Tianjin is the birthplace of jianbing, but here in Beijing there is no shortage of this street food. In researching how to make our own version of this street snack, we are shamelessly eating jianbing as we see fit (which is often).
This stand outside the Wukesong Photographic Equipment Center appealed because 1) this Beijing variation was fragrant with toasted black sesame seeds sprinkled on top, and 2) they were enormous. For 2.3RMB (40 cents) we got this one-pounder, two-egg jianbing monster that pretty much served as breakfast, lunch, and at least half of dinner.
Here is the step-by-step birthing of a jianbing.
1. A crepe-like batter is spread over a… READ MORE | 13 Comments
