At the table
Enjoy it warm, cut or torn into pieces. A dipping sauce may be served separately. To ask about the cooking fat, say “用的是什么油？” (“What oil or fat is used?”).
Contains wheat. Sesame may be used, and a soy-sauce dip may contain soy and wheat. The cooking fat is not always identified; confirm the dough, fat, toppings and dip for allergies or vegetarian and vegan needs.
Folding, thickness and cooking fat vary. Sesame or five-spice powder may be added. Some versions use a little sugar in the dough; a separate soy-sauce dip may include sugar, scallions, sesame or garlic. These additions are not a fixed filling in every pancake.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Nine-layer versions are made; folding and thickness vary.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory and oniony
- Chili heat
- Texture
- Crisp outside with layered dough.
- How it’s made
- Layer scallions into dough and pan-fry.
Nine-layer versions are made; folding and thickness vary.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shanghai.
Ask if they have it first
请问你们有葱油饼吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Layers of scallion aroma
This account describes a tradition or story, rather than an established historical fact.
Scallion pancakes are a much-loved Shanghai snack. The layers come from rolling or folding wheat dough with oil and chopped scallions before pan-frying. The browned surface gives way to a chewy, layered centre. Round, coiled versions and folded nine-layer versions show how the shaping changes the result; the name does not promise a fixed number of layers.
