Chinaful Cooking: Making Beijing Jianbing

by Courtney Gould Miller
March 27, 2013

One of the first few mornings of living in Beijing, I encountered a modest stall, named “Beijing Breakfast,” selling just one specialty. The shop owner made each one himself, in a process that seemed simple yet beyond reproduction. I could see there was a thin pancake base, eggs, cilantro and scallions. The recipe also called for several sauces with ingredients I couldn’t place, and a crunchy, fried piece of deliciousness. I guessed it was tofu skin, or maybe fried dough. But after one bite, I was hooked. The jianbing (煎饼) is savory, a little spicy, and just what you need on a cold Beijing morning. Watch below to see the process–with the sounds of the Beijing streets in the background, you might just feel like you are waiting for a jianbing yourself.

Want to try to make it at home? Check out this recipe and let me know how it goes!


Thanks for sharing this recipe! I am avid cooker and I have always enjoyed cooking Chinese food. There is just something about it that I enjoy so much. Could be that I like spicy foods and some of the dishes fulfill that requirement. After I am done cooking and enjoying my food, I always put the leftovers in some of my Chinese take-out boxes so that I can warm my meal up and eat it right out of the box.

September 04, 2013 | Chase Howard
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