Scallion Pancake 葱油饼
Scallion Pancake is featured among the local specialties of Taiwan.
Scallion Pancake (葱油饼) is a flour pancake cooked with chopped scallions and oil. Taipei (台北) street stalls include a style developed by migrants from Matsu (馬祖), using hot-water dough and a generous amount of oil in a broad pan.
Rolled scallions and hot-water dough
The dough is rolled thin, brushed with oil and covered with chopped scallions, then rolled into a strip and coiled before being flattened again. In the migrants' commercial version, hot-water dough replaced the earlier cold-water method. The broad cooking pan gives the pancake room to expand as it cooks.
Crisp street food
A former Beitou (北投) vendor, Wang Qingyong (王清勇), explains in Matsu Daily (馬祖日報) that this combination opens the layers and produces a quick-cooking, crisp pancake. Vendors offer a whole or half pancake, with optional egg or chilli. Buyers can carry the freshly cooked pancake and eat it while walking.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-30. Recipes and servings vary between kitchens.
Image credits & notes (1)
- Cong you bing, a Taipei scallion pancake, pan-fried and sliced into wedges · 葱油饼，台北风味，煎至金黄后切块Photo: bryan... from Taipei, Taiwan · CC BY-SA 2.0 · taken 2019-01-01Resized for the web; the photo itself has not been edited. Thumbnails may show a cropped view.
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