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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":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":514,"pronunciation":539,"substitutions":540,"slug":557,"title":558,"shortTitle":559,"nativeName":560,"romanized":561,"countrySlug":562,"region":563,"baseServings":433,"prepMinutes":462,"cookMinutes":462,"restMinutes":524,"difficulty":564,"course":565,"diet":568,"mainIngredients":571,"images":572,"keywords":582,"publishedAt":589,"updatedAt":589,"authorSlug":590,"summary":591,"localeSlug":557,"alternates":592},[394,397,400,403,406],{"answer":395,"question":396},"The batter is traditionally mung bean flour with some wheat flour and water, sometimes with millet flour added, spread thin on a hot griddle. On top go an egg, scallion, coriander and sesame seeds, and the folded crepe is spread with sweet fermented bean sauce and chilli sauce and wrapped around a crisp fried cracker or a stick of fried dough.","What is jianbing made of?",{"answer":398,"question":399},"Yes. A flat non-stick frying pan of 26–30 centimetres with low sides is the practical home substitute, or a crepe pan if you have one. Spread the batter with the back of a ladle in a spiral rather than swirling the pan, since jianbing batter is thicker than French crepe batter and will not run on its own.","Can I make jianbing without a Chinese griddle?",{"answer":401,"question":402},"Either it is too thin, or it went over too early. The crepe is ready to turn when the edges lift away from the pan by themselves and the surface has lost its wet gloss, usually 60–90 seconds. Use a wide spatula or two, and lift from the edge that has released first rather than trying to slide underneath the middle.","Why does my crepe tear when I flip it?",{"answer":404,"question":405},"Baocui is a large, thin sheet of dough deep-fried until it puffs and shatters, tucked inside the crepe to give jianbing its crunch. Outside China, deep-fried wonton wrappers are the closest and easiest stand-in, or you can use a piece of youtiao (Chinese fried dough stick) sold frozen in Chinese supermarkets.","What is baocui and what can I use instead?",{"answer":407,"question":408},"The classic version is, if you count eggs: batter, egg, vegetables and fermented sauces, with no meat. Watch the sauces, since some commercial chilli pastes contain dried shrimp, and street versions abroad often add sausage, ham or fried chicken, which are additions rather than part of the traditional Tianjin recipe.","Is jianbing vegetarian?",[410,411,412,413,414,415],"Rest the batter for at least 30 minutes. Mung bean flour hydrates slowly, and unrested batter spreads badly and tears at the edges.","The batter should be about the consistency of single cream — thin enough to pour off a ladle in a smooth stream, not to plop.","A flat non-stick pan of 26–30 cm is the right tool at home. Spread the batter with the back of a ladle in a spiral from the centre outward, working while the pan is only moderately hot.","Crack the egg on within 20 seconds of the batter setting. Wait too long and the surface dries and the egg slides around instead of gripping.","Flip only when the edges lift by themselves and the top has lost its wet shine — a wet crepe folds and sticks to itself.","Fry the crackers before you start on the crepes and keep them uncovered. Covered, they steam and go soft within minutes.","🌯","Jianbing is a griddle crepe eaten in the street on the way to work, made in about ninety seconds and constructed in layers. A thin batter of mung bean and wheat flour is spread across a hot flat plate, an egg is cracked straight onto it and smeared over the surface, then scallion, coriander and sesame go on before the whole sheet is flipped. The cooked side gets brushed with sweet fermented bean sauce and chilli paste, a large piece of fried cracker or crisp dough goes in the middle, and the crepe is folded into a rectangle and cut in half. The result is soft, savoury and slightly sweet with a loud crunch running through the centre — the textural contrast is the entire point of the dish.","Jianbing belongs to the northern wheat belt, and its lineage is usually traced to Shandong, where thin griddled bing have been made for centuries on a flat iron or stone plate. The specific version the rest of China copies, though, is Tianjin's jianbing guozi, and the port city treats it as civic property. Tianjin cooks are protective enough that local trade bodies have published their own standard for what deserves the name, ruling out the lettuce, sausage and ham that stalls elsewhere pile in. The orthodox specification is narrow: mung bean batter, egg, sweet bean sauce, fermented chilli sauce, scallion, coriander, and guozi — either a length of youtiao, the fried dough stick, or baocui, a large flat cracker fried until it shatters.\n\nThe cooking equipment explains the shape. Vendors work on a round cast-iron griddle heated from below, ladle the batter into the centre, and sweep it outward with a T-shaped wooden scraper called a bapian in one smooth rotation, producing a circle far thinner than any pan-poured crepe. The egg is broken onto the surface and pushed around with the same tool. Everything after that happens in sequence at speed, and by the time you have handed over the money the crepe is folded, cut and in a bag.\n\nJianbing has spread far past its region, becoming standard breakfast-cart food in Beijing, Shanghai and every Chinese city with an office district, and one of the first Chinese street foods to open carts in New York and London. That travel brought variations Tianjin disapproves of: crispy fried chicken, lettuce, pork floss, cheese, and jianbing built on wheat batter alone because mung bean flour is harder to source. Home versions in Chinese kitchens are less common than you might think — jianbing is bought, not made — which makes it worth learning, because a good flat pan gets you most of the way there.","Jianbing is made to be eaten within a minute of folding and does not keep: the crisp layer softens and the crepe goes leathery in the fridge. What you can store is the batter, which holds 2 days refrigerated (whisk it again before use, as the mung bean flour settles hard at the bottom), and the fried crackers, which stay crisp for 3 days in an open container or a paper bag. Never seal them in plastic.",[421,422,423,424],"Keeps the mung bean flour, which is what gives jianbing its faint sweetness and tender, non-rubbery texture.","Uses fried wonton wrappers as the crisp layer, which is the most reliable home substitute for baocui.","Gives a clear flip signal so the crepe does not tear halfway across the pan.","Every filling is available in a supermarket or a small Chinese grocery, with an honest swap for the sweet bean sauce.",[426,427,428,429],"Large flat non-stick pan or crepe pan (26–30 cm)","Ladle with a flat back or a crepe spreader","Small saucepan for frying the crackers","Wide spatula",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},17,52,4,7,920,15,430,[439],"Hot unsweetened soy milk, or a cup of strong tea — jianbing is a breakfast eaten standing up.",[441,444,447],{"name":442,"description":443},"Jianbing with youtiao","A whole fried dough stick folded into the crepe instead of the flat cracker. Chewier and more substantial, and the older of the two guozi options.",{"name":445,"description":446},"Shandong-style jianbing","Thinner, drier and often made from millet or sorghum batter, sometimes dried into stiff sheets that are rehydrated and rolled around scallion and fermented bean paste.",{"name":448,"description":449},"Diaspora jianbing","Cart versions abroad add fried chicken, lettuce, pork floss or cheese. Tianjin regards this as heresy; it is also what most people outside China have actually eaten.",[451,457,461,466,471,474,478,485,488,491,494,498,503,506,509,512],{"qty":452,"name":453,"note":454,"unit":455,"group":456},100,"mung