Chinese pancakes, often enjoyed as a savory or sweet treat, go by a variety of names depending on their specific style and regional origin. However, there isn’t one single, universally accepted name that encompasses every type of Chinese pancake. The answer to “what is the name for Chinese pancakes?” is therefore nuanced and requires a deeper dive into the world of Chinese cuisine. This article will explore the various types of these delectable flatbreads and their corresponding names, offering insights into their preparation, regional variations, and cultural significance.
Exploring the World of Chinese Flatbreads
The term “Chinese pancake” is a broad umbrella term that covers a diverse range of unleavened flatbreads. These flatbreads can be savory or sweet, thin or thick, crispy or soft, and filled or unfilled. The ingredients and cooking methods vary significantly across different regions of China, resulting in a wide array of pancake types. Understanding these variations is key to appreciating the richness and complexity of Chinese cuisine.
Cong You Bing (葱油饼): Scallion Pancakes
Perhaps the most well-known type of Chinese pancake outside of China is Cong You Bing, often translated as scallion pancake or green onion pancake. This savory pancake is made from a simple dough of flour, water, and salt. The dough is rolled out thinly, brushed with oil and sprinkled with chopped scallions, then rolled up and flattened again before being pan-fried until golden brown and crispy.
Cong You Bing is a popular street food and breakfast item throughout China. Its flaky texture and savory flavor make it a satisfying and delicious snack. Different regions may have slight variations in the recipe, such as adding sesame seeds or using different types of oil. The quality of the Cong You Bing often depends on the skill of the cook in creating thin, flaky layers.
Jianbing (煎饼): Savory Crepes
Jianbing is another extremely popular street food, particularly in northern China. It is a thin, savory crepe made from a batter of wheat flour, bean flour, and eggs. The batter is spread thinly on a large, round griddle, and then various fillings are added, such as eggs, pickled vegetables, chili sauce, cilantro, and crispy crackers.
Jianbing is often eaten for breakfast or as a quick lunch. It is a customizable and filling meal that can be tailored to individual preferences. The crispy crackers add a delightful crunch, while the various sauces provide a burst of flavor. It is one of the most quintessential chinese street foods.
Roubing (肉饼): Meat-Filled Pancakes
Roubing translates to “meat pancake” and is exactly that: a savory pancake filled with meat. The filling typically consists of ground pork or beef mixed with vegetables and seasonings. The dough is wrapped around the filling and then pan-fried or baked until golden brown and cooked through.
Roubing is a hearty and satisfying meal that is often served as a main course. The meat filling provides a rich and savory flavor, while the pancake crust offers a pleasant textural contrast. Different regions may have their own unique versions of Roubing, with variations in the meat filling and cooking methods.
Danbing (蛋饼): Egg Pancakes
Danbing simply translates to “egg pancake.” It’s a broad term for any pancake made primarily with eggs, and can vary greatly depending on the region and the cook. Often it involves a thin crepe-like pancake where an egg is cooked directly on the surface, then sprinkled with fillings like scallions, soy sauce, or chili sauce.
Danbing is a quick and easy breakfast option and is very popular in Taiwan as well as mainland China. It’s often rolled up and eaten on the go. It provides a good source of protein and can be customized to suit individual tastes.
Mantou (馒头): Steamed Buns
While technically not a “pancake” in the pan-fried sense, Mantou is a staple food in northern China and is sometimes referred to as a “steamed pancake.” It is a soft, fluffy, steamed bun made from wheat flour, water, and yeast. Mantou is often eaten plain or used as a vehicle for other foods, such as stir-fries or braised meats.
Mantou is a simple and versatile food that is a fundamental part of Chinese cuisine. It is often served with breakfast, lunch, or dinner and is a good source of carbohydrates. While often plain, it can also be flavored with ingredients like brown sugar or milk.
