To make this Chinese breakfast staple, the cook ladles batter onto the hot griddle and allows it to form into a thin pancake. Then an egg is scrambled on top. A hint of garlic, some chili sauce, a generous scoop of bean sauce, and cilantro are added to the inside of the bing. Finally, a piece of fried dough is placed in the center for a little added crunch. The cook then rolls up the bing and cuts it in half as drool drips off your chin.
Jian bing was such a hit with my father that we visited the same vendor again the next day. I wonder how many more of them we will consume before their trip comes to an end?