Jianbing Guozi, probably one of the top five most popular Chinese street foods. We’ll need some equipment and adjustments to make this on a home stove, but the end result is that same real taste that you’d get from a street vendor.
Most Jianbing also have that crunchy guobie cracker in the middle, which we’ll also teach you how to cook. The original Tianjin style is also very similar (but uses pure mungbeans), which we’ll talk about in the reddit post. This style is the street foot style that you’d get in Beijing, Shanghai, or wherever.
Big thanks to Trevor James, a.k.a. the Food Ranger, for letting us use his great Jianbing footage in Beijing. If you love food and travel shows, be sure to check out his channel – they go to some of the best restaurants and street food in China. The full video on Beijing street food with the Jianbing is here:
As always, here’s the detailed, written recipe over on /r/cooking:
We’ve also started to make smaller sort of ‘recipe cards’ that’re cell phone/printer friendly to use in the kitchen:
Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) 🙂
We’re Steph and Chris – a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China – you’ll usually be watching her behind the wok. Chris is a long-term expat from America that’s been living in China and loving it for the last nine years – you’ll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you’d get in China. Our goal for each video is to give you a recipe that would at least get you close to what’s made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients – but feel free to ask for tips about adaptations and sourcing too!
Jin Bing woods ax it's a street food staple and we've all eagerly watched the genbank makers work their magic either early morning or late night but before we get into it you should know this is kind of a street food only thing here uses some specialized equipment and there's a lot of technique to it so you'd have to be sort of crazy and obsessed to make it at home so obviously that's exactly what we're gonna do show you how to make Jen Bing at home but first let's talk some equipment most critical thing that you need here is a large cast iron pan you could use a pie a pan a Mexican Kamal a dosa table really anything that's big enough and would heat evenly now at home a griddle is a little too close to the flame and could easily burn the center so we've got to use something to raise the pan this is a dedicated little widget for this but you could also just double up on gas burner covers second most important tool that Jen Bing spreader this will help make sure that your pancakes thin and even you could use a crepe spreader or just find a small piece of wood drill in a hole and insert a chopstick lastly you're really gonna want some sort of sharp scraper like this this is going to help separate the pancake from the pan for when we flip it a metal bench scraper should also work fine so our dough is 180 grams all purpose flour 60 grams millet flour or fine cornmeal for color and 60 grams mung bean flour I know that mung bean flour might be a little hard to find but it's gonna help make this pancake much less sticky so assuming you're no pro you're really going to want to include it as an aside the original can jean style Jen Bing are actually pure mung bean flour but we went with this combination because that's what you'd usually find on the street to that add 420 grams of water give it a solid whisk then add in a teaspoon of Chinese five-spice powder and a teaspoon of salt after mixing your batter should look roughly this consistency so we're gonna brush two different sauces on to our Jenn Bing first one's easy enough just some bog-standard mass-produce Chinese chili sauce second one's gonna be a mix of two parts tandem and young sweet bean paste two parts sugar and 1 part non rule or red fermented tofu give it a good stir and now to make our gen Bing lightly brush a tiny layer of oil onto your pan not too much because we don't want the batter to fry now something that we found is it helps to start off on a lightly preheated pan 90 degrees centigrade to be precise with the flame off add in two and a half ladles of batter push it back and forth and the other way too to get a little cross now it should be easy to spread your batter in a circular motion around the pan once it's nice and even turn on the flame back to medium-high crack two eggs on top of the pancake break them up and spread them evenly around to make everything all pretty optionally sprinkle some black sesame seeds over the pancake and now this has got to cook I know Street food vendors can pump these out in like a minute but at home over the stove is a different animal on our setup this takes about five minutes before it's ready to flip at this stage another thing that we like to do to help it cook evenly is up the heat to high and move the pan around a bit to get all those edges so after about five minutes your gen Bing should look a little puffy and have some air bubbles sprinkle some cilantro on top then begin to scrape around the edges of the pancake to separate it from the pan some parts might be a little tougher than others so just be patient with it then flip brush on your sweet bean paste mixture then your chili sauce now crack somewhere that crispy fried dough into your Jenn Bing now I guess I assume that you don't have some guapea so let's do a detour real quick to make will be a combined 250 grams of all-purpose flour 1 gram baking soda one piece of red fermented tofu and five grams of salt mixing on speed one for five minutes this is a pretty dry dough so after five minutes it'll still be a little crumbly so finish forming it by hand cover and set aside for 20 minutes to let the dough relax cut the dough into four sections roll it out a bit to get it started and pass that through a pasta maker on the largest setting then pass it through again on the second smallest setting to make a long sheet cut that sheet into roughly three inch by 8 inch strips chop a bunch of little holes in them and these are ready to fry heat some oil up to a blistering 190 degrees Celsius carefully lay a sheet of dough into the pot so some nice bubbles start to form then flip to the other side let that fry for about 45 seconds flip and ditto for the other side take it out rest on some paper towels and now we've got some crispy bubbly cool beer right so jianbing optional ingredient time we like some lettuce for some extra crunch and of course what would a Jin Bing be without some mystery meat some extra cilantro or spring onion for good measure and we are ready to roll it up to make it easier to roll up though crack the fillings then fold over each side of the Jin Bing cut down the middle stack the two halves on top of each other and put in a bag or a wrap in a napkin and now you have Jin Bing just like you'd get on the street the only thing that's missing is a little plastic to-go bag I hope you give this a try check out the scription box for whether laying with detail recipe and subscribe for more Chinese cooking videos you