Congyoubing
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| Type | Flatbread |
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| Place of origin | China |
| Main ingredients | Dough, scallions |
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| Scallion pancake | |||||||||||||
| Traditional Chinese | |||||||||||||
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| Simplified Chinese | |||||||||||||
| Literal meaning | scallion oil pancake | ||||||||||||
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| Transcriptions | |
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| Standard Mandarin | |
| Hanyu Pinyin | cōng yóu bǐng |
| Wade–Giles | Ts'ung1-yu2-ping3 |
| Yue: Cantonese | |
| Jyutping | cung1 jau4 beng2 |
A scallion pancake (Chinese: ; pinyin: cōngyóubǐng; Mandarin pronunciation [tsʰʊ́ŋjǒupìŋ]) is a Chinese savory, unleavened flatbread folded with oil and minced scallions (green onions). Unlike Western pancakes, it is made from dough instead of batter. 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 (韭菜饼) or jiucai you bing (韭菜油饼).
In Taiwanese cuisine, Egg pancakes (蛋餅) are sauteed with egg coated on one side and the dough is thinner and moister.
In North America, the pancakes are often served with soy sauce, hot chili sauce, or Vietnamese dipping sauce.
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Wikipedia