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Oct 19, 2011 05:42 PM

葱抓饼 cong zhua bing recipe not 葱油饼

I am looking for a cong zhua bing recipe, the kind they make in taiwan...distinctly different from scallion pancake or cong you bing. see picture for examples, or this video of a vendor in taipei (i actually ate at this stall many times, his was by far the best)

so anyway, I would be very grateful to anyone who could give me good recipe/technique.

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    1. re: scoopG

      the lard is what makes it so good.....

    2. I did a ton of research in trying to perfect my cong you bing recipe at home. As far as I know, the dough recipe isn't any different. I think quianning's suggesion of the use of lard might be key, as well as practicing that technique of pushing and scrunching the cooked bing to separate the layers. I'm assuming you don't need help with toppings.

      There is this, with some helpful links at the bottom:

      This video shows how you can scrunch cong you bing and see the layers. Though obviously what you want is to roll the dough very very thin, not thick like in the video. I wonder if you used a tortilla press after you coil the dough, since the vid you shared shows them using a press.

      Hope that helps some, I may be way off. But I think in any case it's going to take a bit of experimentation on your part to replicate cong zhua bing.

      1 Reply
      1. re: mlou72

        mlou's advice looks spot on to me. i went through a similar phase of trying to replicate a Xian street food, 牛肉酥饼 (crispy beef pancake), and really lard (tallow in that case) and pressing the dough correctly were the answers.