When did the earliest pancake fruit appear?

Beijing has pancake fruit, and Tianjin also has pancake fruit. Beijing's fried dough sticks, Tianjin is called fruit; Crispy in Beijing and Guo in Tianjin. It is said that when Tianjin first opened its port, it was all immigrants from Shandong, bringing pancakes and batter from Shandong to create pancake fruit. Beijing was introduced from Tianjin in about 80 years. Tianjin's pancakes are a mixture of bean flour and corn flour. Pour a spoonful on the iron plate, steaming, spread out with small pieces of wood, a little thick, a little fairy, a little texture, and spread an egg. The fried dough sticks or crispness wrapped inside are different from the food. It's really fried very thin and crisp. I'm afraid it's a little dry to eat alone. The most comprehensive seasoning: Chili, batter, chopped green onion, coriander powder, and some stalls are still adding leeks and bean curd. Pancakes are very big, fried dough sticks are very thick, wrapped in raw materials and coated with spices, and delivered to you like a giant. They are very hot and big. Open your mouth and bite off the soft and chewy bean skin pancake. The first thing that permeates you is the smell of the noodle sauce, and the crispy pancakes inside make you satisfied, followed by leeks, spicy, coriander and chives. . The aftertaste was presented in turn, and the fragrance was fragrant, which spared Liang for three days. Pancakes in Beijing are pancakes spread with wheat flour, which are sticky and sour in the mouth. The fried dough sticks/potato chips rolled inside are also different from those in Tianjin. They are light yellow and not fried thoroughly, and the ingredients inside are also light yellow sauce.

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