Spring cake is a folk food in Beijing. It is a very thin pancake, also known as pancake.

Every year on the first day of spring, Beijingers eat spring pancakes, which are called "biting spring".

The second day of the second lunar month is the day when the dragon raises its head according to an ancient Chinese proverb ("February 2, the dragon raises its head"). On this day, Beijingers also eat spring pancakes, which is called "eating dragon scales."

Spring pancakes are larger than the pancakes used to eat roast duck, and they are tougher (Beijing people call them "bone strong") because they need to be rolled with a lot of vegetables.

In the past, when eating spring pancakes, it was important to go to the box shop to order "Su Pan" (also known as box dishes).

A box shop is a sauce butcher shop, and the store sends people to deliver food to your home.

In the box, smoked tripe, pine nut tripe, roasted pork (a hanging oven roasted pork), clear sauce pork, smoked elbow, sauced elbow, sauced strips, smoked chicken, sauced duck, etc. need to be cut with a different knife when eating.

Cut into thin strips, and serve with several home-cooked stir-fry dishes (usually stir-fried leek sprouts with shredded pork, stir-fried spinach with shredded pork, mung bean sprouts cooked in vinegar, fried vermicelli, spread eggs, etc. If you have the newly launched "pheasant neck leek" stir-fried lean meat

Shredded, topped with eggs, it is even more delicious and delicious), rolled into spring cakes and eaten together.

The condiments include shredded green onions and yellow sauce drizzled with sesame oil (roast duck with sweet noodle sauce).

When eating spring cakes, the whole family sits together, puts the baked spring cakes in the steamer, and eats them as they go, in order to keep them warm.

If spring pancakes are eaten on February 2, Beijingers are also particular about taking married girls home.

Spring cakes and spring rolls are snacks eaten on the first day of spring.

The custom of eating spring pancakes originated in the Jin Dynasty and flourished in the Tang Dynasty.

"Guanzhong Ji" says: People in the Tang Dynasty "made spring cakes on the first day of spring, wrapping them with spring mugwort, yellow leek, and polygonum buds" and gave them to each other to welcome the new year.

Du Fu has a poem: "On a spring day, a plate of thin lettuce is on the plate, and I suddenly recall the plum blossoms in the two capitals."

There are records saying that the spring cakes made by the court of the Song Dynasty using shepherd's purse to welcome the spring plowing were "green strands of red silk, golden roosters and jade swallows, extremely exquisitely prepared, and each plate was worth ten thousand dollars."

The palace spring cakes of the Song Dynasty were famous for being "as thin as cicada wings".

What I’m talking about here are spring rolls stuffed with shepherd’s purse.

Spring cakes and spring rolls are both symbols of spring in the minds of the ancients, but there are differences between them.

Spring pancakes are pancakes made from flour and eaten rolled up.

Spring rolls are made from thin-crusted cabbage and deep-fried.

According to research, spring rolls evolved from the spring dishes eaten on the first day of spring in ancient times.

In the Jin Dynasty, there was a saying that "five spicy dishes are made on New Year's Day", and five spicy vegetables were used: garlic, garlic, leeks, brassicas, and coriander. In the Tang Dynasty, the contents of the spring dishes changed and were changed to: radish, spring pancakes, and lettuce;

In the Yuan Dynasty, the method of rolling stuffing into pancakes and then frying them appeared.

At the beginning of spring, spring returns to the earth. Green onions have sprouted and are called scallions. They are fresh and fragrant. Eating spring cakes with sweet sauce and rolling scallions is called "biting spring".

But Beijingers pay more attention to stir-frying when eating spring pancakes. They require shredded leeks, vermicelli, and spinach, stir-fry them, and mix them together, which is called a mixed dish. They are rolled into spring pancakes and eaten.

In addition, there is also a way to eat spring cakes with sauce-coated elbow shreds, chicken shreds, belly shreds and other cooked meats, and pay attention to wrapping them up and eating them from beginning to end, which is called "starting and ending."

Preparation method: To make spring rolls, add appropriate amount of water and salt, mix well, knead it into a very soft dough, rotate it on a hot pan and bake it into a thin dough, wrap it with fillings, and fry it until it turns golden brown.

The filling of spring rolls pays attention to the use of young shepherd's purse.

Spring pancakes are made by kneading warm water and flour into a soft dough, placing it on a chopping board to make a thin sheet, then frying it with a pancake pan, and then rolling it with fried vegetables.

Green vegetables usually use bean sprouts, spinach, and chives, plus vermicelli, and some also add meat.

Spring cakes and spring rolls are snacks with a long history.

Eating spring pancakes and spring rolls at the beginning of spring is people's best wishes for "spring is the beginning of the year".

Therefore this custom continues to this day.

The answer is that it is available in Quanjude and other general hotels.

Some places sell roast duck for free. I'm from Beijing.