Awesome.

厲害啊

Meet Yolanda.

見見Yolanda。

She's from Beijing.

她是北京人。

Inspired by the flavors of her childhood,

靈感來自於她童年的味道。

in 2015, Yolanda opened up a jianbing food truck

2015年，Yolanda開了一輛江濱餐車。

in New York City called Flying Pig.

在紐約市叫飛豬。

When you were growing up in Beijing,

當你在北京長大的時候。

was this very common?

這種情況很常見嗎？

On the streets?

在街上？

Yeah, it's harder to find.

是啊，比較難找。

Jianbing has been around in Tianjin for 600 years,

建兵在天津已經有600年的歷史。

and the city is so proud of it that in 2018,

而這座城市又是如此的驕傲，在2018年。

they launched a rubric with instructions

他們推出了一個帶有說明的評語

on what an official jianbing should look like.

關於官場江湖應該是什麼樣子。

Here's how she makes them.

下面是她如何製作的。

Traditionally, a pure mung bean-based batter

傳統上，以純綠豆為主的麵糊。

is used to make the crepe.

是用來製作薄餅的。

Does that make a difference in the texture?

這樣做會不會讓質感有差別？

I see.

我明白了

Yours is primarily wheat and mung bean flour?

你的主要是小麥和綠豆粉？

Okay.

好吧，我知道了

And is it one egg per jianbing?

而且是每個建兵一個雞蛋嗎？

So the egg is kind of the glue that

所以雞蛋就是一種膠水

holds this whole thing together.

撐起了整個事情。

It's then brushed with a secret sauce

然後再刷上祕製的醬料。

that's basically a combination of a sweet bean sauce

豉汁

and fermented bean paste.

和發酵的豆瓣醬。

She adds some scallions, cilantro, and this piece of fried dough,

她加了一些蔥花、香菜，還有這塊油炸麵糰。

which is called baocui in Chinese.

這在中文裡叫寶翠。

Now, that's usually it for a traditional jianbing,

現在，通常傳統的江湖就這樣了。

but Yolanda takes her pancakes a couple steps further.

但Yolanda把她的煎餅更進一步。

In this version, she adds lettuce and a delicious slab of pork.

在這個版本中，她加入了生菜和美味的豬肉板塊。

And this version has crayfish,

而這個版本有小龍蝦。

a summer staple in China.

是中國夏季的主打產品。

Flying Pig was considered one of the first jianbing vendors

飛豬被認為是最早的jianbing廠商之一。

in New York City.

在紐約市。

Today, the northern Chinese street snack is a common sight

如今，中國北方的街頭小吃已是屢見不鮮了

in not only New York,

不僅在紐約。

but California and Texas as well.

但加州和德州也是如此。

And the variations are endless.

而且變化無窮。

So Yolanda's version of jianbing was actually really, really good.

所以Yolanda版的jianbing其實真的很好，真的很好。

I'm not used to having crayfish or braised pork in a jianbing,

我不習慣吃小龍蝦和紅燒肉的江湖。

but that was a really amazing addition.

但這是一個非常驚人的補充。

To be honest, before going up there to northern China,

說實話，在上去華北之前。

I didn't know that much about northern Chinese food.

我對中國北方的食物並不瞭解。

But I actually really like it,

但其實我真的很喜歡它。

and we're going to be rolling out more stories

我們將推出更多的故事。

on food from Beijing and Tianjin.

在北京和天津的食品上。

And don't forget to subscribe @Goldthread2.

同時別忘了訂閱@金線2。