Jian Bing Guo Zi

It has been lovely to hear about Brian Goldberg, who studied in Beijing in his youth and had grown to love the Jianbing so much that he spent almost 14 years studying the art of making this delicious pancake breakfast, and now brings it to the public on the streets of NYC, offering adaptations of the dish with more filling that are great for lunch or dinner. Let me tell you a little about the origins of the Jianbing.


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Sweet & Sour

Frequently, conversing with my Western friends about Chinese food, I hear the old line that “the Chinese don’t eat desserts” wheeled out. The only thing they can really point to is the toffee apples and toffee bananas, which a lot of restaurants over here offer. This is a misconception worth correcting.


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