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  • (jazzy music)

  • - When you're talking lunch in New York City,

  • speed is essential.

  • There are tons of classes, like the dollar slice,

  • street meat, chicken and rice plates.

  • But a new go-to has just hit the scene:

  • the jianbing, or bing for short.

  • Today, we're headed to Urbanspace Vanderbilt,

  • to check out their food hall that has 20+ vendors.

  • In particular, we're looking at Mr. Bing,

  • a Midtown spot that's specializing in jianbings.

  • And they're hoping to bring them nationwide.

  • (music)

  • Legend has it, that the first jianbing

  • was made some 2,000 years ago in northern China.

  • At Mr. Bing, all of their jianbings

  • follow that same traditional base.

  • They start by mixing up a batter

  • of various flours and water.

  • Then, the batter is spread out nice and thin,

  • and formed into a crepe-like shape.

  • But hold on: Before we get any further,

  • it's important to know the jianbing

  • is nothing like a crepe.

  • There's way more textures, flavors,

  • and it's a lot more filling,

  • making for the perfect lunch.

  • They crack eggs on top,

  • scramble them up, and spread it all over it.

  • Next, they cover the yolk in chopped scallions

  • and a sprinkle of sesame seeds,

  • which adds this great crunch.

  • To finish it, they flip it over

  • and cover it in hoisin sauce and chili paste,

  • making sure to brush it all over the jianbing.

  • To add one last bit of crunch,

  • they put on two crispy wonton wafers.

  • Now this is where Mr. Bing breaks from tradition.

  • In most of China, jianbings are served at breakfast

  • and only filled with vegetables.

  • But here, they're mixing in all types of different meat,

  • making it a much heartier and filling meal.

  • - I became interested in jianbing

  • when I was a student in China, about 20 years ago.

  • I majored in Chinese in college, and I studied abroad.

  • On the street, right outside our dorm,

  • there'd be an old lady on the back of a bicycle cart

  • making bings for all the students.

  • And that's how I first fell in love with this product.

  • It was actually multiple vendors

  • that I sort of studied from.

  • I went to 40 different street vendors in Beijing,

  • in Tianjin, in Shanghai -- kind of all over.

  • But the one who really taught me how to make it

  • was a woman named Master Bahn.

  • She works at a little vendor

  • in the eastern part of Beijing.

  • And they basically make what we thought

  • was the best bing in Beijing with the most variety.

  • - These bings are the bomb.

  • I've never had one before,

  • and if I had to compare it to something,

  • I'd say it's like a Crunchwrap Supreme.

  • It's got these different layers of textures

  • and mixtures of flavors that just can't be beat.

  • I really, really like the Peking duck one,

  • because that sweetness of the duck

  • and the chili paste that was on there

  • sort of complemented each other really well

  • and was absolutely delicious.

  • You've got to try it for yourself.

  • (upbeat music)

  • - Now, I will always be loyal to my favorite slice spot.

  • But the jianbing at the Mr. Bing is definitely going

  • in my quick, grab-and-go lunch rotation.

  • If you like what you saw today,

  • please watch another Thrillist video.

  • And like, comment and share below.

  • (jazz music)

(jazzy music)

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B1 US bing beijing china crepe street batter

China's Most Popular Street Food Comes to NYC || Fork Yeah

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    Seina posted on 2020/05/15
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