bean flour","Sold in Chinese and South Asian shops; see substitutions","g","For the batter",{"qty":458,"ref":459,"name":460,"unit":455,"group":456},60,"flour","plain flour",{"qty":462,"ref":463,"name":464,"note":465,"unit":455,"group":456,"optional":8},20,"millet","millet flour","Traditional in Shandong; adds a faint nutty sweetness",{"qty":467,"ref":468,"name":469,"unit":470,"group":456},0.25,"five-spice","five-spice powder","tsp",{"qty":472,"name":473,"unit":470,"group":456},0.5,"fine salt",{"qty":475,"name":476,"unit":477,"group":456},450,"cold water","ml",{"qty":479,"ref":480,"name":481,"note":482,"unit":483,"group":484},8,"wonton-wrappers","wonton wrappers, for frying","Or 4 sheets of shop-bought baocui, or 2 youtiao","piece","For the crunch",{"qty":486,"name":487,"unit":477,"group":484,"noScale":8},400,"neutral oil, for frying",{"qty":433,"ref":489,"name":489,"unit":483,"group":490},"eggs","To assemble",{"qty":433,"ref":492,"name":493,"unit":483,"group":490},"scallions","scallions, thinly sliced",{"qty":472,"ref":495,"name":496,"unit":497,"group":490},"cilantro","coriander leaves, chopped","cup",{"qty":499,"ref":500,"name":501,"unit":502,"group":490},2,"sesame-seeds","white sesame seeds","tbsp",{"qty":433,"name":504,"note":505,"unit":502,"group":490},"sweet bean sauce (tianmianjiang)","Or thinned hoisin — see substitutions",{"qty":499,"ref":507,"name":508,"unit":470,"group":490,"optional":8},"doubanjiang","fermented chilli sauce or chilli bean sauce",{"qty":499,"ref":510,"name":511,"unit":470,"group":490},"sesame-oil","toasted sesame oil",{"qty":499,"name":513,"unit":502,"group":490},"neutral oil, for the pan",[515,520,525,529,532,536],{"tip":516,"text":517,"title":518,"timerSeconds":519},"Strain the batter through a sieve if any lumps survive — a lump tears the crepe as you spread it.","Whisk the mung bean flour, plain flour, millet flour, five-spice and salt with the cold water until completely smooth, then leave it to rest for 30 minutes. It should pour off a ladle in a steady ribbon; whisk in a splash more water if it drags.","Mix and rest the batter",1800,{"tip":521,"text":522,"title":523,"timerSeconds":524},"They keep frying for a few seconds after they leave the oil — pull them out just before the colour you want.","Heat the frying oil to 180°C in a small pan and fry the wonton wrappers one or two at a time for about 30 seconds each, until they blister, curl and turn pale gold. Lift onto kitchen paper and leave uncovered so they stay crackling.","Fry the crisp layer",30,{"tip":526,"text":527,"title":528},"Work fast and lightly. Pressing hard drags the batter into ridges instead of a sheet.","Wipe a large flat pan with a little oil and set it over medium heat. Pour in a quarter of the batter and immediately spread it outward from the centre in a spiral with the back of the ladle, until you have a thin circle reaching the edges of the pan.","Spread the crepe",{"text":530,"title":531},"As soon as the surface sets and dulls, crack an egg onto the middle of the crepe and spread it over the whole surface with the back of a spoon. Scatter over a quarter of the scallions, coriander and sesame seeds and press them in lightly so they stick.","Add the egg",{"text":533,"title":534,"timerSeconds":535},"When the edges lift away from the pan on their own and the underside is set and lightly speckled — about 60–90 seconds — flip the crepe in one movement. Brush the cooked side with a tablespoon of sweet bean sauce, a little chilli sauce and a few drops of sesame oil.","Flip and sauce",90,{"text":537,"title":538},"Lay two fried wonton wrappers across the middle, fold the two sides in over them, then fold the top and bottom to make a rectangle. Press down for a few seconds, lift onto a board and cut in half — you should hear the crunch under the knife. Eat immediately and repeat with the rest.","Fill, fold and