Danbing
 | This articleneeds additional citations forverification.(June 2020) |
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| Alternative names | Egg pancake |
|---|---|
| Type | Pancake |
| Place of origin | Taiwan |
| Main ingredients | Dough, eggs |
| Danbing | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | TrứngBánh | ||||||||||
| Simplified Chinese | TrứngBánh | ||||||||||
| Literal meaning | egg pancake | ||||||||||
| |||||||||||
DanBing(dànbǐng) (traditional Chinese:Bánh trứng;simplified Chinese:Bánh trứng;pinyin:Dàn bǐng;Pe̍h-ōe-jī:nn̄g-piánn;lit.'egg pancake';Mandarinpronunciation[tânpìŋ]), also known asegg pancakeorrolled egg crepe,is aTaiwanesebreakfast dish. Different regions makes the dish differently, in most cases, the dough is made by kneading flour,potato starch,glutinous riceflour, and water into a thin dough, and an omelet is baked on top of the dough.[1]In Taiwan, dan bing is mainly sold at breakfast shops, restaurants as well asnight marketfood stalls. They are also sold commercially in supermarkets, where the dough isfrozenin plastic packaging, and egg is added as the dough is heated.[2]
At first, eggs were added to scallion pancakes. Later, a no-knead flour batter version appeared, which was made of flour, cornstarch and sweet potato flour. In 1994, mass-produced omelet crust appeared in the factory, which promoted the popularity of omelet pancakes. The popularization of scallion pancakes, but the taste is different from that of scallion pancakes, which are lighter and more flexible.[3][4]
History
[edit]Like many other Taiwanese dishes, the original version of the danbing came from mainland China with theKuomintangafter theChinese Civil Warended in 1949. However, gradually over time, the dish has been modified to suit the taste of local Taiwanese people and has since become a unique Taiwanese breakfast dish and an icon of Taiwanese cuisine. One distinctive change made to the original recipe is that sweet potato powder is mixed into the dough to give it a unique texture that makes it more chewy, orQ,as Taiwanese people call it.[5]This became the staple of the Taiwanese danbing, but the different textures were preferred in northern and southern Taiwan. In northern Taiwan, the dough is fried with strong fire, giving it a crispy texture. On the contrary, the soft and chewy texture is emphasized in the south, and the seasoning is slightly sweeter.[6]The dish has recently gained popularity in the United States.[7]
Variations and accompaniments
[edit]Variations exist on the basic method of preparation that incorporate other flavors and fillings. Other ingredients, such astunachunks and minced pork, are sometimes added with the egg. In Taiwan, the pancakes are often served withsoy sauceorsweet chili sauce.
See also
[edit]References
[edit]
- ^Angela Hui (31 August 2020)."This Taiwanese Egg Pancake Is An Ideal No-Fuss Breakfast For Kids".Huffington Post.Retrieved27 October2022.
- ^G. Daniela Galarza (27 October 2022)."Dan bing are a Taiwanese breakfast treat that can be a meal anytime".The Washington Post.Retrieved27 October2022.
- ^Ngươi bữa sáng yêu nhất kia một mặt khởi đế “Bánh trứng” không người biết lịch sử.Tam lập tin tức võng(in Chinese). 21 January 2019.Archivedfrom the original on 30 January 2023.Retrieved30 January2023.
- ^Độc bộ toàn cầu đài thức bữa sáng: Trên bàn cơm Đài Loan bánh trứng diễn biến sử.every little d(in Chinese). 24 March 2018.Archivedfrom the original on 30 January 2023.Retrieved30 January2023.
- ^"Ngươi bữa sáng yêu nhất kia một mặt khởi đế “Bánh trứng” không người biết thần lịch sử "(in Chinese). SET News. 21 January 2019.Retrieved27 October2022.
- ^Trương càng bình (27 August 2018)."Vì sao thời xưa vị bánh trứng mềm Q, hiện đại bánh trứng xốp giòn?"(in Chinese). The Storm Media.Retrieved27 October2022.
- ^Luke Tsai (19 February 2021)."Taiwan Bento's New Dan Bing Shines a Light on Taiwanese Breakfast Culture".Eater San Francisco.Retrieved27 October2022.
