Pancake with Beef - Z & Y Restaurant, Chinatown - San Francisco

05 Feb Chinese Pancakes: A Savory Mix of Beef, Scallions, and More

Posted at 13:18h in Blog by

Taiwanese beef rolls, also known by their Chinese name of  Niu Rou Jian Bing, are a popular street food throughout China. Americans sometimes refer to them as Chinese pancakes due to the appearance of the outer roll that holds the food ingredients. The “Beef Pancakes” are among the most popular items for customers at Z & Y Restaurant in San Francisco’s Chinatown.

Like many traditional and well-loved foods in China, the origins of Taiwanese beef rolls aren’t entirely clear. The most commonly accepted theory is that the Chinese pancake originated in Shanghai, located in the northeastern part of China.

The population of Shanghai has always been diverse and included many immigrants from India. The reason for the belief that Taiwanese beef rolls came out of Shanghai is that the Indians commonly used a flatbread called paratha. Today’s Chinese pancake closely resembles flatbreads from India.

What Type of Ingredients Do Street Vendors Serve with Chinese Pancakes?

The standard Taiwanese beef roll contains tender beef that has gone through a slow cooking process and sweet-tasting bean sauce garnished by plenty of green scallions. The street vendor rolls the ingredients into a thin and crispy pancake, cooks it, and serves it to customers. However, many variations exist on the cooking methods used and ingredients included in Chinese pancakes. The variations often depend on what part of China the street vendor sells the breakfast food.

In the northern provinces, for example, it is more common to find the beef rolls made with less oil and a chewier and thinner pancake enclosing the ingredients. The southern provinces of China, which includes the city of Shanghai, typically favors a thicker pancake. Street vendors use more oil to create a crispy shell while making sure the inside remains tender. Many Chinese also enjoy preparing this delicious pancake at home.

Typical Cooking Methods for Beef Rolls

The first step involved in making a Chinese pancake is to prepare the dough and allow it to rise. When the dough is ready, the cook should roll it repeatedly until it has a flat and thin appearance. The first ingredient to go on the pancake is the green scallions. Since scallions are usually the most prominent ingredient, it is important to spread them liberally across the entire surface of the pancake.

After sprinkling the green scallions, the next step is to coat the dough with cooking oil. Cooks should take care not to drop the rolled-out dough into oil directly since this can cause it to fall apart. The last step is to fry the pancake and its ingredients until the outer surface turns a nice golden-brown color. The ingredients inside the pancake should remain tender.

 

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Best Ways to Serve and Eat a Chinese Pancake

The Chinese eat beef rolls much the same way that Americans eat pizza. The person serving the large pancake cuts it into equal slices like a pie wedge. Some people prefer to eat Chinese pancakes fresh from the oven after allowing a few minutes for them to cool down while others eat them at a lower temperature. A common practice is to hold the slice of beef roll in one hand, dip it in sauce, and take several bites until the whole pancake is gone. Just as pizza is an easy staple food in Western nations, the same is true of Chinese pancakes in their home country and beyond.

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