Jiang Xiang Bing or Savory Sauce Pancake is one of the famous street foods in China. It’s not too hard to make, but it does require some effort. However, it’s definitely worth it!

What is Jiang Xiang Bing?

Before discussing Jiang Xiang Bing, let me explain a bit about ‘Bing.’

‘Bing’ (饼) is a general Chinese term for a type of flatbread or pancake. Similar to Chinese buns, it encompasses a wide variety of dishes, such as:

Savory Pancakes: Thin or thick pancakes that may be plain or filled with ingredients, such as scallion pancakes and Shou Zhua Bing (Crispy Chinese Pancakes).
Stuffed Varieties: Pancakes or flatbreads with various fillings, like meats or vegetables, such as xian bing (stuffed pancakes)and mooncakes.
Different Textures and Flavors: Bing can be crispy, chewy, or flaky, depending on the recipe and cooking method.

Jiang Xiang Bing is a type of savory pancake popular in Chinese cuisine. The name translates to “Savory Sauce Pancake,” reflecting its rich flavor profile.

The pancake is typically made with a dough that is rolled out, spread with a flavorful oil paste, and often filled with a mixture of sauces that can include soybean paste, ketchup, oyster sauce, and various spices.

I would always grab some Jiang Xiang Bing whenever I came across them since they’re not something I find often.

I know I need to recreate them myself, and to my surprise, my daughter said it’ll taste even better than the ones we buy!

Ingredients

Dough Ingredients

400g all-purpose flour
250g warm water

Sauce Ingredients

1 tablespoon yellow soybean paste
1 tablespoon ketchup
1 tablespoon oyster sauce
1 tablespoon white sugar
2 tablespoons spicy bean paste (doubanjiang)
5 tablespoon five-spice powder
5 bowl of water
Diced onion (to taste)

Oil Paste Ingredients

40g all-purpose flour
40g vegetable oil

Other Ingredients

White sesame seeds (to taste)
Chopped green onions (to taste)

Preparation Steps

Make the Dough

In a large mixing bowl, add 400g of flour.
Gradually pour in 250g of warm water while stirring with chopsticks or a spoon until a shaggy dough forms.
Knead the mixture into a smooth, slightly soft dough. If the dough is too sticky, sprinkle a little more flour, but avoid adding too much.
Divide the dough into two equal portions and shape each into a ball. Cover with plastic wrap or a damp cloth to prevent drying out. Let it rest for about 30 minutes at room temperature.

Prepare the Sauce

In a small bowl, combine 1 tablespoon yellow soybean paste, 1 tablespoon ketchup, 1 tablespoon oyster sauce, 1 tablespoon sugar, 2 tablespoons spicy bean paste, 0.5 tablespoon five-spice powder, and half a bowl of water. Stir until smooth.
Dice the onion and set aside.
Heat a little oil in a pan over medium heat. Add the diced onions and sauté until fragrant and translucent, about 2-3 minutes.
Pour the prepared sauce into the pan with the onions. Stir continuously for 2-3 minutes until the sauce thickens slightly. Remove from heat and set aside.

Prepare the Oil Paste

In a small bowl, combine 40g of flour with 40g of vegetable oil. Mix until smooth.

Roll Out the Pancake Base

After resting, the dough should be pliable. Take one dough ball and place it on a lightly floured surface.
Roll the dough into a large, thin circle, about 0.5 cm thick, trying to keep it even.
Evenly spread the prepared oil paste over the surface of the rolled-out dough using a spatula or brush.

Shape the Pancake

Cut the rolled dough into a pizza-like shape, leaving one corner intact.
Fold each section toward the center, stacking them like a fan.
Use the uncut corner to wrap around the folded dough, flipping it over and pinching the seam tightly to seal.
Gently roll the wrapped dough into a large circle again to create a pancake base.

Cook the Pancake

Preheat an electric griddle or skillet and lightly oil the surface.
Place the pancake base onto the heated griddle. If the pancake is large, allow for a few pleats for better flavor absorption.
Spray a bit of oil on the top surface and cover with a lid to cook on medium-low heat.
Cook until one side is golden and set, about 3-4 minutes. Flip and cook the other side, flipping occasionally to ensure even cooking until both sides are golden brown and crisp.

Add Sauce and Decorate

Once the pancake is cooked, spread the reserved sauce evenly over the top.
Sprinkle with white sesame seeds and chopped green onions for added flavor and decoration.

Cut and Serve

Use a sharp knife to cut the pancake into small wedges or squares.
Arrange the pieces on a serving plate and enjoy your delicious Savory Sauce Pancake warm!

Tips and Notes

When kneading the dough, gradually add warm water to ensure the flour absorbs moisture evenly.
Adjust the sauce ingredients to your taste, especially the amount of spicy bean paste if you prefer a milder flavor.
Stir continuously while cooking the sauce to prevent burning.
Ensure the oil for the oil paste is hot enough before mixing with flour for the best texture.
Cooking times may vary based on your equipment; keep an eye on the pancake to prevent burning.

Print Pin

Jiang Xiang Bing (Savory Sauce Pancake)

Jiang Xiang Bing or Savory Sauce Pancake is one of the famous street foods in China. It's not too hard to make, but it does require some effort. However, it's definitely worth it!

Prep Time 30

Cook Time 10

Resting Time 30

Servings

Calories 544kcal