Jianbing - How to Make Authentic, Street Food style Jianbing Guozi at Home (煎饼果子)

[@ChineseCookingDemystified]

Hey guys, so if you're looking to make Jianbing but you're finding it difficult to recreate the sort of set-up we had going on here, one of our subscribers/frequent commenters made a great video how to make this abroad here: kzbin.info/www/bejne/aJavk397nrxkeM0 Some nice tips there. Between our two video recipes, is should be enough to get the job done :) And be sure to check out his channel, lots of good content, and way better at editing videos than me lol

[@GrandMasterAbe]

Okay I've watch both, I must say both are good. I learn abou the tools, the options in the mixa and some awesome tips. So yeah, I subbed to both channels! Good job!

[@ChineseCookingDemystified]

Cheers, yeah I think he does a great job explaining and expanding on how it could be executed using a Western kitchen set-up. Our obsessiveness in recreating the *exact* cooking method used from dishes has both benefits and detriments :)

[@ravik007ggn]

I have a better option. Go outside and eat ( in Beijing)😁

[@katyb2793]

I actually received these in a packet. It's only the crepe part. And the picture appears to say to eat it on its own with a drink, with a meal or while watching TV haha. Can I just eat it on its own? Or put Nutella on it? I'm a bit confused as to what to do with them if i dont want to cook the whole thing as above ( they were pictured being eaten without any filling on the packet)

[@suryakantabiswal2075]

Why not add English subtitles Comment from India

[@tedpearson557]

Hi, I was born in Tianjin (Tientsin) in 1935 and used to eat these on my way to school from the British Concession to the French concession. The way I recall it, when you ordered your jianbing guozi, you always got a jianbing with a youtiao or cruller. Also the hawker never flipped the egg side over, he simply folded the youtiao in and added the sauces which I recall as being mostly yellow bean sauce, and if you wanted la, the chili. We left China when Mao took over. When I returned as a tourist in 1988, the first thing I got the guide to show me was a stall selling this. He did the flip and used the biscuit and it did not taste the same. I went back to China in 2005 to have a reunion of Japanese prisoners of war, and they had started adding in meat and lettuce. I think the old way was best.

[@MrIrondollfie]

Usually they ask you whether you want Guobier or Guozi.

[@insobyr9779]

interesting story and insights about jianbing!

[@allisonliu3603]

Wow, what a story! I'm 21 and my family lives in the old British concession, on Taian Rd. (I believe in 1935 that's the “Meadours Rd.”?), as a native "Tianjin ren", I'm proud to tell you, that the old way still exists, the city as ever, is full of jianbing guozi fundamentalists. I can assure you that we real Tianjin people will never, EVER put meat or lettuce in our jianbing! btw we still bring our own eggs to the stall, how cool is that! One can just go buy groceries and let the eggs join the queue instead. I'm sorry to hear that you didn't find the old jianbing guozi when you returned, I think what you encountered is the equivalent of the so-called "Italiano" restaurants in Rome or the"Francaise" ones in Paris. People think they're getting some real local food, but instead, they're getting the classical tourist city rip-off. But do come back after the pandemic, Tianjin is still the beautiful city it was!

[@cannibalisticpotato8685]

Born in 1935? hol up something doesn't add up

[@Zhcwu]

@@cannibalisticpotato8685 87 year old on the internet.

[@HITZZZZZZZZZZ]

You mentioned Dosa Tawa. Proves you know your stuff. Impressed.

[@ChineseCookingDemystified]

Haha when I was looking at comals on Amazon, dosa tawa also popped up. Realized to myself, "oh yeah! you could totally do this on a dosa tawa!"... but while I (like most people) love dosa, I've never made it myself :)

[@curiously-cinnamon]

@@ChineseCookingDemystified I love Dosa too, I grew up on it

[@shyamdevadas6099]

Thanks for this video! It almost brought me to tears. I spent 3 years in Zhongguo and jianbing was one of those things that I grew to love (even with the mystery meat frankfurter).

