Grandma Liu’s Scallion Pancakes – Authentic Ingredients, Delicious Taste

“Grandma Liu’s Handmade Scallion Pancakes” shop owner Guan Hua pointed out that scallion pancakes should be sliced immediately after being taken off the pan to preserve the green color and aroma of the scallions. (Photo by Feng Huiyi)

Grandma Liu’s Handmade Scallion Pancakes follow the making method passed down from an elderly man from northern China. The shop has been operating on Minquan Road in North District, Taichung for 15 years. (Photo by Feng Huiyi)

Located on Minquan Road in North District, Taichung, “Grandma Liu’s Handmade Scallion Pancakes” has been in business for 15 years. The scallion pancakes, inherited from northern Chinese recipes, are crispy layer upon layer with an overwhelming aroma of scallions, leaving customers coming back for more.

Grandma Liu’s Scallion Pancakes are run by two moms who returned to the workforce. Shop owner Guan Hua said that over ten years ago, the previous owner moved to mainland China to develop their business. With her cooking skills, she transitioned from an accountant to a chef, starting to sell homemade staples such as scallion pancakes, savory pies, and dumplings. Initially, they only offered takeout and frozen food for customers to cook at home. Later, as regulars increased, they set up a few dine-in seats so guests could enjoy freshly made food on the spot.

Grandma Liu’s scallion pancakes are based on the recipe from an elderly man from northern China. The dough is thicker and made with high-quality all-purpose flour known as “powder-core flour.” The scallions kneaded into the dough come from Changhua’s powdered scallions, which have lower moisture content and a richer fragrance. The preparation process, including blanching and resting the dough, must be done meticulously without shortcuts. The resulting dough has rich layers. When fried in hot oil for just one or two minutes, the outer layer turns golden. Once taken out of the pan and sliced immediately, the scallions inside remain bright green.

The texture is crispy on the outside and soft yet substantial on the inside, becoming more flavorful the more you chew. Compared to the thin, crispy scallion pancakes common in Taiwanese style, these have a heartier bite and are less greasy. Sliced immediately after frying and sprinkled with salt and pepper, the aroma of the dough and scallions creates an irresistible taste. Some customers even say, “It’s fragrant when hot, and flavorful when cold,” praising how delicious Grandma Liu’s scallion pancakes are even when cooled.

Guan Hua said that making these everyday staples is all about using genuine, high-quality ingredients. With good materials, the true flavors of the ingredients can truly shine — and that’s the main reason why Grandma Liu’s scallion pancakes are so popular.