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Jianbing - Crepes (Yihong Road Store)

小吃快餐 · ⭐ 3.5

South Zone, Mingzhu Huayuan, Yihong Road

Dishes

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  Sweet Soy Milk

  A traditional Chinese breakfast drink made from soybeans, sweetened with sugar for a smooth and rich flavor.
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  Millet Pancake

  小米煎饼是以小米面为主要原料，加入水调成糊状，摊在平底锅上煎制而成的食品。制作时可加入少量盐或葱花调味，煎至两面金黄即可。口感酥脆，质地松软。
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  Millet Pancake Skin

  A thin, crispy pancake made from millet flour, commonly used as a base for fillings or served alongside dishes.
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  Vegetable Egg Pancake

  Seasonal vegetable and egg pancake made with eggs and fresh seasonal vegetables, mixed together and pan-fried until golden brown on both sides—soft, delicious, and nutritious.
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  Dragon Fruit Pancake with Two Eggs

  A creative breakfast dish made with dragon fruit juice and flour for the pancake, topped with two fried eggs—fresh, sweet, and nutritious.
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  Black Rice Pancake

  Purple rice pancakes are made from purple rice, mixed with glutinous rice flour and water to form a batter, then pan-fried. A little sugar or honey can be added for flavor, along with jam or crushed nuts. Cooking requires careful heat control to achieve a slightly crispy exterior and soft, chewy interior.
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  Mung Bean Pancake

  Mung bean pancakes are made from mung bean flour mixed with water to form a batter, then fried in a flat pan. Add green onions, salt or seasonings for flavor, and cook until golden brown on both sides. Crispy outside, soft inside.
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  Bombed Chicken Cutlet

  Fried chicken cutlets made from breast meat, marinated and coated in starch or batter, then deep-fried until crispy outside and tender inside. Served with special sauce or salted pepper, sometimes with onions and green peppers.
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  Chicken Strips

  Chicken strips are made from chicken breast, cut into strips, marinated, and then fried. They have a golden color, with a crispy exterior and tender interior, and are usually served with chili powder or ketchup.
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  Egg

  Eggs are a common ingredient that can be cooked alone or combined with other ingredients. Basic preparation methods include boiling, frying, pan-frying, and steaming, which preserve the natural flavor and nutritional richness of eggs.

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