Tianjin-style jianbing uses what flour for its crêpe?

Tianjin-style jianbing uses mung bean flour for its crêpe.

This version, commonly called jianbing guozi, is a popular Chinese street breakfast. Vendors spread a thin mung-bean batter on a hot griddle, crack an egg over it, add sauces and scallions, and fold the crêpe around a fried dough stick or crisp cracker.

Mung bean flour helps give the Tianjin-style pancake its characteristic soft, thin texture. It also distinguishes it from several regional varieties. Shandong-style jianbing is generally made with a mixture of coarse grains such as corn, sorghum, and millet, producing a crisper, harder pancake.

Jianbing is not one completely standardized recipe: ingredients vary by city and vendor. Wheat flour may appear in some modern or regional versions, which can cause confusion, but mung bean flour is the defining traditional flour for Tianjin jianbing guozi. The wider jianbing tradition originated in northern China and later flourished in Tianjin.