Know Your Jianbing From Your Jidan Guanbing So You'll Never Starve Again

Jianbing (煎饼) may just be Beijing's most popular and most readily-available street snack of all time but how much do you really know about it? Do you feel confident enough to come to the stool and order one with everything on? And what’s the difference between jianbing and jidan guanbing? Ok, I know it’s a lot to take in at once but have no fear, by the end of this blog you'll be a jianbing expert.

First, some basics: there are two popular types of jianbing:

1. Jianbing guozi (煎饼果子)

People say that jianbing guozi originated from Tianjin, and that it has been favorite breakfast food among beifang ren for a long, long time.

What goes into making a jianbiing guozi?

a) Splash some oil on a round skillet;
b) Spread the batter, made out of wheat, grain flour, and water, on the skillet;
c) Cook for two minutes, then crack an egg onto it and use a spoon to spread the egg over the entire crepe-like base;

d) Sprinkle some chopped scallions and cilantro onto it;
e) Flip it over, wait for another minute;
f) Slather some sweet bean paste or chili sauce onto it;

g) Place the premade fried dough sheet (薄脆, baocui) or deep-fried batter (油条, youtiao) onto it, and fold the jianbing;
h) Serve, steaming hot, and juggle between hands as you try to stuff the piping-hot mess into into your face.

See, not hard at all. Sometimes watching the skilled shifu making this seemingly simple but oh-so-delicious snack is like watching a performance. We love the crunchy fried dough sheet in it or the chewy deep-fried batter. They will always ask you if you want the chili sauce – if you're unafraid of the harmless spicy taste, a yao will bag you some. Sometimes the batter comes in green or black, a color that comes from additional mung or black beans.

Other: Add one more egg by saying “liang ge jidan,” or add some sausage, too.
Price: RMB 7-20
Where to try: The stools often next to the cart, also try Huangtaiji 黄太吉, Jianguoer 煎果儿食堂, or Jianbingxia 煎饼侠.

2. Shandong jianbing (山东煎饼)

Basically, this type of jianbing is twice as large as a jianbing guozi, more crispy, and not as fancy; sometimes only a wrap with some green Chinese onions or lettuce.

Price: RMB 4-7
Where to eat: Street stalls

Bonus:

3. Jidan guanbing (鸡蛋灌饼, egg-filled jianbing)

Do you sometimes mix up jidan guanbing with regular jianbing? The ingredients may not be that different (egg, flour, and lettuce) but there are a few simple ways to differentiate the two. Jidan guanbing originate from Henan and are way smaller than jianbing.

How jidan guanbing are made:

a) Splash some oil on a round skillet;
b) Put the premade dough on the skillet;
c) Poke the dough to release any steam before pouring the scrabbled egg on top;
d) Cook for a few minutes;
f) Move off the heat and slather with paste. Serve with lettuce.

Other: Add bacon for the perfect hangover snack.
Price: RMB 5
Where to eat: Street stools

Now you know the difference between these three snacks, you might want to see what your jianbing says about you, or you can learn how to make your own at home courtesy of this recipe from Beijing Hao Chi.

More stories by this author here.

Email: tracywang@thebeijinger.com
Twitter: @flyingfigure
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Photos: The World of Chinese, Lashou, Xiachufang, Tracy Wang