Similar Recipes
The Jian Bing Approximation
This shortcut Jian Bing recipe uses a storebought scallion pancake rather than the thin crepe-like batter of traditional jian bing.
Ji Dan Bing: The Chinese Breakfast of Champions
Ji dan Bing is a popular Chinese breakfast street food made with a thinly rolled dough and egg fried together. Tasty flavor agents like herbs, sweet bean sauce, chili bean sauce, and chili oil are slathered over the top, and the whole thing is rolled around a piece of crunchy romaine lettuce!
Youtiao Recipe (Chinese Fried Dough)
Youtiao (油条), also known as Chinese fried dough or Chinese crullers, is a breakfast favorite in China. Our you tiao recipe is easy to make and hard to beat.
Shou Zhua Bing (Crispy Chinese Pancakes)
Shou Zhua Bing is a deliciously wonderful cousin of the scallion pancake that translates to "Hand grab pancake" because you can easily pull apart the layers
Xi’an Stuffed Pancake Street Food
Inspired by a street stall we ate at in Xi'an, this Chinese stuffed pancake recipe is a layered, rolled, crispy pancake with spiced pork and cabbage in the middle.
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Youtiao (Chinese Fried Dough Sticks)
This fried breakfast pastry has a golden brown, well-puffed exterior and a light, airy interior.
Chinese Scallion Rolls with Bacon
Hua Juan (花卷), meaning "flower rolls," are fluffy, chewy pillows of Chinese steamed bun dough, with scallions and in this recipe, bacon!
Zhaliang (Fried Dough Rice Noodle Rolls)
Zhaliang is a Cantonese dim sum dish of Chinese fried dough (youtiao) wrapped inside rice noodles. Our zhaliang recipe will show you how to make it at home!
Shanghai Sesame Pancakes (上海大饼)
This recipe for Shanghai sesame pancakes (da bing - 大饼) is our family's version of the famous Shanghai street food breakfast item.
Hua Juan (Chinese Flower Rolls/Scallion Buns) - The Woks of Life
Chinese hua juan, or flower rolls (also known in English as scallion buns) are surprisingly tasty despite the simplicity of this recipe!
This recipe for easy tortilla jianbing wraps will transport you to China, but with a key shortcut: whole wheat flour tortillas!
Serve With
Hot and Sour Dumpling Soup (酸汤水饺)
Hot and Sour Dumpling Soup is a dish from Shaanxi Province—plump dumplings served in a spicy, sour soup seasoned with Chinese black vinegar.
Chinese Spicy Eight Treasures Stir Fry
This Chinese Spicy Eight Treasures Stir fry is another everyday home cooking dish from the old days in Shanghai. The secret of this dish is a combination of 3 things: dried shrimp, loads of garlic and the substitution of spicy bean paste for the sweet bean paste
Vegetable Dumplings (Potstickers!)
Vegetable dumplings - better than Din Tai Fung. Not to mention a fraction of the price! Excellent for freezing. Dumplings on demand!
Pea Shoots and Leek Dumplings
In spring when pea shoots are in abundance, these creative dumplings are the perfect vessel to use them! Serve these crispy dumplings with a spicy sriracha mayo for an added kick.
Vegetable Dumplings
These vegetable dumplings are some of the best we've ever tried. The recipe is made with simple ingredients, and you'll never have to order takeout again.
Spicy Beef Dumplings
These Spicy Beef Dumplings are popular at The Dumpling Galaxy, but you can make them yourself with this recipe! Chewy homemade dumpling wrappers encase a spicy and juicy beef filling.
Vegetable Dumplings (Vegetarian Potstickers)
These from-scratch Vegetable Dumplings are out of this world delicious! The colorful vegan filling packs a flavor punch. You won't miss the meat at all!
Pork and Cabbage Dumplings
Pork and Cabbage Dumplings are one of the most classic Chinese dumpling varieties. The filling combines the two main ingredients with aromatic and flavorful accents, like ginger, scallions, and toasted sesame oil.
Pork and Chive Dumplings
A classic dim sum staple, these Pork and Chive Dumplings are so versatile. They are perfect for simple snacking or even celebrating Chinese New Year.
Ma La Xiang Guo (Spicy Numbing Stir-fry Pot)
This ma la xiang guo recipe (a spicy mix of vegetables, meats, and Sichuan seasonings) is a recreation of a dish we enjoyed often when we lived in Beijing.