Rizhao Thin Griddle Pancakes 日照煎饼
Rizhao Thin Griddle Pancakes is featured among the local specialties of Shandong.
Rizhao Thin Griddle Pancakes (日照煎饼) include the Lanshan (岚山) version, made from a batter containing wheat flour, bran, cornmeal and soybean flour. Fresh pancakes are crisp; after resting and absorbing moisture, they become flexible enough to fold into rectangles.
How it is made
In Rizhao Television’s 2025 feature, maker Tang Yingtian (唐英田) cooks a pancake on a hot griddle in about thirty seconds. Tang stresses control of the fire: both excessive and insufficient heat cause problems. The batter is mixed with water before meeting the griddle.
Lanshan district government also records versions enriched with egg and milk. These are additions to the flour mixture, while older hardship cooking stretched flour with bran.
How it is eaten
Rizhao Television describes wrapping a large spring onion in the pancake with homemade bean paste. Lanshan’s government lists other fillings including fish, shrimp, tofu and vegetables. Tang identifies pancakes as a local staple and recalls their use as provisions for men making long trips to sea.
Where it comes from
In December 2021, Lanshan district government announced that the pancake food custom had entered the extension list accompanying Shandong’s (山东) fifth provincial intangible cultural heritage list.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-26. Recipes and servings vary between kitchens.
Image credits & notes (1)
- Reference photo of a similar dish · 同类菜品参考照片A similar preparation is pictured; the local version may differ. 同类菜品参考照片，当地做法可能不同。Photo: WFan · CC BY-SA 3.0Resized for the web; the photo itself has not been edited. Thumbnails may show a cropped view.
