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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":492,"pronunciation":521,"substitutions":522,"slug":535,"title":536,"shortTitle":537,"nativeName":538,"romanized":539,"countrySlug":540,"region":541,"baseServings":464,"prepMinutes":542,"cookMinutes":543,"restMinutes":544,"difficulty":545,"course":546,"diet":550,"mainIngredients":554,"images":555,"keywords":565,"publishedAt":573,"updatedAt":573,"authorSlug":574,"summary":575,"localeSlug":535,"alternates":576},[394,397,400,403,406],{"answer":395,"question":396},"Usually one of three things: the dough was too stiff to roll thin, the coil was flattened too aggressively, or there was not enough fat between the layers. The fat is what stops the sheets fusing, so spread it right to the edges, roll the final round gently, and stop when it is about 5 mm thick rather than paper-thin.","Why did my scallion pancake come out dense with no layers?",{"answer":398,"question":399},"Hot water partially breaks down the gluten structure and gelatinizes some of the starch, giving a dough that is soft, easy to roll and tender when cooked. Cold-water dough develops more gluten and produces a chewier, springier pancake that resists rolling and tightens in the pan.","Why use hot water in the dough instead of cold?",{"answer":401,"question":402},"Yes, and it helps. The dough can rest covered in the fridge overnight, which relaxes it further and makes rolling much easier. Shaped, uncooked pancakes also freeze well for a month and go straight into the pan from frozen, so it is worth making a double batch.","Can I make the dough ahead?",{"answer":404,"question":405},"Most often on their own as breakfast or a snack, cut in wedges and dipped in black vinegar mixed with soy sauce and chili oil. They also work as a starch alongside stir-fries and braises, and folded around a fried egg or leftover roast meat they make an excellent sandwich.","What do you eat scallion pancakes with?",{"answer":407,"question":408},"Oil is fine and is what most vegetarian versions use, but heat it first and stir it into a spoonful of flour to make a paste. That paste holds its position between the dough layers, while cold liquid oil soaks in and leaves you with a greasy, single-layer pancake.","Do I need lard, or is oil fine?",[410,411,412,413,414,415],"Use water just off the boil for the dough. Hot water partly denatures the gluten, which is why the pancake stays tender instead of springing back like bread dough.","The dough should feel soft and slightly tacky, closer to an earlobe than to bread dough. A stiff dough will not roll thin enough for real layers.","Rest the dough at least 30 minutes before rolling and again after coiling. Skipping the rest means it shrinks back the moment you let go.","Salt the scallions only right before assembling, and use mostly green parts. Salted early they release water, which turns the fat layer into a wet smear.","Roll the coiled spiral gently and from the center outward. Pressing hard squeezes the layers into one another and the pancake comes out solid.","Fry over medium heat, not high. Too hot and the outside browns before the inside layers have had time to steam apart and set.","🫓","Cong you bing is a pan-fried flatbread whose entire architecture comes from one move: the dough is rolled thin, painted with fat and scallions, rolled up like a carpet, coiled into a snail, then flattened again — so what was one sheet becomes many, and steam prises them apart in the pan. Done right it is crunchy and blistered outside, soft and layered inside, and it shatters into flakes when you tear it. The flavor is simple and hard to stop eating: wheat, hot oil, and scallions that go sweet and mellow as they cook. It uses four cheap ingredients and rewards technique rather than shopping.","Scallion pancakes are wheat-belt food, from the northern half of China where noodles, dumplings and griddled breads take the place rice holds in the south. They are sold from breakfast carts and hole-in-the-wall shops, cooked on a flat iron plate and handed over folded in paper, and they are also standard home cooking — the kind of thing made from a bowl of flour when there is nothing much in the house. Shanghai has its own beloved version, cong you bing baked against the wall of a drum oven until the outside goes biscuit-crisp, which locals will argue is the real one; the pan-fried version below is the more common household style.\n\nThe technique is a laminated dough by a different route than the European one. Instead of folding a slab of butter into dough and chilling it, the cook spreads soft fat — traditionally lard, or a paste of hot oil and flour called you su — over rolled dough and creates layers by rolling and coiling. It costs nothing and needs no rest in the fridge, and it is the same logic that underlies a whole family of Chinese pastries. Lard gives the best flakiness and a distinct savory flavor; a hot-oil-and-flour paste is the usual vegetarian answer and works very nearly as well because it keeps the fat from soaking into the dough.\n\nThey are eaten at any time of day, most often for breakfast with soy milk, cut into wedges and dipped in a sauce of black vinegar, soy and chili oil. In Taiwan and across the diaspora, the same pancake gets an egg fried onto it and folded around fillings as a street sandwich, and the frozen pancakes sold in Asian supermarkets are one of the few convenience products that home cooks buy without embarrassment. The homemade ones are still better, mostly because you can be generous with the scallions.","Uncooked shaped rounds freeze beautifully — stack them with parchment between and fry from frozen over slightly lower heat, adding 2 minutes. Cooked pancakes keep a day at room temperature and reheat crisp in a dry pan or oven; the microwave turns them leathery. The dough itself can rest in the fridge overnight, which actually improves how easily it rolls, but let it come back to room temperature first or it will fight you.",[421,422,423,424],"A hot-water dough, which is what makes the pancake tender rather than chewy and keeps it soft even once it cools.","Uses a flour-and-hot-oil paste rather than plain oil, so the fat stays in a defined layer instead of soaking into the dough and going greasy.","The scallions go on raw and get salted only at the last moment, so they do not weep water and tear the dough during rolling.","Pan-fried under a lid for part of the cooking, which steams the inside layers apart while the outside crisps.",[426,427,428],"Rolling pin","Heavy frying pan or cast-iron skillet with a lid","Pastry brush",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},19,48,2,780,8,400,[437],"A dipping sauce of black vinegar, light soy sauce, chili oil and a little grated garlic, with hot soy milk alongside for a proper northern breakfast.",[439,442,445],{"name":440,"description":441},"Shanghai oven-baked style","Brush the shaped rounds with syrup, press sesame seeds on top and bake at 220°C until deep gold. Crisper and drier than the pan-fried version, closer to what a Shanghai breakfast stall sells.",{"name":443,"description":444},"Egg pancake roll","Fry the pancake, slide a beaten egg into the pan and press the pancake onto it, then roll it around lettuce, sauce and ham. The Taiwanese street-food treatment.",{"name":446,"description":447},"Sichuan peppercorn version","Stir a teaspoon of ground toasted Sichuan peppercorn into the fat paste. It gives the layers a citrusy tingle and is common wherever the pancake is sold in the southwest.",[449,455,459,463,468,471,473,475,480,483,487,490],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},300,"flour","plain flour, plus more for dusting","g","For the dough",{"qty":456,"name":457,"unit":458,"group":454},180,"water, just off the boil","ml",{"qty":460,"name":461,"unit":462,"group":454},0.5,"fine salt","tsp",{"qty":464,"name":465,"unit":466,"group":467},4,"lard or neutral oil","tbsp","For the fat paste",{"qty":469,"ref":451,"name":470,"unit":466,"group":467},3,"plain flour, for the paste",{"qty":472,"name":461,"unit":462,"group":467},1,{"qty":460,"name":474,"unit":462,"group":467,"optional":8},"ground white pepper",{"qty":434,"ref":476,"name":477,"unit":478,"group":479},"scallions","scallions, mostly green parts, finely sliced","piece","For the filling",{"qty":464,"name":481,"unit":466,"group":482,"noScale":8},"neutral oil, for frying","To fry",{"qty":469,"ref":484,"name":485,"unit":466,"group":486},"vinegar","Zhenjiang black vinegar","For the dip",{"qty":432,"ref":488,"name":489,"unit":466,"group":486},"soy-sauce","light