These pancakes are commonly sold at stalls in front of markets in the traditional shopping districts of Peking. They are an inexpensive type of fast food and very popular for breakfast or lunch.

	Chinese Cuisine Mayumi Ishida

１	Add the salt to the flour first, and then, the tepid water. Knead well into dough and let stand for 20 minutes.
２	Flatten the dough into a 3mm-thick, square shape. Melt the lard and apply it and the sesame oil on the surface of the flattened dough using a brush. Sprinkle the minced Welsh onion, ham and pepper over it. Roll it as if making rolled sushi and fasten the end.
３	Cut the rolled dough in half and fasten the cut ends. Twist the dough without breaking, place it on a board and press it by hand to flatten. Then, using a rolling pin, flatten the dough evenly. (The Welsh onion and ham layer is twisted.)
４	Heat some oil in a flat-bottomed pan and cook (3) over low heat.
Tips It will cook more evenly if you use a flat-bottomed frying pan or an electric hot plate.