The Chinese street-food pancake made with batter, egg, sauces, and crispy crackers is called jianbing.
Jianbing is prepared by spreading a thin layer of batter over a hot griddle, cracking an egg on top, and adding sauces, scallions, cilantro, and a crunchy fried element. The vendor folds the pancake around the fillings before serving it as a handheld breakfast.
The dish is strongly associated with northern China, especially Tianjin and Shandong, and is commonly eaten in the morning. Traditional batters may contain wheat, millet, or other grains, so recipes differ between regions and vendors.
The crisp component is often called baocui and may be a fried cracker or a thin sheet of fried dough. Jianbing is sometimes translated simply as “Chinese crepe,” but that description misses its egg, sauces, herbs, and signature crunch.