Jiānbing with Yóutiáo (煎饼油条)
Jianbing with fried dough stick; yóutiáo (Chinese cruller) placed inside for extra crunch.
China
Jiānbing with Ròusōng (煎饼肉松)
Jianbing with pork floss (dried shredded pork).
Jiānbing with Làjiāo Jiàng (煎饼辣椒酱)
Jianbing with chili sauce; adjustable spice level.
Jiānbing with Hēi Zhīma (煎饼黑芝麻)
Jianbing with black sesame seeds sprinkled on.
Jiānbing with Báocuì (煎饼薄脆)
Jianbing with thin crispy cracker; the cracker (báocuì) adds essential crunch.
Jiānbing Shuāng Dàn (煎饼双蛋)
Double-egg jianbing; two eggs for extra richness.
Jiānbing Guǒzi (煎饼果子)
Jianbing guozi is a sixty-second performance on a hot iron disc: batter, egg, sauces, crunch, folded and gone. Tianjin first wrote it down in 1933 and now guards the choreography fiercely.
Jiānbing Guǒzi (煎饼果子)
Tianjin crepe; already covered above, the definitive version.
Jiānbing Batter
The batter; traditionally mung bean flour and wheat flour, sometimes with millet or other grains. Creates thin, slightly crispy crepe.
Hǔyǎo Guà Bāo (虎咬刈包)
'Tiger bites pig' gua bao; nickname for the sandwich, bun resembles tiger's mouth.
Huǒtuǐ Dàn Sānmíngzhì (火腿蛋三明治)
Ham and egg sandwich; classic HK combo.
Huángqiáo Shāobing (黄桥烧饼)
Huangqiao shāobing is a lard-rich, sesame-crusted baked cake from one Jiangsu town: short and flaky, filled sweet or savory, even with delta crab roe, its name carried by a wartime song of the 1940s.
Huājuǎn (花卷)
Flower roll; twisted steamed bread, sometimes split for sandwiches.
Huājuǎn (花卷)
Flower roll; twisted steamed bread.
Hóngshǔ Guōkuī (红薯锅盔)
Sweet potato guokui; with mashed sweet potato filling.
Hóngshāo Ròu Hànbǎo (红烧肉汉堡)
Red-braised pork burger; hongshao rou as burger filling.
Héjiān Lǘ Ròu Huǒshāo (河间驴肉火烧)
Hejian-style donkey burger; rectangular shape, thinner bread, more crispy layers.
Hēi Sōnglù Hànbǎo (黑松露汉堡)
Black truffle burger; upscale modern Chinese burger.
Guōkuī (锅盔)
Pot helmet bread; large, thick flatbread baked on side of pot/oven. Crispy outside, soft inside. Split to hold fillings.
Guà Bāo (刈包)
A pre-creased steamed bun folds over pork belly braised until the fat turns to silk, with pickled mustard greens, cilantro, and crushed peanut to keep the richness in check. Taiwan's tiger bites pig.
Guà Bāo Traditional (刈包传统)
Traditional gua bao; fatty braised pork belly (kòngròu), pickled greens, cilantro, peanut powder. The classic version.