[@commentcopbadge6665]

You're gong to laugh upon reading this but I am being totally serious. I also wouldn't suggest it if it weren't delicious. Instead of a crunch factor, settle for a crispy. Use Frosted Flakes cereal. lol. I'm dead serious. I was not even stoned when I made it. I'm quite certain that the reason it worked for us was because the sauce we used to brush was very flavourful and slightly and pleasantly salty. We first tried regular corn flakes but they weren't sturdy enough and lost it's texture so fast. Really brought nothing to the jianbing party but the Frosted Flakes was something else. Whether anyone tries this or not, I just wanted to put it out there. LOL

[@Barchueetadonai]

I may try it with Honey Bunches of Oats

[@nelumbonucifera7537]

If finding mung flour is difficult, mung beans can be soaked for several hours and blended to a fine paste. That's how pesarattu (essentially a mung bean dosa) is made.

[@ChineseCookingDemystified]

Haha yeah I decided to go over just that in the reddit post :). The super old school pure mungbean Tianjin style jianbing actually goes through the same process, and after looking up pesarattu the similarities with the Tianjin jianbing are fascinating. I'll copy/paste that portion of the reddit post in case anyone else is curious: ____________________________________________________ So I always like to do a quick inventory on what’s available on the USA Amazon.com to see what’s easy for people outside China to source. I *could* find mungbean flour (note: mungbean flour is *not* mungbean starch!), but it’s nowhere near as common as the mungbeans themselves. I mean, even Bob’s Red Mill has bags of mungbeans that you can buy. I assume most people don’t really own their own gristmills, but it’s still possible to work with whole mungbeans. Measure out 60g of mungbeans, cover it with water, and leave them to soak for at least eight hours. It’s ideal if you can swap the water a few times while soaking (which will help remove the grassy taste of the mungbean), but for the small amount that we’re adding it’s not imperative. After soaking, drain and weigh them again. The difference between the new weight and the original 60g is the added water from soaking. So then add enough water to the soaked mungbeans to get 480 grams total, then blend that til it’s smooth. Add in the rest of the ingredients for the batter, and you’re on your way.

[@usnasi4439]

thanks for this, i will get pesarattu mix from the indian store. And I love your name..lotus

[@jerominegallois1247]

I found Mung bean starch in my Asian market but was pretty sure this wasn’t actually what I needed to make Jianbing, now I have my answer! ❤ thanks so much for going into so much detail, it really helps!

[@nottheoneyourelookingfor0504]

I bought an electric crepe cooker specifically for making jian bing and Korean bbq. Best $35 I ever spent. Even burnt on bulgogi just wipes right off.

[@JackieBactasa]

Finally I found this recipe 😍😍 I was an Exchange Student in China for a couple of weeks and since then I was trying to find that delicious Crêpe Thing again that I ate every morning

[@otariidae2067]

Tu es française?

[@kingrhino11]

I've been craving this since my brief summer in Taiwan a few years back and I'm so glad I found your channel. I'm sooo gonna make this happen.

[@2420-y2o]

Wow that's crazy how you managed to crack the recipe for Jianbing Guozi at home. I didn't even think it's possible until I see this video. So you know global travel is a thing of the past. We need to be able to cook them at home to get an old taste of memory. Thanks much!

[@yankldoodl8096]

I don't think I'd ever commit to making, this but I loved learning the process. I was especially excited to have you break down the mistery sauce. That being said, I vehemently reject your filling choices. I'm very anti lettuce in Jian Bing; it wilts too easy. Also, while I love a good mystery meat as much as the next guy, I find it a little gag inducing in this otherwise pretty delicate street snack. My topping combination came from a little hole in the wall outlet of some fried chicken chain in Wudaokou, right down the street from the Tsinghua main gate. The most common and basic filling there was vegetarian. It subbed the lettuce for heartier Chinese cabbage and included and some ambiguous pickles to cut the richness. Can I request that you put the griddle to use again and take on Kaolengmian (烤冷面)?