Dou Sha Bing (豆沙饼): Red Bean Paste Pancakes
Moving into the realm of sweet pancakes, Dou Sha Bing are pancakes filled with red bean paste. These pancakes are typically made from a simple dough and pan-fried until golden brown. The sweet red bean paste filling provides a delightful contrast to the slightly savory pancake crust.
Dou Sha Bing are a popular dessert or snack in China. The red bean paste is made from azuki beans and is sweet and slightly nutty in flavor. These pancakes are often served warm and are a comforting and satisfying treat.
Regional Variations and Alternate Names
The names and styles of Chinese pancakes vary significantly across different regions of China. What might be called “Cong You Bing” in one region could have a completely different name in another. Furthermore, the ingredients and cooking methods can also differ, resulting in regional variations of the same basic type of pancake.
Guo Kui (锅盔): A Northern Staple
In northern China, especially in provinces like Shaanxi and Gansu, you’ll find Guo Kui, which refers to a type of thick, unleavened flatbread. These can be plain or filled with various savory ingredients. They are often baked in a large oven or tandoor, resulting in a crispy exterior and a soft interior. Guo Kui are a hearty and filling food that are often eaten as a main course.
Bing (饼): The Generic Term
It’s important to understand that the word “Bing” (饼) in Chinese simply means “pancake” or “flatbread.” Therefore, any of the pancakes mentioned above can be referred to as “Bing” followed by a descriptor. For example, “Cong You Bing” is literally “scallion oil pancake.” This highlights the importance of understanding the specific modifiers used to identify different types of Chinese pancakes.
Different Fillings and Styles
Beyond the core types of pancakes, countless variations exist based on the filling or the cooking method. You might encounter pancakes filled with leeks, pumpkin, or even mung beans. Some pancakes are deep-fried for extra crispiness, while others are steamed for a softer texture. The possibilities are truly endless.
The Cultural Significance of Chinese Pancakes
Chinese pancakes are more than just food; they are an integral part of Chinese culture and culinary heritage. They represent a history of resourcefulness, adaptability, and regional diversity. From the humble Cong You Bing sold on street corners to the elaborate Roubing served in restaurants, these pancakes reflect the ingenuity and creativity of Chinese cooks throughout the centuries.
A Food of the People
Many Chinese pancakes, like Jianbing and Cong You Bing, are popular street foods because they are affordable, convenient, and delicious. They provide a quick and satisfying meal for busy people and are an essential part of the urban landscape in many Chinese cities. They are also a reflection of Chinese food culture that values speed, convenience, and affordability.
Family and Tradition
Some types of Chinese pancakes, such as Roubing, are often made at home and are associated with family gatherings and special occasions. The process of making the dough, preparing the filling, and cooking the pancakes can be a communal activity that strengthens family bonds. Recipes are often passed down through generations, preserving culinary traditions and family history.
Regional Pride
Each region of China has its own unique culinary identity, and Chinese pancakes are no exception. Certain types of pancakes are strongly associated with specific regions and are a source of local pride. These regional specialties showcase the unique ingredients and cooking techniques of each area, contributing to the rich tapestry of Chinese cuisine.
In conclusion, there is no single answer to the question “what is the name for Chinese pancakes?” The term encompasses a wide variety of flatbreads, each with its own unique name, ingredients, and cooking method. From the savory Cong You Bing to the sweet Dou Sha Bing, Chinese pancakes offer a delightful culinary experience that reflects the rich and diverse culture of China. So, the next time you encounter a “Chinese pancake,” take a moment to appreciate the history, tradition, and regional variations that make it so special.
What are the most common names for Chinese pancakes in English?
The most common names for Chinese pancakes in English are Scallion Pancakes (for the savory version with scallions) and Mandarin Pancakes (for the thin pancakes used with Peking Duck or Mu Shu Pork). You might also see them referred to simply as “Chinese Pancakes,” but this is a very general term and doesn’t specify the type of pancake. Different regions and restaurants may use slightly different variations, so it’s always best to clarify with your server or when ordering.
