How to make Scallion Pancake

Why cooks start here

Scallion Pancake is cooked the way northern street stalls cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

Scallion Pancake, or Cong You Bing, traces its roots to the bustling street stalls of northern China, where vendors craft it with a practiced hand. This dish is a staple of casual meals, often enjoyed as a snack or part of a larger spread. In homes, it’s made with a few simple ingredients, yet prepared with the same attention to detail as those street-side versions. Perfectly golden and crisp on the outside, each bite reveals a tender, flaky interior layered with fragrant scallions. The generous use of oil ensures a satisfying richness, while a hint of toasted sesame oil adds depth. Serve these pancakes hot, ideally as soon as they come off the pan, to appreciate their full texture and flavor.