[@kirkks76]

Thanks for posting this! Jianbing is my new favorite food, even though the restaurant that introduced it to me did not last very long. Not too many places to get them stateside, except large metros like NYC, Toronto, and Chicago.

[@crumbtember]

I just found out about one in Eugene Oregon I'm gonna try soon :o

[@sarihoffman-dachelet4491]

Every so often I find myself saying "I could totally use my lefsa grill for that" and honestly, besides lefsa, it's very good for crepes, dosa, and now apparently jianbing, which I've never tried, but look very tasty. I freaking love my lefsa grill, and I also love my stupid cross cultural brain.

[@jannabalthaser]

Also good for injera!

[@sarihoffman-dachelet4491]

@@jannabalthaser I haven't made injera in a hot minute, what a great idea. Although, there are so many great ethiopian places near me, and a lot of really good local folks who make it, its kind of hard to justify the work to make it at home.

[@ahikanana]

This video goes beyond informative. It’s also quite funny. “Use tortilla chips if you’re feeling lazy.” and “What’s jianbing without some mystery meat.” lol🤣

[@TheVenusEagles]

I really love how you guys don't bend backwards to suggest alternatives and substitutions when it would fundamentally change what the recipe is.

[@rmacarolabella]

Yay im gonna come back to this vid once im ready to start my jianbing foodcart

[@ruofanfang1047]

you can fry wonton skin/spring roll wrapper to make it easier

[@MrBlinder514]

Doesn't taste the same way

[@ruofanfang1047]

@@MrBlinder514 a lot of stalls in China use wonton wrappers so it's definitely authentic

[@brokenglassshimmerlikestar3407]

roll them thin before frying, yum!

[@larswesterhausen7262]

I have a hard time finding tianmianjiang in Germany. Our Asiatic supermarkets (mostly run by very friendly Vietnamese people) don't have it and they don't recognize the Chinese symbols. When I try to describe what it is, they end up trying to sell me Lee Kum Kee's "Peking Duck Sauce" (北京鴨醬). I doubt it is the same, but could it be used as a substitute?

[@odderwin]

Would you consider doing a recipe on Shandong Jiānbing? The crepe batter seems to be more dough like, and the sauce seems different from all the Jianbing Guozi I had while living in Shanghai. I’d be interested to see what the differences were, but can only ever find detailed recipes on Jiānbing Guozi.

[@nelumbonucifera7537]

Also just wanted to note that cast iron doesn't actually heat all that evenly, due to its crystal structure and porosity. Other materials like carbon steel or aluminum-clad steel will conduct heat more evenly.

[@ChineseCookingDemystified]

Huh, that's interesting. Now that you mention it I think I remember a SeriousEats article on the topic. You think a carbon steel crepe pan might also work here then?

[@nelumbonucifera7537]

Certainly. Some cast iron is better than others, but carbon steel works a treat for dosa.

[@blablablubberblab]

Thanks for this great video! What is the diameter of your pan? I am considering to buy a crepe maker and wonder how big it should be to make authentic Jian Bing. The crepe maker is available in 40 cm and 48 cm diameter. I would like to opt for the 40 cm. What do you think? Thank you for any tipp!

[@RovingPunster]

I'm looking forward to this vid, because earlier this spring i'd taught myself a half dozen varieties of fermented dosa batter, which is a southern indian dish similar to the crepes in your video. Cheers. I saw Trevor's vid back when it first same out. Trev's great, and his vids are awesome.

