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2010.02.05

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Suzen

I love the woman's pink sleeve covers. My mother has made those for herself and my dad when we came to the States. They still wear them every night while making dinner. Beautiful photos and stories. I am a huge fan of your blog.

Nate @ House of Annie

that must have smelled so delicious as it was cooking. And they put it inside an oven to crisp up some more after? Nice.

Chris

I think some onion pancakes are made this way but meat-filled pancakes seem to be a better choice. Love the texture/wood grain on the roller. I use one now and can't go back to the North American-style rolling pin. These wooden rollers are very inexpensive and available in most Asian grocery stores.

Tuty

Robyn,
Is this a close relative of the Green Onion Pancake?

Robyn

Suzen - pple wear them all the time (ie not just in the kitchen) in China! And judging by the grime on the sleeves of my winter coat after we came home, I should have been too.

Nate - You are right on -- actually the scent of these cooking drew us to the stall in the first place. We were all stuffed from noodles not too much earlier. And yes, it was that extra touch, oven for crisping and simultaneous draining of oil, that raised these several notches above any others that we tried.

Chris - me too. I didn't really notice the wood grain at the time, but looking at these photos I wish I'd bought a similar (saw some beautiful cutting boards as well).

Hi Tuty - well, officially green onion pancakes are 'bing' (pancake) so not in so many words. But the method of pinwheeling is similar, I think. And of course cooking in oil.

meemalee

Oh My God - I cannot show this to my husband because he'll make me make them - they look spectacular

Stephanie Manley

Your photos are heavenly. It is time for breakfast now, and you have me wanting to make some sort of fried flat bread.

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