Breakfast · Griddled

Shandong Jianbing (Scallion-Wrapped Grain Crepe)

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The batter traditionally isn't wheat flour — classic Shandong jianbing uses coarse-grain corn, sorghum, and millet, giving it a heartier bite.

A coarse-grain batter is spread thin on a hot griddle into a large, crisp round, then wrapped — often right on the griddle — around raw scallions and savory bean paste.

Why it's made this way: The dish is tied by regional legend to Shandong during the Three Kingdoms period, when quick-cooking coarse-grain flatbread suited farming and wartime provisioning.