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PANCAKES
| Chinese: Bing |
Reheating Chinese pancakes
Asian
pancakes are different from their western counterpart. For a start, Asian pancakes are
almost always made from plain dough, rather than a batter, and more often than not, they are
served with some savory fillings rather than sweets. There are two types of pancakes in
China, either thick or thin. Thin pancakes (bobing) are also known as
mandarin or duck pancakes, because they are used as wrappers for serving the famous Peking
duck. The thin pancakes version are also served with other savory dishes, most notably, the
very popular mu-shu or moo-soo pork, which consist of scrambled egg with pork
and wood ears (dried black fungus). Making pancakes demands considerable nimbleness,
so many cooks prefer to buy them frozen from supermarkets.
Thick
pancakes are made with lard and flavored with savory ingredients such as spring onions and
rock salt. In the northern region of China, thick pancakes are consumed as part of a main
meal or treated as a snack, rather like the Indian paratha. Both varieties of pancakes are
sometimes served as a dessert, with some sweetened bean paste filling.
NONYA SPRING ROLL PANCAKES
These are the exception to the rule that most pancakes in the East
are made from dough. Typical of the Straits-born Chinese (known as the Baba and
Nonya) cooking style, found in Penang, Malacca and Singapore, they are made from an egg,
flour and cornflour batter and are traditionally served with a wide selection of fillings.
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