[@RovingPunster]

1:08 SPREADER TIP: Personally, I prefer to use a 4 fl oz stainless steel ingredient ramekin ... i use the top of the ramekin to scoop and pour a measured amount of batter, then use the bottom to gently spread it in an outward spiral pattern. The trick is to wait just long enough for the bottom layer of a crepe to start setting (3-6 sec, depending on temp), and then holding the ramekin upright at just the right height so that the bottom and sides move the uncooked upper layer of batter outwards. It takes a little practice to get the height and speed just right. 1:13 SCRAPER . . . I vastly prefer to use a long blade thin metal spatula, with a blade that is 8-10" long. I use it for crepes, pancakes, quesedillas, and for grilling. A mere scraper seems way too small to turn, flip and/or fold crepes, esp larger ones. Trust me, get a long blade spatula. 1:23 BATTER ... first, it is a "batter", not a dough. Next, a question for you: do most of your street venders soak, wet grind, and ferment their batter, or do they use the shortcut you demo where you just blend the desired flour types with water and seasoning and skip the usual overnight fermentation ? Dosas are always fermented, and I pictured the chinese analog as being the same way .. but ive never made a chinese version. Fermentation creates a much more flavorful (and slightly sour) crepe, and also increases the bioavailability of the nutrients in the batter. If you are curious, I can work out a fermented batter for you.

[@ChineseCookingDemystified]

Awesome - yeah, if you got a dosa set-up the only potential headache's that mungbean flour. Trevor's been great, really chill that he's given us full license to grab footage for these vids - I really think street food shots can help illustrate points here or there. As much as I'd love to go out and film some myself, still tough with our fulltime jobs :)

[@RovingPunster]

Mung flour i can get, but i rarely bother. I think you overlooked the point of my earlier post ... in general, i dont use the flour shortcut when i make multigrain batters for things like dosa, dhokla, et al. I always try to learn and follow a traditional approach (if something is the way they did it 100 yrs ago, im in) - in this case i'd use an appropriate mix of grains for the style i want, soak overnight, wet grind to a thick batter, then ferment 8hrs or so at 100F, and then season to taste and dilute for consistency ... same way as is done in restaurants (the ones worth going to). Whole grains keep far longer than their respective flours, so the result is that i avoid the need to keep a large assortment of specialty flours with fairly short shelf lives, the result tastes better, and working with raw materials instead of intermediate convenience products promotes a deeper and more complete understanding. Sorry to preech, but this is an integral aspect of my approach to cooking as well as most of my other hobbies. I always take a ground up nuts and bolts approach ... it helps keep me interested and still on a learning curve. 😁

[@RovingPunster]

Here is an example of a short vid on how to make a fermented batter from scratch for dosa or dhokla ... a good example of how to avoid the need for specialty flours. kzbin.info/www/bejne/mXaviZKNqt-FnNk Tip: double the soak time suggested by the vid to 8 hrs.

[@ChineseCookingDemystified]

Sorry for the delay in getting back to ya, things get busy around editing time. So the super traditional Tianjin Jianbing uses basically all Mungbeans (with a bit of millet), soaked then blended. Take a look at this video of an old jianbing shop in Tianjing - it's in Chinese, but hopefully you could get an idea with the visuals: kzbin.info/www/bejne/h2OqmYOLidetbJIm25s Basically, she talks quite a bit about what you just wrote about, so the two of you would definitely have a lot in common re philosophy! To explain our reasoning a bit... when we were testing, we tried out the traditional way and also the way we made here. The traditional variety is really good, is slightly tastier, but also has a very obvious mungbean flavor. For us, with this video, we asked ourselves "what would someone that wants to make Jianbing be looking for?" We felt it'd probably be someone that maybe studied abroad in China or something, and devoured some street Jianbings outside their college campus. They use the combo of mungbean flour/AP flour/either millet or cornmeal... so that's what we decided to go for, thus, 'street food style' :)

[@MThomasB]

Tapioca starch would be a better option over all purpose four. A true Jian Bing doesn't have normal flour in it. But this video was a huge help none the less.

[@Vinclum]

you're wrong.

[@xFirebird925x]

Jianbing from Tianjin is the best lol. I miss it so much.