soy sauce",{"qty":472,"name":491,"unit":466,"group":486,"optional":8},"chili oil",[493,496,500,504,507,511,514,518],{"text":494,"title":495},"Stir the salt into {qty:flour} of flour, pour in the near-boiling water while mixing with chopsticks until it looks shaggy, then knead 5 minutes once it is cool enough to handle. The dough should end up smooth, soft and slightly tacky rather than firm.","Mix the hot-water dough",{"text":497,"title":498,"timerSeconds":499},"Cover the dough and leave it 30 minutes at room temperature. It will slacken noticeably and stop springing back when you press it, which is exactly what you need for rolling thin.","Rest the dough",1800,{"tip":501,"text":502,"title":503},"The paste should be the consistency of thin peanut butter. If it is stiff, add a teaspoon more hot oil.","Heat the lard or oil until it shimmers and just begins to smell toasted, then pour it over the 3 tablespoons of flour and stir into a smooth, pourable paste. Season it with the salt and white pepper and let it cool to lukewarm.","Make the fat paste",{"text":505,"title":506},"Divide the dough in four and roll each piece into a thin rectangle about 2 mm thick. Brush with the fat paste right to the edges, scatter over a quarter of the scallions, then roll up tightly into a rope, stretch it gently and wind it into a flat coil, tucking the end underneath.","Roll, spread and coil",{"text":508,"title":509,"timerSeconds":510},"Cover the four coils and rest them 15 minutes. The dough relaxes again, so the final roll spreads them out instead of fighting back and squashing the layers together.","Rest the coils",900,{"text":512,"title":513},"Working from the center outward, roll each coil into a round about 18 cm across and 5 mm thick. Use light pressure — you should still see the spiral through the surface, and a little scallion poking out is fine.","Flatten gently",{"text":515,"title":516,"timerSeconds":517},"Heat a tablespoon of oil in a heavy pan over medium heat and fry a pancake for 2 minutes until golden and blistered underneath. Flip, cover the pan, and cook 2 minutes more so the trapped steam pushes the layers apart, then uncover and give it another minute a side for crunch.","Fry crisp, then steam",120,{"text":519,"title":520},"Slide each pancake onto a board and, while still hot, squash it once between your palms or push the edges inward — this loosens the layers so it tears in flakes. Cut into wedges and serve with the vinegar, soy and chili oil dip.","Tear and serve","tsong-yo-BING",[523,527,531],{"note":524,"swap":525,"original":526},"The standard vegetarian version and only slightly less flaky. Do not use cold oil straight from the bottle — heating it is what makes the paste hold as a layer.","Neutral oil heated until shimmering and stirred into flour","Lard for the fat paste",{"note":528,"swap":529,"original":530},"Chives give a stronger, more garlicky pancake that is common in the north. Whatever you use, chop it fine so it does not puncture the thin dough.","Chinese chives, or the green tops of spring onions plus a little chopped garlic chive","Scallions",{"note":532,"swap":533,"original":534},"A little extra gluten helps if you struggle to roll the dough thin without tearing, at the cost of a slightly chewier pancake.","Half plain flour, half bread flour","Plain wheat flour","cong-you-bing","Cong You Bing (Flaky Chinese Scallion Pancakes)","Cong You Bing","葱油饼","Cōng yóu bǐng","china","Northern China & Shanghai",30,20,45,"easy",[547,548,549],"bread","snack","street-food",[551,552,553],"vegetarian","dairy-free","nut-free",[451,476],[556,559,561,563],{"alt":557,"src":558},"Golden flaky scallion pancake cut into wedges showing thin layers, with a dish of black vinegar dip","\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero.jpg",{"alt":557,"src":560},"\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero-16x9.jpg",{"alt":557,"src":562},"\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero-4x3.jpg",{"alt":557,"src":564},"\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero-1x1.jpg",[566,567,568,569,570,571,572],"cong you bing","scallion pancake","chinese flatbread","laminated dough","street food","breakfast","northern china","2026-08-19","dishroute-kitchen","Hot-water dough spread with seasoned fat and scallions, coiled