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Scallion Pancakes |
 | | My two key sources of excellence in scallion pancakes are Ollie's at 116th and Broadway in Manhattan and the redoubtable Szechuan Chongqing Restaurant in Vancouver, BC. |
 | | To my mind, the ideal scallion pancake is thin (1/8" to 1/4") but with identifiable layers of dough, golden-brown and crisp on the outside, and fairly chewy inside. |
 | | With scallion pancakes, no. An adulteration I can recommend, however, is to add some toasted Szechuan peppercorns along with the scallions; they're commonly enjoyed this way in China. |
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