[@CLTNY1]

Wow! Seeing this make me reminisce over all the jianbing guozi I ate while living in Beijing. Seriously, YUM. Now I am vegan so trying to think about how to convert this....will think it over....thanks for the recipe!

[@ssccvv0_0]

I spent 5 years in china and this was one of the most delicious foods I’ve ever had. Needless to say I would eat it almost everyday and sometimes twice a day😅

[@mikaelak90]

I wonder if poppadoms might be a good replacement for guobie

[@shagwaaone1432]

This is my most favorite food when I go to China!! Love love this!! Your recipe looks awesome! Thank you 🙏

[@milathecat5454]

Would ssamjang also work? To replace the bean paste you used?

[@cieqyu4796]

Hi, do you think the sauce used here would be similar to the one used in 酱香饼?

[@SL-st4gd]

北方的煎饼一般是用葱花代替青菜。还有现在街边的煎饼都是加入那种廉价的淀粉香肠，其实很难吃，还不如不放

[@ChineseCookingDemystified]

我见到天津的也有放生菜，不过我更加喜欢生菜的口感。街边的香肠真的很差啦，但我用了双汇王中王！哈哈哈哈哈，没办法，香肠是我喜欢的junk food~

[@SL-st4gd]

嗯现在大多放生菜了，小时候吃的大都是放葱花的。自己做就是有这个好处，可以选择质量好一些的材料

[@shilpanicodemus7048]

What thermometer are you using? Can it also be used to measure oil/pan temp when stir frying or deep frying?

[@kfu_thepianoman]

Thanks for this video. One question: I have watched several videos of people making jianbing on the streets and I notice that they often don't flip the jianbing (though, sometimes they do), so the egg ends up on the inside rather than the outside. Is there any difference if I flip vs if I don't? Why do the street vendors I've seen not flip the jianbing? Is it to save time, or just a preference thing?

[@Poppies__]

The egg is suppose to be on the outside. The correct way to make Jianbing Guozi is: pour the jianbing mixture on pan, then add egg on top, when the egg is almost solidified, you flip the whole jianbing over, so the egg side will be on the bottom touching the pan, then proceed to add the other stuffs like green onions, cilantros etc on top side of jianbing, and roll it up when done. This is the authentic way of how ppl make it in China.

[@ommk9650]

Man, I lived in Shenzhen for 3 years and moved home because I was caught out of the country during Covid 19. Recently I've been craving Chinese food and went to my local supermarket. Cooked lots of stuff but no jianbing nor Cheung Fun, both of which I crave. DId Jiaozi the other ... maybe jianbing next!!!!

[@AlexR2648]

Is the info for the Tianjin version missing from Reddit? I don't see it in the recipe post.

[@oggolf]

Jianbing are sooooo good! I try to have one here in Shanghai at least once a week 🇨🇳🍳

[@VWYL900802]

there's a jianbing vendor at t&t in canada. another name, or what the vendor calls it jianbing guozi.

[@aluislima.official]

The best Chinese recipe ever

[@lisapeoples4464]

FYI, there is a restaurant in Frisco, TX that serves these. iirc, it is called Original Taste.

[@joec.743]

I used to live in Qingdao for a few years lived off these things for 6 yuan. I didn't see much of these in southern China, but I went back to Seattle a Guy was selling these on the street in a food truck. making a killing. He had a bunch of different fillings. anywhere for $6 to $9 each 3 hot plates going at same time. great concept and product.

[@ChineseCookingDemystified]

Yeah down south you definitely don't see them as much, they're around though. I saw a joint in NYC selling them for $10 a pop... sorta feels like the Western places here in Shenzhen that sell hotdogs for 85 rambos - like, they're great and all but I sorta feel like being quick and affordable's part of the essence lol

[@joec.743]

@@ChineseCookingDemystified Shenzen great city! Lived in Zhongshan for 10 years. LOL. Yeah I have had my share in buying the 85rmb hotdogs and 110 hamburgers. Great Vids! Keep em coming!