These English names reflect the ingredients or usage associated with each type of pancake. Scallion pancakes highlight the prominent use of scallions, while Mandarin pancakes are connected to the imperial cuisine of Northern China. Recognizing these names will help you navigate menus and order the specific type of Chinese pancake you desire.
Are there other regional names for Chinese pancakes in China?
Yes, within China, the names for Chinese pancakes vary significantly depending on the region and specific type of pancake. For example, Scallion Pancakes are often called “Cong You Bing” (葱油饼) in Mandarin Chinese, directly translating to “Scallion Oil Pancake.” However, other dialects and regions may have their own unique terms for the same dish.
Mandarin Pancakes, which are thinner and used for wrapping, may be referred to as “Chun Bing” (春饼) or “Bo Bing” (薄饼), meaning “Spring Pancake” or “Thin Pancake” respectively. These variations reflect the diversity of Chinese cuisine and the nuances of local languages. It’s helpful to learn these terms when traveling to or dining in specific regions of China.
What is the difference between Scallion Pancakes and Mandarin Pancakes?
Scallion pancakes are savory, layered flatbreads made from a dough that is rolled out, brushed with oil, sprinkled with chopped scallions, and then rolled up again before being flattened and pan-fried. This process creates a flaky texture and a distinct scallion flavor throughout the pancake. They are typically eaten as a snack or appetizer.
Mandarin pancakes, on the other hand, are thin, unleavened pancakes that are steamed or lightly pan-fried. They are primarily used as wrappers for dishes like Peking Duck or Mu Shu Pork. Unlike Scallion Pancakes, they are not inherently flavorful on their own but serve as a neutral base to complement the fillings they accompany.
How are Chinese pancakes typically served and eaten?
Scallion pancakes are usually served hot, cut into wedges, and enjoyed as a standalone snack or appetizer. They can be dipped in soy sauce or other dipping sauces for added flavor. The flaky layers and savory taste make them a popular street food and restaurant dish.
Mandarin pancakes are served alongside dishes like Peking Duck or Mu Shu Pork. Diners take a pancake, spread a small amount of sauce (like hoisin sauce), and then add slices of duck or pork, along with vegetables like scallions and cucumbers, before rolling it up and eating it. They act as an edible wrapper, complementing the flavors of the filling.
Can I make Chinese pancakes at home, and are they difficult to prepare?
Yes, you can definitely make Chinese pancakes at home. While the process may seem intimidating at first, it is relatively straightforward with some practice. Scallion pancakes require a bit more technique to achieve the flaky layers, but there are many recipes and tutorials available online that break down the steps.
Mandarin pancakes are generally easier to make since they don’t require the same layering process. The key is to get the dough thin enough for the delicate texture. Both types of pancakes can be a rewarding cooking project, allowing you to enjoy fresh, homemade versions of these Chinese delicacies.
Are Chinese pancakes gluten-free or are there gluten-free alternatives?
Traditional Chinese pancakes, both Scallion Pancakes and Mandarin Pancakes, are typically made with wheat flour, which contains gluten. Therefore, they are not naturally gluten-free. This is a crucial consideration for individuals with celiac disease or gluten sensitivities.
However, gluten-free versions can be made by substituting wheat flour with a gluten-free flour blend. There are many commercially available gluten-free flour blends that work well for pancakes. Experimenting with different blends might be necessary to achieve the desired texture and flavor. Additionally, some recipes may incorporate other gluten-free ingredients like rice flour or tapioca starch to improve the results.
What are some popular variations or fillings for Chinese pancakes?
Beyond the classic Scallion Pancake, there are numerous variations that incorporate different fillings and flavors. Some popular additions include sesame seeds, chives, or chili flakes to the dough for added texture and spice. Some variations also include a meat filling, such as ground pork or beef.
For Mandarin Pancakes, the fillings are what truly create the variety. While Peking Duck and Mu Shu Pork are classic choices, you can use almost any stir-fried meat or vegetable combination. Experimenting with different sauces and vegetables can lead to exciting and personalized variations.