羌饼, or qiāng bǐng, is crispy on the outside, fluffy and chewy on the inside, and truly magical when fresh off the stove. Qiāng bǐng used to be sold (sometimes by weight) in huge wedges at Shanghai street markets. These days, with the rise in popularity of its cousin, the scallion pancake, the yeasted sesame bing is more difficult to find. As long as you have a stove and a round skillet with a lid, qiāng bǐng is straightforward to make. Make sure to monitor the heat—leaving it on low—so that the bottom of the qiāng bǐng doesn’t burn.
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