Bings are usually a casual food and generally eaten for lunch, however, they can also be incorporated into formal meals. Both Peking duck and moo shu pork are rolled up in thin wheat flour bao bing with scallions and sweet bean sauce or hoisin sauce. Bing may also have a filling such as ground meat. Bing are commonly cooked on a skillet or griddle though some are baked.
Some common types include:
- Cong you bing (蔥油餅; scallions and oil bing)
- Fa mian bing (發麵餅; yeast-risen bing)
- Laobing (烙餅; branded bing)
- Shaobing (燒餅; roasted bing)
- Jian bing (煎餅; fried egg pancake, similar to crepes), and a popular breakfast streetfood in Hong Kong.
- Bó bǐng (薄饼; literally “thin pancakes”) refers to a thin circular crepe-like wrapper or “skin” (薄餅皮) wrapping various fillings. This is sometimes called “Mandarin pancake” or “moo shoo pancake” (木须饼, mù xū bǐng) in American Chinese food contexts.
- Yuèbǐng (月餅; mooncakes) a type of bing usually produced and eaten at the mid-autumn festival
- Luo buo si bing (萝卜絲餅, shredded radish bing) is a type of panfried bing consisting of a wheat dough skin filled with shredded radish
Bings are also eaten in Korean culture, the most common being jian bing, which are consumed together with seafood.
These Bó bǐng seen in the image above were seen being made in one of the tiny back streets of the Old City area in Shanghai. This street was full of food vendors making and selling a large variety of foods and made a very colourful and lively venue for street photography ….. as well as food sampling.
The video below shows the process of making the Bó bǐng.