Comments on: Chive Pancake – Jiu Cai He Zi

By: Elaine

Elaine — Wed, 21 Jan 2026 03:22:24 +0000

In reply to Raquel Lopez. Thanks Raquel

By: Raquel Lopez

Raquel Lopez — Tue, 20 Jan 2026 15:43:08 +0000

Great

By: Manu

Manu — Tue, 23 Apr 2024 07:10:12 +0000

Hi, sorry this might be slightly irrelevant but I thought 韭菜 was Chinese leek. Are Chinese chives and leeks the same? Sorry, I’m so confused. What’s 香葱 or 细香葱? Btw I love all of your recipes! They’re very authentic and easy to follow! Thank you

By: Elaine

Elaine — Tue, 11 Feb 2020 01:53:10 +0000

In reply to Emma. Already listed, will finish this in the coming 2020.

By: Emma

Emma — Mon, 10 Feb 2020 11:00:53 +0000

Can you post a jianbing recipe??

By: Elaine

Elaine — Tue, 28 Jan 2020 06:44:02 +0000

In reply to william dipanni. Thanks William!

By: william dipanni

william dipanni — Tue, 21 Jan 2020 16:31:51 +0000

I made this exactly to your recipe but I did not have 5 spice powder, so I used a 1/4 teaspoon of garlic powder and 1/4 teaspoon of msg….they tasted great! Better than the Chinese restaurants near my home.

By: Elaine

Elaine — Mon, 25 Nov 2019 00:46:38 +0000

In reply to Ariel.

Ariel,
For hot water, I recommend using water hotter than 80 degree C because in order to kill the gluten.
There is no need to calculate the exact kneading time. We just need to make the dough smooth and not sticky. We have low dough requirement for most Chinese recipes. Happy cooking.

By: Ariel

Ariel — Sun, 24 Nov 2019 14:42:51 +0000

Hi – If we are making the dough with hot water, what should the temperature of the water be approximately? When kneading, are you kneading 6-8 min low speed in a stand mixer or is it by hand? Just wondering if we need to knead for a certain amount of time or just however long to get a smooth dough. (i always find making dough to be the hard part!) Thanks!