Scrambled Egg Pancake

Scrambled Egg Pancake

　　In ancient China, "bing" (饼) was a general term for various types of flour-based food. The Shuowen Jiezi dictionary states: "Bing refers to flour-based food." Those baked or cooked on a griddle are collectively called "lu bing" (griddle cakes). Xinjiang County offers a wide variety of griddle cakes, among which the scrambled egg pancake stands out.

　　Locally known as "xiao xuan," the scrambled egg pancake is made by first cooking a scallion pancake, then attaching a layer of beaten egg to one or both sides. With its thin, fragrant crust, the pancake is rich yet not greasy, and free from any fishy taste, making it a unique specialty of Xinjiang County.

　　Features: Fragrant, crispy, soft, and tender—suitable for all ages.