Talk:Scallion pancake

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Food and drink Low‑importance

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Low rated C-class article about a Chinese dish without major cultural impact on Chinese cuisine.

This article needs additional citations.

--Jeremy ( Blah blah...) 01:38, 24 June 2008 (UTC)[reply]

"Without major cultural impact?" It's one of the main Chinese foods of its type. Badagnani (talk) 01:52, 24 June 2008 (UTC)[reply]

Recipe

One minor grammatical change... "Here is the rough outline for creating green onion pancakes:" changed to "Here is the rough outline for preparing green onion pancakes:"

Is it possible to get some sort of measurement on the amounts used? Or possibly a redirect or link to a recipe? To0n 23:28, 18 October 2005 (UTC)[reply]

I'm avoiding making the recipe very specific; otherwise, someone will recommend it to be moved to Wiki-Cookbook (which I don't want to happen).

Allentchang 15:27, 25 December 2005 (UTC)[reply]

Comparisons to other flatbreads

"These pancakes resemble but are greasier than the Meditteranian pita bread, the Mexican tortilla, the Indian naan bread, and the French crepe."

I removed this sentence for now, because there are far more differences than just being more greasy than the above. Pita is a leavened oven-baked flatbread. Naan is made in a tandoor oven. Crepes are batter cakes. These processes lead to considerably different products. However I think it may be useful to make such comparisons, but they should be clarified. The Mexican wheat tortilla is probably the closest of them in process, but the paratha, for example, is more similar to this than the above. Feel free to add on. Dforest 03:24, 3 September 2005 (UTC)[reply]

Laobing

Isn't this the same as laobing? Holderlin 10:32, 30 December 2006 (UTC)[reply]

Not really, it's far more greasy and it can actually be served as a main course. —Preceding unsigned comment added by 130.126.75.181 (talk) 21:48, 29 September 2007 (UTC)[reply]

Cooking

It is missing how this item is cooked. This should be added to the article. Badagnani 22:07, 29 September 2007 (UTC)[reply]

Fennel greens?

Are fennel greens really used? Whenever I have mentioned fennel to Chinese friends, they have always said they never saw it or ate it. Badagnani (talk) 05:21, 27 February 2008 (UTC)[reply]

you're right. It's not fennel, It's xiao cong (小葱) or something. It looks like that's already been changed. Yes fennel is yet another thing which is still almost completely unknown in China.... Spettro9 (talk) 06:27, 13 September 2010 (UTC)[reply]

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This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 15:29, 3 July 2008 (UTC)[reply]

variation from batter and not dough

There is a variation that I have seen served by street vendors in Taiwan that is a batter that is poured onto the frying surface. There is probably a way to specify it uniquely but if I recall correctly they refered to it with the same name in Mandarin.207.238.48.147 (talk) 21:15, 19 February 2010 (UTC)[reply]

You're almost certainly talking about Jian bing (煎饼) which is totally different. Spettro9 (talk) 06:26, 13 September 2010 (UTC)[reply]