wonderful memories. Have been craving these since 08. Went to China in May of 06 & again in 08 for Tai Chi competition, and once tasted, never forgotton, obviously by these responses. I have been half heartedly seeking out these delectable creations ever since returning home (to Oz). I’m having a multi-cultural dress-up night at my place this weekend, and with the info I have just aquired concerning the ingredii,(thanx to all of you) am going to attempt to whip up a batch of those “pancakes” and I have all the ingredients for the filling so ‘IF’ I’m successful, and just let me tell you here I am rarely unsuccessful in the kitchen!!! I will share my results with you all. I am drooling with anticipation right now at the impending taste test. Don’t expect my crepes to be as expansive for one, but hope I can get them as light…

By: Justin http://www.plateoftheday.com/?p=17&cpage=1#comment-5698 Thu, 31 Dec 2009 05:03:20 +0000 http://www.plateoftheday.com/?p=17#comment-5698 I first saw these outside the Suzhou St gate of the Summer Palace and was very pleased to discover a vendor who sold them through the night just outside the western gate of Renmin U, where I was studying this past summer. The vendor called it jian bing guo zi and made it with batter, one egg, a big cracker-like thing, and lots of cilantro. Only ¥2.50! I LOLed at Bing Man’s comment of 17 Mar 2008 in which he described how efficiently the heat penetrates the thin plastic bags — vivid and very accurate! Good memories!

By: jared http://www.plateoftheday.com/?p=17&cpage=1#comment-5198 Wed, 23 Sep 2009 07:14:02 +0000 http://www.plateoftheday.com/?p=17#comment-5198 I spent nine months at No. 2 highschool attached to Beijing Normal University and ate jian bing almost every day at a tiny shop next to the school. I miss it with a passion and I have tried to immitate it but I can never get the batter or sauce quite right. Can someone email me on how to do that please? Thanks

By: Josh http://www.plateoftheday.com/?p=17&cpage=1#comment-3186 Wed, 03 Jun 2009 02:38:42 +0000 http://www.plateoftheday.com/?p=17#comment-3186 I just finished a jian bing for breakfast. I’ve been in Beijing for 3 weeks and have eaten about 6 of them so far. Really tasty and only 3 kuai.

By: admin http://www.plateoftheday.com/?p=17&cpage=1#comment-2022 Sun, 26 Apr 2009 18:40:42 +0000 http://www.plateoftheday.com/?p=17#comment-2022 Sorry dude, I meant traditional as in everyone commonly has these for breakfast or for a snack. But yeah, you are right they are originally from TianJin. I’ve tried them out in TianJian and are pretty awesome alone with their famous 小笼包