Jian Bing guo zi, with a you tiao doughnut inside:
- Bei Fang Style, Outer Sunset
- Boiling Beijing, San Bruno
- Everyday Beijing, San Mateo
- Soong Soong, San Jose
- Tian Jin dumpling, Oakland
Jian bing with a crispy flat thing inside:
- Beijing restaurant, SF Mission Terrace/Excelsior
- Tai Chi Jianbing, SF Popup
Related:
- Shanghai restaurant, Oakland : “Dan Bing” is terrible, egg fried onto pre made dough
- House of Pancakes, SF parkside, onion pancake with egg
The one I had recently at Bei Fang Style (pictured above), didn’t have enough interesting stuff inside.
Boiling Beijing uses pate in theirs, ask for extra, which rounds out all the flavors.
Has anyone tried the one at Beijing Restaurant recently and does anyone else use a crispy wafer, tofu skin or a fried wonton? Beijing Restaurant had inconsistent results in the past, but was still relatively good.
