Pancakes, a unique food in Shandong, are generally baked with sorghum, wheat, sweet potatoes and corn as raw materials, and are as thin as paper, which requires extremely high bite strength, especially burritos. Generally, people who have never eaten pancakes have a sore cheeks, which is beyond people's endurance in other areas. Therefore, pancakes have become a unique staple food in Shandong. I remember that in the previous issue of "China on the Tip of the Tongue", there was an introduction about Shandong pancakes. The golden batter was burnt golden on the hot tobacco (ao), and the aroma was overflowing. Shandong people are bold and energetic in eating, which makes many people discouraged, especially the "pancakes with green onions dipped in sauce" that Shandong people eat. Why do southerners dare not eat them?

who invented the way to eat pancakes with scallion dipped in sauce? I don't know this small series, maybe on the soil and water in Shandong, green onions, garlic and big dips were originally born, right? Shandong people's dependence and appreciation of this kind of food is also beyond ordinary people's understanding. In the eyes of Shandong people, the only way to eat pancakes is to dip them in green onions.

Pancakes have many advantages. I think pancake rolls with green onions should be convenient and quick to eat. There are many side dishes that can be eaten quickly, such as various pickles, dried radish, Toona sinensis buds and other local common pickles. Onion dipping sauce is only one of them and is rarely eaten, because it is too troublesome to make that sauce, and it is easy to break. I like Lai's cooked and raw food best. I work in Hangzhou and haven't eaten it for a long time. It's sold in the supermarket, but it doesn't taste like that. It's just that in the past, farmers and ordinary people saved time for their work, rolled pickles and drank some tea before going to the fields. Now that living conditions are good, these have become good things and rare things.

The pungent green onion, the mellow fermented soybean and the natural grain aroma after the pancake is baked are perfectly combined, which will stimulate the taste buds in the mouth and make people have a completely different and wonderful experience in an instant.

After trying to make small series, I don't think that southerners can't get used to or dare to eat this kind of food. If there is, it's probably the difference of regional culture and the breath produced by eating green onions, which makes people flinch, right? In the eyes of southerners, green onions are only condiments, and their staple food is rice. But as long as you have the courage to try, I think southerners will also fall in love with pancakes with scallions dipped in sauce. Every place has its own taste. Shandong is heavy, while southerners are light. Don't say anything about the roll, just say pancakes. Once, my hometown brought some machine pancakes to my colleagues, but the food roll could not be wrapped, and I couldn't bite it. I lamented the mouth of eating rice, if I brought some white pancakes.