Greetings from Behind The Bamboo Curtain!
Welcome back to Top 5- Chinese Street Foods and today we take a look at a popular dish with a FRENCH connection, albeit only vaguely.
Last time out we covered the world of NOODLES and in todays issue we will continue to have a look at POPULAR CHINESE STREET FOODS by utilising our usual 3 CRITERIA: Relatability, Fun-Factor and, of course, Flavour!
Off we go...
So what exactly is Jianbing?
The easiest way to explain it is to compare is to a crepe, but thats pretty much where the similarities end.
Crepes conjure mental images of a thin, fragile pancake, filled with deliciousness and eaten with a knife and fork.
Jianbing, on the other hand, is far from fragile and perhaps utilising cutlery may garner more than a few awkward glances.
Made from a batter/dough of mung bean/black bean flour in Northern China or a combination of mung bean flour and wheat flour in the East, the dough/batter is thinly spread out on a CIRCULAR SKILLET and topped with a couple of EGGS whilst still uncooked.
It is then topped with MUSTARD PICKLES, CORIANDER and SPRING ONION (SCALLION) before being folded in half and being painted with a thin layer of HOISIN sauce and some CHILLI SAUCE.
To add some texture and CRUNCHINESS it is then WRAPPED around a layer of FRIED WONTON and SOME LETTUCE before being sliced in half to make entry into face more convenient during the BREAKFAST RUSH, when this item is most commonly eaten.
As you would expect, this is not the IMMOVABLE GOSPEL of JIANBING. Fillings vary from location to location and you will find everything from bacon to carrot sticks used to satisfy the whims of consumers far and wide!
ORIGINS...
It's not exactly clear where this dish comes from, but the most EDUCATED GUESS thus far is that it has it's origins in SHANDONG PROVINCE circa 220 AD. It is thought that SOLDIERS from this period cooked Jianbing on their SHIELDS after having lost their usual WOKS during their military campaigns.
What do the judges say?
1- Relatability.
Easily compared to a BURRITO or a WRAP in terms of its handling and consumption, this bad-boy is very relatable, particularly in places like SHANGHAI or BEIJING where the fillings have been tailored to suit the melting pot of resident cultures.
One can be forgiven for longing after Jianbing when you go back to your port of origin after leaving China.
Relatability Score: 8/10
2- Fun Factor.
No lies here, simply watching this thing being made by a skilled vendor is worth a 8/10 score here, but thats where it ends and you will be hard-pressed to find seating or entertainment when eating your heavenly delight, unless you go to one of the bigger and more famous outlets that actually cater to this need.
Still though....
Fun-Factor: 7/10
3- Flavour.
This score is highly subjective, but having been fortunate enough to have some great vendors near me has seen me become spoilt!
My personal favourite is filled with Chinese Spicy Sausage and blows me away every time!
Flavour Score: 8/10
CONCLUSION...
Unless you are not a breakfast person- or you prefer a classic English Breakfast- there is hardly a chance that you will not enjoy the experience of Jianbing.
The contrast of textures, the convenience of eating this hand held heaven and the pleasure of seeing it come together in front of your eyes make for an all-round exceptional experience.
Try it, you will not regret it.
Watch the action happen here...
https://m.youtube.com/watch?v=epfXreszmGI
Next up on Top 5- Chinese Street Foods: We take a look at one of my favourites: BARBEQUE!
Great post and thanks for sharing. If I had to pick, I'd pair this with a Lager. The two would be delicious together
You had me at lager! I think the pairing would work especially well when the Jianbing is filled with Sausage or Bacon.
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