[@adventurouseater]

Love this channel best teaching ever!

[@eezzomiller123]

I can't wait to make this! Can y'all do a video on 考冷面?

[@stephanieli7519]

We'll try~ But making 冷面 sheets are another project~lol. Or can you get it from your local Asian grocery store?

[@mikaelak90]

How about using poppadums?

[@RatatRatR]

dude, jianbing at home. that's beautiful

[@dellasyd]

Thank you guys for making this video. :-)

[@captainm7722]

EEE! You guys did it! Oh I love this. Thank you! Okay, so I have a question: I have an electric griddle with an analog heat control potentiometer. Would I be able to do a square-ish/rectangle-ish modified version of this, or do I definitely need to invest in a paella or similarly round pan?

[@ChineseCookingDemystified]

Cheers, yeah we ended up figuring it out! Using both the millet/cornmeal AND the mungbean flour was the trick :)

[@ChineseCookingDemystified]

Just saw your edit! How big is the pan? You could still make a circular shape and just make it a little smaller so that it's inscribed in the square-ish pan? Or you could totally just give a square shape a go - we're a touch worried that it might not spread super evenly, but I'd give that a whirl before investing in new kitchen equipment :)

[@praveensrinivasa2779]

please give us an alternative sauce. i couldn't find both bean sauce and fermented tofu

[@kopilkaiser8991]

I really want to make this as I tried in ChinaTown London, and then on I fell in love with the recipe! I WANT TO MAKE IT BADLY AND HAVE IT AT HOME SO i can make it and have it whenever I want to have this. It is a tasty, yummy, and delicious CREPE with Outstanding mindBlowing flavors!!!!🎉🎉🎉😂❤❤❤

[@petervlcko4858]

I love Chinese and Indian food this channel is awesome.

[@denny.wanderer]

me too! Do you know a good channel for authentic indian recipes?

[@nombreapellido7223]

Doc Holiday try kabitha's kitchen. Ive tried many of her recipes and they are great. Careful with Get curried. Tried 2 of their dishes, butter chicken and chicken korma. Butter chicken came out tasting like nasty candy chicken and korma Chicken came out bitter.

[@denny.wanderer]

thanks! I have already found 3 excellent indian cooking channels on my own. Check out Vahchef, Nisha Madhulika and bharatzkitchen ;) I have tried already a couple of recipes from each channel and they turned out so good! I switched to indian cuisine for a while because I didnt wanna overdo these epic chinese dishes. Another tip: If you like indian beverages try the "instant thandai" recipe by Nisha Madhulika and this recipe for kashmiri chai: /watch?v=vbyclrzTrDU

[@TrogdorBurnin8or]

Are street food vendors using a double boiler for this?

[@whatnextkai1294]

We can now get Jianbing here in London thanks to Pleasant Lady in Soho or Spitalfields.

[@phlarrdboi]

what at 05.30 is he mean by 'diddo fothy uthe sigh'? I have been trying to fry these right but i can't get it to come out right and i think i don't undestand the instruction :'( chinese cooking mystified by american speech patters

[@_Haunt]

Ditto for the other side, as in do the same for the other side

[@denionscreen]

Thank you very much for the recipe! Noticed, that you forgot to mention the 100g of water for the guobie (you have it in reddit post) - "this is a pretty dry dough")

[@ChineseCookingDemystified]

Oh damn, well... not much I can do about that now :/ It's with this sort of thing that I really miss KZbin annotations.

[@FoodXBert]

I love jiangbiang

[@janellew8652]

looks very good

[@deborahtinsman6410]

I have had something similar called Shangdong dabing in Jingdezhen. Delicious.

[@astrocube]

What brand of the sauce you are using?

[@LavenderChocolates]

where to get those pans?

[@emilylouise9705]

I love these! The process of making them looks complicated, but I might actually give it a try!

