Shandong big pancake is another type of chinese food that I like a lot. It’s easy to eat on the way and there are several different versions of it. I ate a delicious one in Guangzhou before getting on a night train, in Quingdao while I was lost looking for the railway station in the early morning, and another one in Beijing in a hutong market. At the third occasion, I took pictures in order to explain it’s process of being made. This is how:
Man and wife perfectly working together in the pancake making process
The seasoning paste, which is spicy.
The pancake: a rather fluid dough made of corn flour is spread on a rotating and hot surface.
The spicy seasoning paste is dispersed on the pancake, which is already folded in order to have a rectangular shape rather than a round one.
Finely chopped onions are added.
Lettuce and deep-fried, crispy dough is added.
After this, it’s folded and rolled, and cut into two pieces with one of those huge asian knives. Then, it’s packed into a plastic bag.
The pancake in the process of being eaten.
In a different, more expensive version, the crispy dough is replaced by a flat piece of pork meat, which is grilled with the same hot chilli seasoning paste. This tastes even better, especially for breakfast, at the time where all the stalls in the street have their food at it’s freshest, around 8-9 a.m.
In general, food is really important to chinese people and this makes this country even more interesting for me. I love food ❤ Also, there’s a big diversity of cuisines, each province has it’s own style and preferences. After I took a night train ride of about 1300 km from Guangzhou to Hangzhou for example, I found an astonishing number of different and new dishes, even after having been in China for weeks.
The Chinese Lantern 