Oily Scallion Cakes

Congyou Bing

Appears in

By Ellen Schrecker

Published 1976

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Meal: Almost in Advance, Fried — Dinner: Menu

Around the corner from our first house in Taipei there was a tiny open-air restaurant, really no more than a covered shed with a few rough tables. In front of the restaurant stood a teen-aged boy who did nothing but make Oily Scallion Cakes all day long. He worked up the dough, kneaded it, sprinkled it with scallions and oil, twisted it into snail-shaped rolls, flattened them, and then fried each individual cake on a primitive iron grill