[@abc314pi]

Can you guys do a recipe on how to make 烤冷面？ I miss it so much and would appreciate a recipe

[@mikeloo7049]

The lazer thermometer part shocked me. Serious Scientfic cooking.

[@ChineseCookingDemystified]

Haha 80 CNY on Taobao :) Super useful gadget. Makes deep frying SO much easier too

[@johannesg.7245]

Hey I was wondering what kind of gas cooker you use. Thanks for the great videos !

[@jessicadakotah179]

If you’re in the US, you can usually find Mung bean flour at Indian stores.

[@41walmart]

thanks for the receipt

[@karmicbabe]

In the other street food videos nobody used two eggs. I think overdoing the egg will spoil the taste and turn it in to an omelette. Perhaps you weren't sure if it was going to hold together and that's why you added two eggs. This is very similar to the Indian dosa but in India batter is made after soaking and grinding rice and urad Dal in a preferred proportion after which it is left to ferment overnight. The mung Dal dosa is called pesarattu.

[@ChineseCookingDemystified]

We added two eggs to this one because when I order it I always like to ask for two eggs. Personal preference, won't make a difference either way. You can also obviously do one egg.

[@absolutezippo7542]

Looks a lot like Banh trang in Vietnam! Honestly delicious!

[@larswesterhausen7262]

I use a 13" electric crêpe maker. The Jianbing is smaller this way, but it works a treat. The filling is just egg brushed on the crêpe, oyster sauce, shredded lettuce, scallions and a crispy fried wonton wrapper.

[@ChineseCookingDemystified]

Yep, someone over on reddit was saying the same thing - they use an electric crepe maker and it comes out great. And fried wonton wrappers are totally a good sub for Guobie! I can see why restaurants outside China use them. For me though, if I'm gunna be deep-frying Wonton skins though I feel I might as well just whip up some guobie... the dough itself is pretty easy, they keep pretty well, and I personally much prefer the heftier crunch they give :)

[@riceandpotatoes]

Makes me miss all the street food of China 😭

[@SK-he5yj]

brilliant video. Very descriptive and informative. Is there a way to get the crepe real crispy like the street version?

[@stephanieli7519]

Some street vendor use a totally different batter, I'm not sure whether you're talking about those. But this is one is quite crispy in the center too.

[@0_yprh]

Why Chinese cooking so difficult? I just made today my first Beijing duck at home. I never tried one so bad as mine...: (

[@zekewang869]

Beijing duck can only be made with proper equipment and major skills. I'd say 99% of Chinese never tried to make it at home

[@KeilaET]

Walmart sells wonton strips where you would buy croutons, you could use that instead of tortilla chips

[@MsLansones]

Yay! Been wanting to make this!

[@ChineseCookingDemystified]

You have some of the equipment? We were a little worried that this one might be hard for people to replicate :/

[@MsLansones]

Chinese Cooking Demystified I’ve got the tools but ingredients I will have to visit a few markets to find the right ones. 👍. 🙂

[@ChineseCookingDemystified]

nice, if you're doing the whole recipe as is with no subs the only weird ingredients should be red fermented tofu, sweet bean sauce, and mung bean flour. of those, mung bean flour's the only critical one. as Nelumbo Nucifera was talking about and we went into in the reddit post, you could also use pure mungbeans if that's all you can find. the guobie's also possible to sub in fried dumpling wrappers or even tortilla chips, sweet bean sauce can be subbed with hoisin, and while red fermented tofu's really nice in the sauce it's not critical :)

[@jackedwards2363]

Where get

[@ericfrancis7816]

Soooooo... when can we come visit y'all for the tour of all the great street food? :)

[@priscodepita5712]

My favorite Chinese breakfast

[@simmonslack9088]

Thanks for your research guys. You rock !

[@Checkmate1138]

Can I use pancake batter?

[@ChineseCookingDemystified]

... no? You could makes some pancakes instead though?

[@Checkmate1138]

@@ChineseCookingDemystified Why not? What's different about pancake mix, if you just layer a thin amount on the pan?

