| Cong you bing | |
| Alternate Name: | Scallion pancake, green onion pancake, spring onion pancake |
| Country: | China |
| Type: | Bing |
| Main Ingredient: | Wheat flour, scallions |
| T: | 蔥 油 餅 |
| S: | 葱 油 饼 |
| W: | Ts'ung1-yu2-ping3 |
| P: | cōng yóu bǐng |
| J: | cung1 jau4 beng2 |
| Poj: | chhong iû péng |
| L: | scallion oil pancake |
Cong you bing (; Chinese: s=|t=[[wikt:蔥油餅|蔥油餅]]|p=cōngyóubǐng|l=scallion oil pancake), also known as scallion pancake or green onion pancake, is a Chinese savory bing (flatbread) made with wheat dough and minced scallions (green onions).
The unleavened dough is folded repeatedly into layers, with oil and green onions added between each layer. Then it is pan-fried, which gives it crisp edges and a chewy texture. Many layers make up the interior, contributing to its chewy texture.[1] Variations exist on the basic method of preparation that incorporate other flavors and fillings.
Scallion pancakes are served both as a street food item and as a restaurant dish. They are also sold commercially, either fresh or frozen in plastic packages (often in Asian supermarkets).
Other ingredients, such as chopped fennel greens and sesame seeds, are sometimes added with the green onions.
When using garlic chives (jiucai), these pancakes are called jiucai bing (韭菜餅) or jiucai you bing (韭菜油餅).
In Cambodia, cong you bing is known as Central Khmer: num pang chen (Central Khmer: នំប៉័ងចិន) and it is popular street food that is baked and fried simultaneously rather than simply being fried like its Chinese counterpart.[2]
In Taiwanese cuisine, egg pancakes (蛋餅) are sauteed with egg coated on one side and the dough is thinner and moister.[3]
In North America, the pancakes are often served with soy sauce, hot chili sauce, or Vietnamese dipping sauce.
Similar dishes in Chinese culture, and in other cultures, exist: