Jianbing

A jianbing steaming on the griddle the moment it is folded, egg side out, around its filling. It is one of China's most popular street breakfasts, and this is the Tianjin style. The vendor spreads a thin batter made with mung bean flour, cracks an egg over it, brushes on a savory bean paste and folds it around a fried dough stick or a sheet of crisp fried cracker, so every bite is soft, eggy and crunchy at once. It is ready in a couple of minutes and made to be eaten walking, so look for the carts at breakfast time.