Jianbing is One of Beijing’s Favorite Street Foods — Dining On A Dime

Jianbing is One of Beijing’s Favorite Street Foods — Dining On A Dime

– We’re heading towards Irving Street, which is sort of the main commercial drag in the inner Sunset neighborhood, south of Golden Gate Park. And we’re going to a
pop-up, Tai Chi Jianbing, inside of a restaurant called Nabe. What Tai Chi Jianbing
specializes in is jianbing. Jianbing has an exciting origin story. Apparently, there’s this General, during the Three Kingdoms
Era, General Liang. He and his men were marching. They ran out of woks, and they’re like, “(bleep), how are we gonna cook?” General Liang had a brilliant idea. Heat up the shields, pour
the batter on the shields. Then put (bleep) in it
and make a little pancake. This very brilliant military tactician was also the culinary father of many delicious Chinese foods. Explain a little bit about
the history, about the pop-up, and sort of the origin of Nabe. – We just started the late of 2005. And our first pop-up at Osaka Imai. So the owner of the Nabe is really great. He gave us a lot of support. – Why do you focus on jianbing? – ‘Cause I eat jianbing
a lot when I was young. We got these recipes from a master who’s doing this in Beijing for decades. The first time, if you
want to try our jianbing, I highly recommend original one. So that’s the most authentic taste. – Let’s eat some jianbing. Okay, so I’m definitely… This original, the (speaks Mandarin). And then I think also,
the (speaks Mandarin), which is the barbecued pulled pork. And then, you said you
have a cumin beef special? – Yeah, cumin beef. – So let’s try that, too. And I think three is enough. This is sort of the quintessential northern China street food. The best way to describe this. It is like a Chinese crepe. Crack a couple of eggs on it, and then you just put
all kinds of (bleep), whatever you want. There are different sauces. Sometimes it’s like a hoisin sauce. Oyster sauce, which is like corn starch with a little bit of oyster essence. Why don’t we get going with the old street original jianbing, (speaks Mandarin) jianbing. This is prepared with some chili
paste, some fermented tofu. There’s usually the (speaks Mandarin), which is like a crispy cracker. (hums) I love this, man. This takes me back. Little bit of a, little story. I was a very poor student in college. I think my report card spelled “fad-d-d”. And I got kicked out
of school, essentially. I ended up going to China for a year. This was when I was like, 19. I rented a room at a college and I would walk to work every day where I worked at the Holiday Inn. And for breakfast, when
I ate on the streets, they had the jianbing guys… I forget how much it cost, but it was probably a
dollar, $1.50, I think. This was almost 20 years ago. I’m a very old man. This is a little fancier. This is sort of fancified. (snaps fingers) jianbing. But it’s still, the
essence of it is the same. There’s a good amount of spice in this, and there’s also sort of
like that sweet, heady, bean paste flavor that kind of pervades, is that it’s sort of spread all over. And then of course, the
crunchy texture of that fried wonton strip, the (speaks Mandarin). And so that also gives a nice crunch, a nice texture, a nice variant. But yeah, super good. Let’s try another flavor of this. Let’s try the… This is (speaks Mandarin) jianbing, which is the barbecued pork. It looks like there’s just kind of like… For lack of a better term, this is like barbecued pulled pork. There’s a big fistful of nice, bright purple cabbage in there. This tastes like a traditional pulled pork like you would get in sort of a North Carolina style barbecue. It’s that… In Chinese, it’s rousong. It’s like meat floss, is the best way. Redneck spaghetti, also. Well, I don’t wanna offend
the rednecks out there. Sorry. It does taste a little Chinese, because there still is
that sweet bean texture. But there also is, what
tastes to me, at least, like a ketchup, vinegar, Worcestershire, tomato-based sauce that’s mixed in with the Chinese flavors that you would expect, which is sort of more fermented bean, soy bean, mung bean, fermented tofu, fermented vegetables. But it’s still very good. This is their special. This is the cumin beef. And I gotta say, this looks good. And it looks like there’s red peppers and a lot of cilantro, as well as this beef in there. This is great. Cumin is a spice sometimes associated with Indian cuisine in south Asia. It has a presence in a lot of curries, and so it is a very
fragrant, very powerful, very heady spice. It pairs well with meat. Cumin can overpower easily,
but it doesn’t do that here. It serves the jianbing well. There’s also a nice, sharp
ginger flavor in this as well. So this one has a lot of strong flavors. The cumin, the peppers, the ginger, the big strips of onion,
as you can see here. This one is a little more,
like, down-to-business. I’d like to thank you for joining me for this episode of Dining on a Dime from the Tai Chi Jianbing
pop-up inside Nabe restaurant in San Francisco, California. If you’d like to watch
more, please click here.

100 thoughts on “Jianbing is One of Beijing’s Favorite Street Foods — Dining On A Dime

  1. I love jianbing! Go get some!! And tune in next week for the next (and maybe final???) episode of the SF season. But don't go anywhere, because we've got another great season coming. Thank you and I appreciate you and see you soon!!! 😘😘😘😘

  2. this guy shows no emotion and the food ranger shows all the emotions lel is this on purpose?

  3. Barrel of Monkeys is My Ultimate Fave Game next to Scrabble…Love You're Shirt and U Lucas😘😘😘😘😘😘Thanks For The Foodhistory😀😀😍😍😍😍

  4. In authentic Beijing style, the wrapper should not be floppy like that. It seems that they used more of japanese crepe batter recipe for this.

  5. Lol i finally found one Youtuber that doesn't make ugly, fucked up faces and horrendous weird ass noises when they like the food!! 😂
    And i like the little bit of history you give about the food.

  6. I'm a simple man. I see Lucas, I hit the "Like" button.

    I see Nick, I'm just going to repeat some of the already said comments.

  7. new bone thugs and its fire

    dissing all mumble rappers who wanna bite they style but cant

  8. If you really believe that story on how it was invented, then you believe in the Easter bunny too.

  9. I love your channel but brother, you narrate and then suddenly drop your voice so softly that you are inaudible. Can you please speak in a more evenly modulated pattern so I don't have to keep turning your videos up and down?

  10. How can you help us warn the people?
    I been reaching out and posting to all YouTube channels especially with very high audiences.

    stay united💞
    to be ready for God's arrival,
    follow commandments to best of your ability, ask forgiveness daily. children also, the ones old enough to know right from wrong.

    Jesus Christ the same yesterday, and to day, and for ever.
    Hebrew 13: 8

    Feel free to help us and post this message to all channels when u have time through out the day!

    Thank you, God bless , 💞
    The body of Christ his church!

  11. Why did this have to be in my recommended channels section…? Now I'm hungry. I just got done eating (bad food) and this looked really good. Then there's the other issue: San Francisco is too damned far away.

    Getting on a plane just to grab a bit to eat? Nah, I can't afford that…

  12. Jianbing looks to me like the culinary love child of a Mumbai Street Dosa and an overstuffed California style Burritto.

    I'll have to try my hand at it (I'm currently DIYing my Dosa technique).

  13. Lucas is the guy you want to see after he travel the world and tell you all the food you've never heard of. Love this show!

  14. Thanks so much! I had never heard of this before.
    I am learning alot watching you.
    Thanks again!,
    and Best Regards,
    Matt in the ATL.

  15. It's been a long time since I had a Jianbing and this video just made me want to find a good place in LA that serves it.

  16. Wow. If each one of those had two eggs and you at 3, that's a six-egg nosh. Dining on a Dime is watched enough that YouTube would have awarded you the cow's stomach by now; customarily given to food-show hosts so they can do their job.

  17. Dude first ur video is awesome and every time I watch ur video u make me starving keep on man and great job
    One last thing how old r u😬

  18. Give this to a 99 variety Dosa street vendor in India. He will still give this to you at $1.50!!. No Offence to this though great video and great food!!

  19. Looks more like Jianbingguozi rather than Jianbing. Jianbing is another kind of food mainly consumed in Shandong province.

  20. The Jianbing sometimes attributed to Zhuge Liang (last name Zhuge) is actually not the same as this one. Zhuge's Jianbing is made with grain flour and very chewy. You don't add anything to it while it's being cooked, but you can wrap things in it.The jianbing guozi here is made from mung beans and very soft and is closer to a crepe.

  21. Your college report card read, "FADDD!" Hilarious! But your Eater report cards says, "AAAAAA!" LOL! Loved you patting your non existent tummy! Rich!

  22. OMG! my mom was at the same Holiday Inn you worked at in 97 ! I vaguely remember that she was….some department manager ? She might have worked with you back then !

  23. It doesn’t look authentic at all…I eat Jianbing every day and this is not authentic at all, real jianbing is just eggs, crackers, cilantro, and sauce that’s it

  24. The eternal problem for English/Chinese speakers. Deciding on whether to pronounce Chinese words in chinese, or as a non-chinese speaker would in english, but ending up with a venerable tongue twister of neither option.

  25. Jianbing is truly an inspired food item. Best breakfast food evahhhhh. This Jianbing is too small and too fance and not served hot in a plastic bag so nah. Love the show tho.

  26. I made it at home and tasted good but I never had it real crispy
    I guess I have to go to Shanghai or San Francisco

  27. i couldn't help but notice on the restaurant menu it says "two organic cage free brown eggs"
    Brown eggs has nothing to do with organic actually the opposite. the chickens are selected to produce brown eggs because people believe it to be more natural making it sell better. how ironic 😀

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