into a spiral and pan-fried flat, so it tears open into dozens of paper-thin layers around a crisp shell.",{"en":577},"\u002Frecipe\u002Fcong-you-bing",{"items":579,"total":661,"page":472,"limit":856,"hasMore":857},[580,615,625,655,687,713,739,769,800,825],{"slug":581,"title":582,"shortTitle":583,"nativeName":584,"romanized":585,"countrySlug":540,"region":586,"baseServings":464,"prepMinutes":543,"cookMinutes":587,"restMinutes":588,"difficulty":589,"course":590,"diet":592,"mainIngredients":593,"images":597,"keywords":607,"publishedAt":573,"updatedAt":573,"authorSlug":574},"char-siu","Char Siu (Cantonese Barbecue Pork)","Char Siu","叉燒","Chāshāo","Guangdong",40,720,"medium",[591],"main",[552,553],[594,488,595,596],"pork-shoulder","garlic","ginger",[598,601,603,605],{"alt":599,"src":600},"Sliced Cantonese char siu pork with glossy dark red glaze and charred edges, served over steamed rice","\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero.jpg",{"alt":599,"src":602},"\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero-16x9.jpg",{"alt":599,"src":604},"\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero-4x3.jpg",{"alt":599,"src":606},"\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero-1x1.jpg",[608,609,610,611,612,613,614],"char siu","cantonese","barbecue pork","siu mei","roast pork","hong kong","guangdong",{"slug":535,"title":536,"shortTitle":537,"nativeName":538,"romanized":539,"countrySlug":540,"region":541,"baseServings":464,"prepMinutes":542,"cookMinutes":543,"restMinutes":544,"difficulty":545,"course":616,"diet":617,"mainIngredients":618,"images":619,"keywords":624,"publishedAt":573,"updatedAt":573,"authorSlug":574},[547,548,549],[551,552,553],[451,476],[620,621,622,623],{"alt":557,"src":558},{"alt":557,"src":560},{"alt":557,"src":562},{"alt":557,"src":564},[566,567,568,569,570,571,572],{"slug":626,"title":627,"shortTitle":628,"nativeName":629,"romanized":630,"countrySlug":540,"region":631,"baseServings":464,"prepMinutes":632,"cookMinutes":543,"difficulty":589,"course":633,"diet":634,"mainIngredients":635,"images":638,"keywords":648,"publishedAt":573,"updatedAt":573,"authorSlug":574},"dan-dan-noodles","Dan Dan Mian (Sichuan Sesame Chili Noodles)","Dan Dan Mian","担担面","Dàndàn miàn","Sichuan (Chengdu)",15,[591,549],[552],[636,637,595,488],"ground-pork","pasta",[639,642,644,646],{"alt":640,"src":641},"Bowl of dan dan noodles with chili oil sauce, crisp minced pork, preserved greens and sliced scallions","\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero.jpg",{"alt":640,"src":643},"\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero-16x9.jpg",{"alt":640,"src":645},"\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero-4x3.jpg",{"alt":640,"src":647},"\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero-1x1.jpg",[649,650,651,491,652,653,654],"dan dan noodles","dandan mian","sichuan","sesame paste","chengdu","noodles",{"slug":656,"title":657,"shortTitle":658,"nativeName":659,"romanized":660,"countrySlug":540,"baseServings":432,"prepMinutes":661,"cookMinutes":434,"difficulty":545,"course":662,"diet":664,"mainIngredients":665,"images":668,"keywords":678,"publishedAt":686,"updatedAt":686,"authorSlug":574},"egg-fried-rice","Egg Fried Rice (Wok-Style Dan Chao Fan)","Egg Fried Rice","蛋炒饭","Dan chao fan",10,[591,663],"side",[551],[666,667,476,488],"rice","eggs",[669,672,674,676],{"alt":670,"src":671},"Wok-fried egg fried rice with separate golden grains, soft egg curds and sliced scallions","\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero.jpg",{"alt":670,"src":673},"\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero-16x9.jpg",{"alt":670,"src":675},"\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero-4x3.jpg",{"alt":670,"src":677},"\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero-1x1.jpg",[679,680,681,682,683,684,685],"fried rice","egg","wok","chinese home cooking","day-old rice","wok hei","quick dinner","2026-08-18",{"slug":688,"title":689,"shortTitle":690,"nativeName":691,"romanized":692,"countrySlug":540,"region":693,"baseServings":464,"prepMinutes":543,"cookMinutes":543,"restMinutes":542,"difficulty":589,"course":694,"diet":695,"mainIngredients":696,"images":698,"keywords":708,"publishedAt":573,"updatedAt":573,"authorSlug":574},"jianbing","Jianbing Guozi (Tianjin Savoury