Cong you bing (; ), also known as scallion pancake or green onion pancake, is a Chinese savory flatbread made with wheat dough and minced scallions.
The unleavened dough is folded repeatedly into layers, with oil and green onions added between each layer. Then it is pan-fried, which gives it crisp edges and a chewy texture. Many layers make up the interior, contributing to its chewy texture. Variations exist on the basic method of preparation that incorporate other flavors and fillings.
Scallion pancakes are served both as a street food item and as a restaurant dish. They are also sold commercially, either fresh or frozen in plastic packages (often in Asian supermarkets).
Other ingredients, such as chopped fennel greens and sesame seeds, are sometimes added with the green onions.
When using garlic chives (jiucai), these pancakes are called jiucai bing (éÂÂèÂÂ餠) or jiucai you bing (éÂÂèÂÂ油餠).
In Cambodia, cong you bing is known as ( ), and it is a popular street food that is both baked and fried, rather than simply being fried like its Chinese counterpart.
In Taiwanese cuisine, egg pancakes (èÂÂ餠) are sauteed with egg coated on one side, with thinner, moister dough.
In North America, the pancakes may be served with a dipping sauce including soy sauce and Chinkiang or rice wine vinegar.
In Edmonton, Canada, the pancakes, locally known as "green onion cake", were introduced to Edmonton in 1978 by Siu To. While his version maintains the pan-fried cooking method, a derivative known as "green onion donut" started to appear around 2015 after Siu To left for Vancouver, where the cake is deep-fried.
Similar dishes in Chinese culture, and in other cultures, exist: