China pancakes improved by American chefs are very popular in new york. How much is a few hundred yuan?

March 26th news, March 22nd, The New York Times website published an article by journalist Ligaya Mi Shan, The Fun of Eating Pancakes in new york. Excerpts from the article are as follows:

In China's comedy Pancake Man, a street vendor wears a cloak and wields raw materials as weapons: raw eggs and a handful of chopped green onion. "It doesn't matter who I am," he said. "Harmonious society is the most important."

Some people may say that those simple snacks he sells on the street-egg rolls below and delicious pancakes with crispy fried noodles in the middle-are great contributions to the world.

First, scoop a spoonful of batter onto a round iron baking tray. Then sprinkle an egg or two on it. The practice in Beijing is to turn it over and bake it; Don't turn it in Shanghai, make it crisper.

The order of ingredients used in different places is also different: sprinkle with chopped green onion, coriander and mustard tuber; Thickly coated with sweet noodle sauce and Chili sauce; Fried dough sticks are still crisp. Pancakes are folded into three sections, then folded again or cut in half and handed to customers for steaming.

In new york, pancakes were once unknown, and occasionally they can be seen in Flushing, Queens, where immigrants from China gather. But now, some chefs are trying to make it a common and important part of the city's food scene like tortillas and fried bean balls.

According to my careful study of local pancake vendors, I think this may be a difficult task. I have eaten sticky pancakes with sauce dripping like sugar, wet pancakes with minced beef and a little ketchup, and satisfied pancakes with elastic hot dog strips hidden.

Several better versions have been proved by American-born chefs, instead of inheriting the tradition of China. Brian Goldberger and Jian Bing of Laojin Pancake.

Sue of the company found pancakes while studying Chinese in Beijing. They looked at this snack with the enthusiasm and awe of the converts.

20 12 when Lao Jin Pancake opened in Hong Kong, he invited a Beijing vendor whom he called Master Ban to train employees. In the early business plan, it was originally named "Goldberger's China Pancake". Starting from 20 15, he opened a series of guerrilla stalls in Manhattan. In June this year, he was in UrbanSpace in midtown Manhattan.

Vanderbilt rented a booth.

A small team of chefs wearing "Lao Jin Pancake" hats and "Lao Jin Pancake" T-shirts are in charge of six baking pans, all of which are on fire. The batter is a mixture of mung beans, rice and wheat flour, filled with "secret" spices and coated with an egg, but more can be added as needed. Every pancake is coated with seafood sauce ("just like calligraphy," Goldberger said) which is sweeter than sweet noodle sauce and Laoganma Chili sauce, and this sauce can also be sold in cans.

Add coriander and fried wonton skin, and then luxury fillings: roasted pork with caramel, roast duck with shiny skin and shredded black-bone chicken soaked in Shaoxing yellow wine. "It's Americanized," Goldberger said. It's not like a snack, it's more like a sandwich, it's just delicious, but it tastes a little awkward, because after biting it, the pancake will crack and can't wrap the filling inside.

In China, the price of street vendors' pancakes is less than $65,438 +0. Here, the highest price is 15 USD (about 103 RMB).

When Sue was a consultant in Shanghai, she brought a baking tray to the office and made pancakes for her colleagues in China (they all thought he was crazy). Last April, he and his childhood friend and college roommate Tadesh Inagachi founded Jianbing at a stall in the Smorgasburg food market in Brooklyn.

Company. Last autumn, they opened a lunch counter in Sunset Park, an industrial city in Brooklyn.

I like the pancakes I have eaten, but I think I may just regard these Americanized pancakes as the transformation of sandwiches. Later, I began to see the charm of pancakes in Kip Bay, the new store of Tian Fei Pig Pancake Food Car.

Li You was born in the northeast of China. She runs Tian Fei pigs with her Tibetan friend Doga Tsering from Sichuan. Their batter is made of mung bean flour, wheat flour and another kind of flour that Li You doesn't want to disclose. It is simpler and richer than the competitors. You beat two eggs on the pancakes without asking me to make them thicker.

I could have just eaten pancakes, and now I almost regret not doing that. Only garlic sausage (but not enough) and minced meat were left when I went. Dried meat floss is a kind of spider web, which usually tastes like a mixture of salt and sugar, but the meat floss here tastes like air.

So I went to the magic fresh snack bar Queens, which is located behind the food court of the New World Shopping Center in Flushing. I finally realized the pleasure brought by pancakes.

It's just a pancake decorated with yellow and white eggs, coriander, sauce, pepper, ham and a large rectangular chip. It won't break when you put it in. It's so hot that I can hardly hold it. I finished my pancakes and soothed my burned fingers numb with happiness.