Breakfast Crepe)","Jianbing Guozi","煎饼果子","Jiānbing guǒzi","Tianjin and Shandong",[571,549],[551,552],[667,451,476,697],"sesame-seeds",[699,702,704,706],{"alt":700,"src":701},"Folded jianbing crepe cut in half showing egg, scallion, dark bean sauce and a sheet of crisp fried cracker inside","\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero.jpg",{"alt":700,"src":703},"\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero-16x9.jpg",{"alt":700,"src":705},"\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero-4x3.jpg",{"alt":700,"src":707},"\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero-1x1.jpg",[688,709,570,710,711,712,680],"chinese breakfast","mung bean crepe","tianjin","savory crepe",{"slug":714,"title":715,"shortTitle":716,"nativeName":717,"romanized":718,"countrySlug":540,"region":719,"baseServings":464,"prepMinutes":632,"cookMinutes":632,"difficulty":545,"course":720,"diet":721,"mainIngredients":722,"images":724,"keywords":734,"publishedAt":686,"updatedAt":686,"authorSlug":574},"mapo-tofu","Mapo Tofu (Sichuan Tofu in Chili-Bean Sauce)","Mapo Tofu","麻婆豆腐","Mapo doufu","Sichuan",[591],[552,553],[723,636,595,596],"tofu",[725,728,730,732],{"alt":726,"src":727},"Mapo tofu with soft tofu cubes in glossy red chili-bean sauce, topped with scallions and ground Sichuan peppercorn","\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero.jpg",{"alt":726,"src":729},"\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero-16x9.jpg",{"alt":726,"src":731},"\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero-4x3.jpg",{"alt":726,"src":733},"\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero-1x1.jpg",[735,651,736,737,738,723,653],"mapo tofu","doubanjiang","sichuan peppercorn","mala",{"slug":740,"title":741,"shortTitle":742,"nativeName":743,"romanized":744,"countrySlug":540,"region":745,"baseServings":464,"prepMinutes":543,"cookMinutes":543,"difficulty":545,"course":746,"diet":749,"mainIngredients":750,"images":752,"keywords":762,"publishedAt":573,"updatedAt":573,"authorSlug":574},"hot-and-sour-soup","Suan La Tang (Chinese Hot and Sour Soup)","Suan La Tang","酸辣汤","Suān là tāng","Northern China & Sichuan",[747,748],"soup","appetizer",[552,553],[723,751,667,484],"mushrooms",[753,756,758,760],{"alt":754,"src":755},"Bowl of hot and sour soup with egg ribbons, wood ear strips, tofu matchsticks and sliced scallions","\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero.jpg",{"alt":754,"src":757},"\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero-16x9.jpg",{"alt":754,"src":759},"\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero-4x3.jpg",{"alt":754,"src":761},"\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero-1x1.jpg",[763,764,765,766,767,768,723],"hot and sour soup","suan la tang","chinese soup","wood ear","black vinegar","white pepper",{"slug":770,"title":771,"shortTitle":772,"nativeName":773,"romanized":774,"countrySlug":540,"region":775,"baseServings":464,"prepMinutes":587,"cookMinutes":632,"restMinutes":543,"difficulty":545,"course":776,"diet":778,"mainIngredients":780,"images":783,"keywords":793,"publishedAt":573,"updatedAt":573,"authorSlug":574},"tangyuan","Tangyuan (Black Sesame Rice Balls in Ginger Syrup)","Tangyuan","汤圆","Tāngyuán","Jiangnan — Shanghai and Ningbo",[777],"dessert",[551,779],"gluten-free",[781,697,596,782],"sticky-rice","butter",[784,787,789,791],{"alt":785,"src":786},"White glutinous rice balls floating in clear ginger syrup, one cut open showing dark black sesame filling","\u002Fimages\u002Frecipes\u002Ftangyuan\u002Fhero.jpg",{"alt":785,"src":788},"\u002Fimages\u002Frecipes\u002Ftangyuan\u002Fhero-16x9.jpg",{"alt":785,"src":790},"\u002Fimages\u002Frecipes\u002Ftangyuan\u002Fhero-4x3.jpg",{"alt":785,"src":792},"\u002Fimages\u002Frecipes\u002Ftangyuan\u002Fhero-1x1.jpg",[770,794,795,796,797,798,799],"black sesame","lantern festival","glutinous rice balls","chinese dessert","winter solstice","ningbo",{"slug":801,"title":802,"shortTitle":803,"nativeName":804,"romanized":805,"countrySlug":540,"baseServings":432,"prepMinutes":661,"cookMinutes":661,"difficulty":545,"course":806,"diet":807,"mainIngredients":808,"images":810,"keywords":820,"publishedAt":686,"updatedAt":686,"authorSlug":574},"tomato-egg-stir-fry","Tomato Egg 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