This snack has three key points, one is "pancakes", the other is "green onions", and the other key is "rolls". That pancake must be a specialty of Yimeng Mountain in Shandong. The pancakes from other places are not good. They are either too crispy and cannot be rolled; or they are too soft and cannot be torn off. The pancakes made in Yimeng Mountain are made with local mountain firewood, and the noodles are kneaded with spring water from the mountains. Then the batter of sorghum, corn, millet, etc. is spread on the griddle, and the heat of the pancake must be controlled carefully. When the pancake is old, it becomes crumbly and brittle, and sticks to the spatula and cannot be peeled off, so naturally it cannot be rolled into green onions; when it is pancaked tender, it falls apart easily, and one roll becomes a pancake dumpling. Yimeng Mountain's pancakes have good raw materials and good control of the heat, so they have this famous dish. In Yimeng Mountain, every snack street and every small shop will have the side dish of pancake rolls with green onions. Without this side dish, it seems that it is not worthy of being called a restaurant; everyone will eat this dish when they eat. One dish, as if there was no meal at all. Green onions are not so particular. This plant is found everywhere. It is a very common vegetable in vegetable fields all over the world. It is the most common condiment in the kitchen. It rarely plays the leading role and is mostly used as an ingredient. Chop finely (I believe that when chopping green onions, the knife must be fast, the frequency must be fast, and the rhythm must be strong, so that it can be cut with good color, fragrance and flavor). When the metal hits the chopping board, the white and green green onions are combined to form a watery, ink-like chive flower. Sprinkle it into the hot oil pan, sizzle, and the aroma of fried green onion will float out, penetrate your nose, and make people salivate. Most people eat chopped green onions this way. But there are still times when onions play a starring role. First, the Northeastern shallot dipping sauce must be whole. The onions must be thin, long, and tender. Select them clean and put them into the bean paste. The salty and greasy taste of the sauce is mixed with There is a slightly spicy smell of onions, and the taste is very delicious; the second one is the green onions rolled in pancakes. Wash and peel off the big green onions directly and roll them into the pancakes. When they stand up, they look like sticks, and when they stand horizontally, they look like sticks. It is a spring roll. When eating it, try to keep it in a straight line with your mouth and bite it diagonally. Otherwise, if you bite it vertically, you will lose your teeth. When you take a bite, first the slightly sweet grain flavor of pancakes covers your mouth, and then the spicy flavor of scallions slowly comes out and soaks in. After chewing for a few bites, the two flavors are mixed together, and when mixed, they are indistinguishable. You and I are indistinguishable from each other, and pancakes and green onions are in close contact with each other. This kind of taste is dry and strong, pungent, honest and tough. If you taste it carefully, it looks like the style of a Shandong man. Let’s talk about volume. The word "volume" becomes more and more beautiful the more you look at it. Written in poems, it became a famous line - "I tried to look at people with curtains, but the begonias remained the same." "It is not as good as rolling up the bead curtains in the spring breeze ten miles away on Yangzhou Road." ... These two lines of poems have been sung for thousands of years and have been sung for thousands of years. It is tainted with the taste of many poems. Moving to the snack of "pancake rolled with green onions", many elegant and short sentences are born out of thin air. The key to what I say is rolling. I mean that the rolling action also requires skills - the thickness, softness, dryness and moisture of the pancake, as well as the direction of the hand rolling and the balance of strength are all important. Different rolling methods , the rolls look beautiful and ugly (some look like eating delicacies, some look like smoking rolls), and the tastes are also different (some have a balance of sweet and spicy, and some are so choking that it is difficult for you to swallow). When eating in Yimeng, you will find that no matter men, women, or children, during the dinner, they will carefully lift up a pancake, roll up a fruit as if doing something handicraft, tear it from the left, and bite it from the right. Looking at their faces again, we can see that their cheeks are squirming and they are biting hard. They look extremely unsightly, but they taste so delicious that they make people salivate. Qilu people learn from one another when it comes to eating. From pancakes rolled with green onions, they can roll many things - pancakes with fruit are rolled into fried dough sticks and eggs; shredded pork with Beijing sauce is rolled into fried green onions and shredded pork; pancakes with diced fish, It's fried diced mackerel meat and rolled in... Two years ago, a film crew from "A Bite of China" came to Chunshugou in Mengyin and made a short film that filmed how Yimeng people spread pancakes and As soon as this video aired on how to roll green onions in pancakes, pancakes rolled with green onions became famous all over the country.

There is a restaurant in Mengyin called "Pancake Rolled with Scallions". There are two short sentences on the door couplet. The upper sentence is - Qilu Scallions are green and white; the second sentence is - Yimeng Pancakes are sweet and fragrant; and there are three large characters written horizontally across the column - Roll it up! I thought of those two ancient poems again, and when I thought about it, I felt that this snack became even more beautiful. very nice.