Why did pancakes become such a hot item in New York?

According to the "New York Times" report, at UrBAnSpace Vanderbilt in midtown Manhattan, Americans Brian Goldberg and Jianbing

Su Yongbang of Company operates "Laojin Pancakes" ”, their pancakes are based on Chinese pancakes, but modified to suit American tastes.

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 upon request, according to the introduction. Each pancake is painted ("like calligraphy," Goldberg says) with hoisin sauce, which is sweeter than sweet noodle sauce, and Lao Gan Ma chili sauce, which is also sold by the jar.

Add cilantro and fried wonton wrappers, then the extravagant fillings: caramel-colored roast pork, oily-skinned roast duck, and shredded dark chicken soaked in Shaoxing rice wine. "It's American," Goldberg said. It's not like a snack, more like a sandwich, but it's equally delicious, but it tastes a little awkward, because after biting into it, the pancake will split and the fillings inside can't be covered. In terms of price, such a "customized pancake" can usually be sold for 15 US dollars, which is about 103 RMB.