1. Pancake gizzard is a famous snack in Tianjin. People in Tianjin and Hebei have it for breakfast. It consists of mung bean pancake, egg and jelly (fried dough sticks) or crisp jelly, with batter, chopped green onion and Chili sauce (optional) as seasoning.
2. Miscellaneous grains pancake is a kind of snack pancake, a traditional snack in China. Its main characteristics are fragrant, crisp inside and outside, and delicious. More and more people begin to pay attention to healthy eating, and miscellaneous grains pancakes are favored by more and more people. Shandong miscellaneous grains pancakes are very thin and made of miscellaneous grains. Strengthening the spleen and nourishing the stomach promotes digestion and is rich in protein, starch and crude fiber. This is a healthy food.
3.？ Pancake fruit has a history of 100 years in Tianjin, and it is a snack of Tianjin people. It consists of mung bean pancakes, eggs, fried dough sticks or crispy "chicken gizzards", with flour paste, chopped green onion and Chili sauce (optional) as seasonings, which tastes salty and fragrant. At present, the raw materials of pancake crust are not only limited to pancakes spread out from mung bean noodles, but also a variety of choices such as soybeans and black bean noodles. However, Tianjin people still adhere to the traditional way of eating. The only ingredients used in authentic pancake fruit are mung bean noodles, fried dough sticks, chopped green onion, sesame seeds and other condiments. Many provinces outside Tianjin have raw materials such as ham, sausage, even shredded bean curd and shredded meat floss in their pancakes. Although they are named pancake fruit by merchants, they are all in name only, far from authentic.
4.？ Miscellaneous grains pancake is a kind of Shandong snack in the form of pancake. Main features: fragrant, crisp inside and outside, delicious, and the sauce is mainly aftertaste. Shandong miscellaneous grain pancakes are shaped like lotus leaves, as thin as paper, fragrant and delicious. The pancakes are covered with eggs, which are soft, tender and delicious. The raw materials are white flour, corn flour, mung bean flour, black bean flour, soybean flour, buckwheat flour, millet flour, sorghum flour, soybean oil, baking soda flour and fermented flour. Three or five kinds of the above materials can be selected according to the characteristics of local grain resources, but the fried miscellaneous grains taste more fragrant.