[@ChineseCookingDemystified]

@@Checkmate1138 Mungbean flour. It's basically essential, else you'll find your Jianbing sticking.

[@nurhaiazazare7621]

I like ur video so informative

[@wayneholland9985]

The best I have seen........ Something to raise the pan so that it’s not so close to the flame. On the street, they generally got a good 2-3 feet of distance between the heat source and the pan........Me thinks it should be 2-3 inches.

[@stephanieli7519]

Yeah, we've try different methods mimicking the street vendors' stove, but the best we can figure out is this, still works, just need to be patient, lol.

[@louisphilips6169]

Awesome

[@vincentl1208]

thank you for the recipe, im curious your pan type brand and size may i know it?

[@maryma2969]

You don't need a special pan .I think any castiron flat pan can do.

[@donaldasayers]

A quick google and all the ingredients are available online in the UK.

[@ChineseCookingDemystified]

Awesome! And yeah, the English speaking world's probably the easiest place to source Chinese ingredients outside of East Asia... all just depends on the desire to buy :)

[@McManda420]

Ayeeee! My restaurant in Bloomington, Indiana has these! Come to Zero Degrees Snow Ice and Boba Tea and I’ll make one for ya 😂

[@soschadao]

The place near my house sells it with pork floss too, its really filling

[@theressagestani7939]

4am and I'm torturing myself watching this recipe that I know I wouldn't be able to do at home 😭

[@rifq3333]

Awesome!! Could you make You Tiao or maybe Gua bao?

[@ChineseCookingDemystified]

Yeah I think we gotta do Guabao one of these days, haha

[@vinuVA]

Are you in china or in singapore?

[@ChineseCookingDemystified]

China, Shenzhen :)

[@vinuVA]

@@ChineseCookingDemystified oh shenzhen , I 've heard it's a beautiful place.Did you shoot or uploaded any videos like sight seeing around your city ?

[@blathum9]

for the crunchy filling I fry Jaozi skin a lot faster with similar results.

[@MobaCry]

I think a sauce is missing. Looks a bit dry compared to the one I used to eat in Beijing.

[@lizard4ever]

this is amazing thank you so much

[@Ucceah]

awesone!

[@gemne3189]

还是绿豆的有特别的香气啊 建议代购

[@thisissteph9834]

或者自己泡绿豆直接用搅拌机打浆也行～

[@typhooonn]

You must be a good tech writer

[@vijayrajendran6523]

I thought the chinese girl didn't know English so the guy is narrating for her but at the end she just shocked me with her English 😁

[@ChineseCookingDemystified]

Haha yeah, Steph's a professional translator... her English's great. Just a bit smoother when a native speaker does the narration :)

[@barbaracovey]

You can get this at the Portland Saturday Market. 🌝

[@ve11y]

This was my favorite when I was living in China... I hope you make fan tuan (sticky rice roll) next time...

[@tybrady1935]

I saw a jianbing video and it was 100% mung beans for the batter. It looked like the beans were soaked, but not cooked, the beans were blended with water and that was it, nothing else.

[@DonCuevas06]

Although I would never make this complicated snack, if I did, I'd sub chicharrón (Mexican fried pork skin) for the crispy part.

[@ChineseCookingDemystified]

Honestly, that sounds really good. The one variable I could think of with chicharrón might be structural integrity - I think that when you got something like this... when you bite into it it should easily break and not take the whole piece (of whatever it is) with it. It's been ages since I've had chicharrón though, so I forget whether that'd be something to consider or not :) Regardless, sounds like a cool experiment!

[@SL-st4gd]

actually this is not even close to complicated in chinese standards

[@prius6049]

Its 1am right now and I’m fucking 饿了

[@uziemac8761]

can you try 羊肉串！！ please! 谢谢死了 I've never figured out the spice mix, or the cut of 羊肉

[@mikeschmidt6041]

Thank you 🤤