Scallion Oil Pancake

**Scallion Oil Pancake**

The scallion oil pancake, known in Mandarin as *cong you bing*, is a savory Chinese flatbread prized for its crisp, flaky layers and aromatic punch of scallion. While versions exist across China, the Shanghai-style pancake is particularly celebrated for its thin, shatteringly crisp exterior and generous use of lard or oil in the dough.

A great scallion oil pancake is defined by its texture: a golden-brown, brittle crust that gives way to tender, paper-thin layers within. The key ingredients are simple—flour, water, salt, and copious amounts of chopped scallions—but the technique is paramount. The dough must be rested, rolled thin, coiled tightly, and then flattened again to create the signature layers. Fat, traditionally lard or a neutral oil, is essential both in the dough and for pan-frying.

In Shanghai, a revered version is served at **Auntie's Scallion Oil Pancake Stall**, praised by food vlogger **Mark Wiens** for its perfect balance of oil and scallion, and its exceptionally flaky texture. Regional variations abound: in Taiwan, the pancake is often thicker and chewier, sometimes stuffed with egg or cheese. Northern Chinese styles may incorporate Sichuan peppercorns for a numbing spice, while some modern interpretations add dried shrimp or minced pork. Regardless of the variation, the soul of the dish remains the fragrant, crispy union of scallion and oil.