cut","jyen-BING gwor-dzuh",[541,545,549,553],{"note":542,"swap":543,"original":544},"Hoisin is sweeter and more perfumed than tianmianjiang, which is saltier and more purely fermented, so thin it and use slightly less than the recipe says.","Hoisin sauce thinned with a teaspoon of water, or a mix of hoisin and a little dark miso","Sweet bean sauce (tianmianjiang)",{"note":546,"swap":547,"original":548},"Anything large, flat and genuinely crunchy works. Chinese supermarkets sell packaged baocui sheets in the frozen or snack aisle.","Fried wonton wrappers, a length of shop-bought youtiao, or even prawn crackers at a pinch","Baocui (crisp fried cracker)",{"note":550,"swap":551,"original":552},"A common compromise outside China. The crepe is a shade less tender and loses the faint sweetness, but the dish still works.","All-purpose flour with 2 tbsp chickpea flour","Mung bean flour",{"note":554,"swap":555,"original":556},"Leave it out entirely for a mild jianbing — many vendors ask whether you want it at all.","Chilli bean sauce (doubanjiang), or chilli crisp for a different but excellent heat","Fermented chilli sauce","jianbing","Jianbing Guozi (Tianjin Savoury Breakfast Crepe)","Jianbing Guozi","煎饼果子","Jiānbing guǒzi","china","Tianjin and Shandong","medium",[566,567],"breakfast","street-food",[569,570],"vegetarian","dairy-free",[489,459,492,500],[573,576,578,580],{"alt":574,"src":575},"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":574,"src":577},"\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero-16x9.jpg",{"alt":574,"src":579},"\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero-4x3.jpg",{"alt":574,"src":581},"\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero-1x1.jpg",[557,583,584,585,586,587,588],"chinese breakfast","street food","mung bean crepe","tianjin","savory crepe","egg","2026-08-19","dishroute-kitchen","China's great breakfast wrap: a thin mung bean crepe cooked with an egg spread over it, painted with sweet bean sauce and chilli, folded around a sheet of crackling fried cracker.",{"en":593},"\u002Frecipe\u002Fjianbing",{"items":595,"total":698,"page":874,"limit":875,"hasMore":876},[596,632,662,692,722,732,757,788,819,844],{"slug":597,"title":598,"shortTitle":599,"nativeName":600,"romanized":601,"countrySlug":562,"region":602,"baseServings":433,"prepMinutes":462,"cookMinutes":603,"restMinutes":604,"difficulty":564,"course":605,"diet":607,"mainIngredients":609,"images":614,"keywords":624,"publishedAt":589,"updatedAt":589,"authorSlug":590},"char-siu","Char Siu (Cantonese Barbecue Pork)","Char Siu","叉燒","Chāshāo","Guangdong",40,720,[606],"main",[570,608],"nut-free",[610,611,612,613],"pork-shoulder","soy-sauce","garlic","ginger",[615,618,620,622],{"alt":616,"src":617},"Sliced Cantonese char siu pork with glossy dark red glaze and charred edges, served over steamed rice","\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero.jpg",{"alt":616,"src":619},"\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero-16x9.jpg",{"alt":616,"src":621},"\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero-4x3.jpg",{"alt":616,"src":623},"\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero-1x1.jpg",[625,626,627,628,629,630,631],"char siu","cantonese","barbecue pork","siu mei","roast pork","hong kong","guangdong",{"slug":633,"title":634,"shortTitle":635,"nativeName":636,"romanized":637,"countrySlug":562,"region":638,"baseServings":433,"prepMinutes":524,"cookMinutes":462,"restMinutes":639,"difficulty":640,"course":641,"diet":644,"mainIngredients":645,"images":646,"keywords":656,"publishedAt":589,"updatedAt":589,"authorSlug":590},"cong-you-bing","Cong You Bing (Flaky Chinese Scallion Pancakes)","Cong You Bing","葱油饼","Cōng yóu bǐng","Northern China & Shanghai",45,"easy",[642,643,567],"bread","snack",[569,570,608],[459,492],[647,650,652,654],{"alt":648,"src":649},"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":648,"src":651},"\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero-16x9.jpg",{"alt":648,"src":653},"\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero-4x3.jpg",{"alt":648,"src":655},"\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero-1x1.jpg",[657,658,659,660,584,566,661],"cong you bing","scallion pancake","chinese flatbread","laminated dough","northern china",{"slug":663,"title":664,"shortTitle":665,"nativeName":666,"romanized":667,"countrySlug":562,"region":668,"baseServings":433,"prepMinutes":436,"cookMinutes":462,"difficulty":564,"course":669,"diet":670,"mainIngredients":671,"images":674,"keywords":684,"publishedAt":589,"updatedAt":589,"authorSlug":590},"dan-dan-noodles","Dan Dan Mian (Sichuan Sesame Chili Noodles)","Dan Dan Mian","担担面","Dàndàn miàn","Sichuan (Chengdu)",[606,567],[570],[672,673,612,611],"ground-pork","pasta",[675,678,680,682],{"alt":676,"src":677},"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":676,"src":679},"\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero-16x9.jpg",{"alt":676,"src":681},"\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero-4x3.jpg",{"alt":676,"src":683},"\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero-1x1.jpg",[685,686,687,688,689,690,691],"dan dan noodles","dandan mian","sichuan","chili oil","sesame paste","chengdu","noodles",{"slug":693,"title":694,"shortTitle":695,"nativeName":696,"romanized":697,"countrySlug":562,"baseServings":499,"prepMinutes":698,"cookMinutes":479,"difficulty":640,"course":699,"diet":701,"mainIngredients":702,"images":704,"keywords":714,"publishedAt":721,"updatedAt":721,"authorSlug":590},"egg-fried-rice","Egg Fried Rice (Wok-Style Dan Chao Fan)","Egg Fried Rice","蛋炒饭","Dan chao fan",10,[606,700],"side",[569],[703,489,492,611],"rice",[705,708,710,712],{"alt":706,"src":707},"Wok-fried egg fried rice with separate golden grains, soft egg curds and sliced scallions","\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero.jpg",{"alt":706,"src":709},"\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero-16x9.jpg",{"alt":706,"src":711},"\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero-4x3.jpg",{"alt":706,"src":713},"\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero-1x1.jpg",[715,588,716,717,718,719,720],"fried rice","wok","chinese home cooking","day-old rice","wok hei","quick dinner","2026-08-18",{"slug":557,"title":558,"shortTitle":559,"nativeName":560,"romanized":561,"countrySlug":562,"region":563,"baseServings":433,"prepMinutes":462,"cookMinutes":462,"restMinutes":524,"difficulty":564,"course":723,"diet":724,"mainIngredients":725,"images":726,"keywords":731,"publishedAt":589,"updatedAt":589,"authorSlug":590},[566,567],[569,570],[489,459,492,500],[727,728,729,730],{"alt":574,"src":575},{"alt":574,"src":577},{"alt":574,"src":579},{"alt":574,"src":581},[557,583,584,585,586,587,588],{"slug":733,"title":734,"shortTitle":735,"nativeName":736,"romanized":737,"countrySlug":562,"region":738,"baseServings":433,"prepMinutes":436,"cookMinutes":436,"difficulty":640,"course":739,"diet":740,"mainIngredients":741,"images":743,"keywords":753,"publishedAt":721,"updatedAt":721,"authorSlug":590},"mapo-tofu","Mapo Tofu (Sichuan Tofu in Chili-Bean Sauce)","Mapo Tofu","麻婆豆腐","Mapo doufu","Sichuan",[606],[570,608],[742,672,612,613],"tofu",[744,747,749,751],{"alt":745,"src":746},"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":745,"src":748},"\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero-16x9.jpg",{"alt":745,"src":750},"\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero-4x3.jpg",{"alt":745,"src":752},"\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero-1x1.jpg",[754,687,507,755,756,742,690],"mapo tofu","sichuan peppercorn","mala",{"slug":758,"title":759,"shortTitle":760,"nativeName":761,"romanized":762,"countrySlug":562,"region":763,"baseServings":433,"prepMinutes":462,"cookMinutes":462,"difficulty":640,"course":764,"diet":767,"mainIngredients":768,"images":771,"keywords":781,"publishedAt":589,"updatedAt":589,"authorSlug":590},"hot-and-sour-soup","Suan