At the table
Eat in small bites or tear into pieces. Ask for plain or with egg, and check the sauce before adding it.
Contains wheat. Check the dough fat, toppings and sauces for dietary restrictions.
Fats, toppings and sauces vary. Some dough uses lard; egg is an optional addition. Plain does not automatically mean vegan.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Fats, toppings and sauces vary. Some dough uses lard; egg is an optional addition. Plain does not automatically mean vegan.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savoury, with toasted flour and scallion aroma.
- Chili heat
- Texture
- Crisp browned edges and soft, slightly chewy layers.
- How it’s made
- Oiled dough is folded and coiled, pan-fried, then pushed together to loosen its layers.
Fats, toppings and sauces vary. Some dough uses lard; egg is an optional addition. Plain does not automatically mean vegan.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Taiwan.
About this regional connection
Taiwan: Taiwanese scallion pancake, loosened layers; not a specific birthplace claim.
Ask if they have it first
请问你们有台式葱抓饼吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Layers loosened on the griddle
Scallion pancakes are a familiar Taiwanese stall and breakfast food. Scrunching the cooked pancake opens the layers and gives cong zhua bing its fluffy, flaky texture.