At the table
Eat warm by hand or cut into wedges. Let the moist filling cool before biting; no dip is needed.
Contains wheat, soy and oyster-derived ingredients. Vegetable filling does not make this version vegetarian.
Chili, sauces and frying oils vary; other pancakes sold alongside may have meat or vermicelli fillings.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Chili, sauces and frying oils vary; other pancakes sold alongside may have meat or vermicelli fillings.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory, lightly sweet and chili-warm.
- Chili heat
- Texture
- Crisp browned skin and moist tender radish.
- How it’s made
- Salt and squeeze shredded radish; season with sugar, oyster sauce, soy sauce, chili and scallions. Enclose in flour-and-water dough, roll very thin and pan-fry in rapeseed oil.
Chili, sauces and frying oils vary; other pancakes sold alongside may have meat or vermicelli fillings.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Jiangxi.
About this regional connection
Jiangxi: Jiujiang breakfast pancake.
Ask if they have it first
请问你们有九江萝卜饼吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A Jiujiang breakfast pancake
This account describes a tradition or story, rather than an established historical fact.
Thin filled pancakes belong to Jiujiang's breakfast scene. Radish gives this version its moist center beneath a browned wheat wrapper.