La Tang (Chinese Hot and Sour Soup)","Suan La Tang","酸辣汤","Suān là tāng","Northern China & Sichuan",[765,766],"soup","appetizer",[570,608],[742,769,489,770],"mushrooms","vinegar",[772,775,777,779],{"alt":773,"src":774},"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":773,"src":776},"\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero-16x9.jpg",{"alt":773,"src":778},"\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero-4x3.jpg",{"alt":773,"src":780},"\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero-1x1.jpg",[782,783,784,785,786,787,742],"hot and sour soup","suan la tang","chinese soup","wood ear","black vinegar","white pepper",{"slug":789,"title":790,"shortTitle":791,"nativeName":792,"romanized":793,"countrySlug":562,"region":794,"baseServings":433,"prepMinutes":603,"cookMinutes":436,"restMinutes":462,"difficulty":640,"course":795,"diet":797,"mainIngredients":799,"images":802,"keywords":812,"publishedAt":589,"updatedAt":589,"authorSlug":590},"tangyuan","Tangyuan (Black Sesame Rice Balls in Ginger Syrup)","Tangyuan","汤圆","Tāngyuán","Jiangnan — Shanghai and Ningbo",[796],"dessert",[569,798],"gluten-free",[800,500,613,801],"sticky-rice","butter",[803,806,808,810],{"alt":804,"src":805},"White glutinous rice balls floating in clear ginger syrup, one cut open showing dark black sesame filling","\u002Fimages\u002Frecipes\u002Ftangyuan\u002Fhero.jpg",{"alt":804,"src":807},"\u002Fimages\u002Frecipes\u002Ftangyuan\u002Fhero-16x9.jpg",{"alt":804,"src":809},"\u002Fimages\u002Frecipes\u002Ftangyuan\u002Fhero-4x3.jpg",{"alt":804,"src":811},"\u002Fimages\u002Frecipes\u002Ftangyuan\u002Fhero-1x1.jpg",[789,813,814,815,816,817,818],"black sesame","lantern festival","glutinous rice balls","chinese dessert","winter solstice","ningbo",{"slug":820,"title":821,"shortTitle":822,"nativeName":823,"romanized":824,"countrySlug":562,"baseServings":499,"prepMinutes":698,"cookMinutes":698,"difficulty":640,"course":825,"diet":826,"mainIngredients":827,"images":829,"keywords":839,"publishedAt":721,"updatedAt":721,"authorSlug":590},"tomato-egg-stir-fry","Tomato Egg Stir-Fry (Fanqie Chao Dan)","Tomato Egg Stir-Fry","番茄炒蛋","Fanqie chao dan",[606,700],[569,798],[828,489,492],"tomato",[830,833,835,837],{"alt":831,"src":832},"Soft scrambled eggs folded through jammy stir-fried tomatoes with scallions, served over white rice","\u002Fimages\u002Frecipes\u002Ftomato-egg-stir-fry\u002Fhero.jpg",{"alt":831,"src":834},"\u002Fimages\u002Frecipes\u002Ftomato-egg-stir-fry\u002Fhero-16x9.jpg",{"alt":831,"src":836},"\u002Fimages\u002Frecipes\u002Ftomato-egg-stir-fry\u002Fhero-4x3.jpg",{"alt":831,"src":838},"\u002Fimages\u002Frecipes\u002Ftomato-egg-stir-fry\u002Fhero-1x1.jpg",[840,841,717,842,489,843,703],"tomato egg","fanqie chao dan","stir-fry","weeknight",{"slug":845,"title":846,"shortTitle":847,"nativeName":848,"romanized":849,"countrySlug":562,"region":850,"baseServings":433,"prepMinutes":851,"cookMinutes":458,"restMinutes":852,"difficulty":853,"course":854,"diet":855,"mainIngredients":856,"images":857,"keywords":867,"publishedAt":589,"updatedAt":589,"authorSlug":590},"xiaolongbao","Xiaolongbao (Shanghai Soup Dumplings)","Xiaolongbao","小笼包","Xiǎolóngbāo","Jiangnan (Shanghai & Wuxi)",75,240,"hard",[766,606],[570,608],[672,459,613,492],[858,861,863,865],{"alt":859,"src":860},"Pleated Shanghai soup dumplings in a bamboo steamer with a dish of black vinegar and slivered ginger","\u002Fimages\u002Frecipes\u002Fxiaolongbao\u002Fhero.jpg",{"alt":859,"src":862},"\u002Fimages\u002Frecipes\u002Fxiaolongbao\u002Fhero-16x9.jpg",{"alt":859,"src":864},"\u002Fimages\u002Frecipes\u002Fxiaolongbao\u002Fhero-4x3.jpg",{"alt":859,"src":866},"\u002Fimages\u002Frecipes\u002Fxiaolongbao\u002Fhero-1x1.jpg",[845,868,869,870,871,872,873],"soup dumplings","shanghai","steamed dumplings","pork","dim sum","jiangnan",1,24,false,1788563760878]