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Jian Bing in SF?

v
vulber Dec 1, 2011 12:26 PM

One of my friends from Beijin has told me for so long about his love of jian bing - which Yelp in the past has not indicated is available anywhere in SF. My desire to try it again was re-kindled when I read about Jean-Georges' love for it too: http://blogs.wsj.com/scene/2011/12/01...

is there anywhere in SF where i can try this?

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  1. grayelf RE: vulber Dec 4, 2011 10:12 AM

    I was really hoping you'd get some responses. I even went through 50 pages of SF foodspotting in hopes of finding a mention. I've only had it at a food court stall in Richmond, BC where it is delicious. Hope you find it and post!

    3 Replies
    1. re: grayelf
      d
      dump123456789 RE: grayelf Dec 4, 2011 03:32 PM

      Yelp'ers mention it being available at Everyday Beijing in San Mateo on weekends as recently as last month. Don't know about SF though.

      1. re: grayelf
        Chandavkl RE: grayelf Apr 6, 2013 10:54 AM

        Plenty in LA if you ever visit us.

        1. re: Chandavkl
          v
          vulber RE: Chandavkl Apr 6, 2013 12:37 PM

          just booked my trip to beijing so i think i can wait :)

      2. Melanie Wong RE: vulber Mar 4, 2013 11:25 AM

        If you're still on the hunt for jianbing, here's the word from hyperbowler on Beijing Restaurant's.
        http://chowhound.chow.com/topics/8565...

        7 Replies
        1. re: Melanie Wong
          o
          oniontears RE: Melanie Wong Mar 4, 2013 02:56 PM

          Has anyone tracked this guy down? http://jianbingjohnnys.com/

          From twitter it looks like he was out and about as recently as Feb. 8 at the East Bay Bike Party.

          1. re: oniontears
            Melanie Wong RE: oniontears Apr 5, 2013 10:07 AM

            Jian Bing Johnny's out tonight at art murmur. Bummed I can't be there to try it, hope others can.
            http://twitter.com/#!/JianBingJohnnys...

            1. re: Melanie Wong
              Dave MP RE: Melanie Wong Apr 5, 2013 03:49 PM

              Thanks for this tip! Might be able to check it out, and will post if I do!

            2. re: oniontears
              s
              sugartoof RE: oniontears Apr 6, 2013 06:00 PM

              I spotted that cart, and wish I knew at the time what he was serving exactly. It still caught my attention. Hard not to stop and watch this guy working, slow and methodically. The crispy pieces were pretty large (like shrimp chip sized) and he was flipping the crepes with a piece of wood.

              1. re: sugartoof
                ...tm... RE: sugartoof Apr 6, 2013 08:51 PM

                I stopped by around 7 and got a jian bing. I haven't had one before, so I can't do many comparisons, but this was quite good. The crepe was of very even thinness (he told me it was soybean flour and wheat flour) and the egg was perfectly done. The interior crispies were still very crisp when I ate them, and the 2-3 condiments brushed on really brought the package together. I think they were a fermented soybean sauce, and a chili sauce--I think nuts were involved in it. It's definitely worth the $5 dollars minimum donation.

                 
                 
                1. re: ...tm...
                  Melanie Wong RE: ...tm... Apr 11, 2013 10:52 AM

                  Glad you got a chance to try it. I heard he had to close up early and left some potential customers in the dust.

                  1. re: ...tm...
                    m
                    marilees RE: ...tm... Apr 10, 2014 10:00 AM

                    any more Jian Bing Johnny's sightings recently?

            3. t
              theSauce RE: vulber Oct 4, 2013 01:26 PM

              Tian Jin Dumplings on Franklin St. in Oakland Chinatown (a food stall) across the street from Bank of America has Jian Bing. $3.95 and it was pretty good eats. The only thing is they use fried crullers and not fried egg roll skin or dough, so it's not as crispy in the middle. Nevertheless, it's cheap and filling.

              They also have variety of dumplings and steam buns. I had the Tian Jin steamed buns and it was yummy!

              The owners were very friendly.

              5 Replies
              1. re: theSauce
                Dave MP RE: theSauce Oct 4, 2013 03:10 PM

                Thanks for the report. Looking forward to trying it out.

                1. re: Dave MP
                  Dave MP RE: Dave MP Apr 9, 2014 10:53 PM

                  Finally made it to Tian Jin dumplings today before an appointment in Oakland. The serving was huge for the price. They make a large crepe, with egg sort of scrambled into the batter, then put two fried donuts inside, along with pickled veggies, black sesame seeds, hot sauce, and bean paste. Overall, I really liked the combination of flavors, though I agree with theSauce that it could have been better with a bit less donut and instead more of a crunch. But still, it's great to have this snack option available in downtown Oakland.

                  1. re: Dave MP
                    h
                    hyperbowler RE: Dave MP Apr 9, 2014 11:46 PM

                    Do tian Jin and Beijing have different styles of filling in their jian bing?

                    When I type in just 煎餅 (jian bing) into google image search, the eggs filled with crunchy stuff come up. Google pulls up lots of doughnut filled ones when I type in the name Tianjin dumpling uses : 煎餅果子(jian bing guozi).

                    1. re: hyperbowler
                      soupçon RE: hyperbowler Apr 10, 2014 07:33 AM

                      In Shanghai, where they are usually called 蛋饼 (dan bing), not 煎饼, the filling is nearly always a rectangle of deep fried 豆腐皮 (tofu "skin," a. k. a. yuba) not youtiao (doughnut), giving you more crunch and less carbs. You can see the crunchy wafers in the upper left side of this woman's setup.

                       
                      1. re: soupçon
                        h
                        hyperbowler RE: soupçon Apr 10, 2014 05:21 PM

                        Thanks, I didn't realize jian bing and dan bing were the same thing--- there's probably more diversity between cooks than between nomenclature.

                        For reference, here are pictures of a Dan bing from Shanghai, a sad looking Dan bing from Shanghai restaurant in Oakland, and a jian bing guozi from tian Jin dumpling.

                         
                         
                         
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