It costs $5. Pancakes in the bubble tea shop and the fast lane of food stalls on the first floor of Flushing Gold Shopping Center are all cheaper than it. The counter there looks dirty, but the chef is eating the pancakes she just made for herself. I think this is a good sign. It can't compare with the magical combination of fresh, sour, salty and sweet, but it only costs $3.50, and it uses eggs laid by free-range chickens.

Everyone seems to be adapting to this era. Li You told me that immigrants from China and Mexico worked side by side in the food truck of flying pigs. "None of them can speak English," she said. "But they can understand each other."

Born in the northeast of China, Li You and his Tibetan friend Doga Tsering from Sichuan run Tian Fei pig pancakes together. Tian Fei pig's batter is simpler and richer than competitors'. (The New York Times website)

US media: China students sell pancakes for $8 in the United States, and they sell 150 copies a day.

Reference News Network reported on April 22 that the US media said that pancake stalls have made great strides in North America, and it has become the latest display of Beijing's cooking soft power. Although from humble origins, spreading pancakes is an art.

On April 20th, The New York Times published a report entitled "China Pancakes" Immigrating to Manhattan ",saying that pancakes from China landed in the San Francisco Bay Area, swept Seattle and settled in Portland. Now, they are very popular in Manhattan, and can be seen near Washington Square Park, Midtown and Columbia University.

According to the report, pancake is a kind of street pancake from northern China, which is made of eggs, peppers, sweet sauce, coriander, green onions and crispy fried pancakes. This is the latest demonstration of Beijing's soft power in cooking.

In Beijing, Tianjin and other cities in the north of China, pancakes cooked in street dining cars can be eaten while walking, and can also be used as hand warmers when the weather is cold and Siberian winds blow. In the high consumption area of Beijing capital, the general price of pancakes is around 5 yuan.

Although from humble origins, spreading pancakes is an art. Brushing with secret sauces-usually some sweet sauces and bean paste-can enhance the flavor of pancakes, suppress peppers and remove the flavor of coriander and green onions.

This is why yolanda Lee and Doga Tsering, good friends of Pace University in new york, spent several months in northern China at the end of 20 14, studying from one city to another. They tasted pancakes for more than 100 minutes and learned from street masters. They are usually happy to teach them skills.

Ms. Li said: "After that, we both gained 20 pounds, no kidding."

According to the report, 25-year-old Ms. Li is from Beijing, majoring in marketing and art history, and 26-year-old Doga Tsering is a Tibetan from Sichuan, majoring in finance. They want to reproduce the classic pancakes in new york, but there are some changes.

On June+10, 5438, their bright yellow dining car "Flying Pig Pancakes" took to the streets of Manhattan to serve the students near the Business School of new york University, attracting some people who had lunch in midtown. Every Monday and Tuesday afternoon, they set up a stall on Broadway outside Columbia University. Ms. Li said that this dining car is suitable for making pancakes, and French pancakes have been made before.

At first, we wanted to open a very, very small restaurant, but obviously, the rent in new york was too high. But then I realized that the idea of food trucks was better because pancakes were originally sold on the street. "

The fast food truck sells authentic pancakes in Beijing at $8 each-about 10 times the price in Beijing.

Ms. Li and Doga Tsering's trip to northern China seems to have paid off. Their pancakes capture the essence of their hometown, even more delicious than many pancakes in Beijing, because they are more crisp.

Flying pig pancakes also add rare elements in China. Once, I ordered a pancake with two eggs and fresh lettuce. In Beijing, it takes courage to allow hawkers in hutongs to join a piece of lettuce of unknown origin.

But this is America, and flying pig pancakes are very big. Don't expect to eat this monster while walking. It's the SUV in the pancake. Pancakes are put in a small box and even knives and forks are provided. Take one at noon and your stomach will have a good rest for the rest of the day. You won't be hungry when the sun goes down.

Ms. Li and Doga Tsering said that the reason for this production is because of the restrictions of French pancakes. The frying pan equipped with this dining car is designed to make pancakes bigger than Beijing pancakes, but the cost is also higher.

The report said that the two also added some special ingredients to the menu. If Beijing pancakes are not to your taste, you can add their special pork belly. The price of tuna meat pancake is $9.50. They even serve gluten-free pancakes.

They said that business has been very good, and they sell about 150 pancakes every working day. These two entrepreneurs are not the first to supply China pancakes in the United States. Someone once sold pancakes in Seattle. Others sold it in the Bay Area. Others sell pancakes in new york. Pancakes even landed in London and Manchester in Europe.

As a symbol of the times, Ms. Li said that she and Ms. Tsering attracted investment from China. They plan to expand flying pig pancakes to the hometown of pancakes: Beijing. They can sell a pancake that has passed the strict inspection of the new york Municipal Health Bureau. This is a selling point in China, because customers in China are not sure about the origin of street food.

Ms. Li said: "We pay attention to food safety and make the whole production line transparent."