How Did This Flatbread Unify All of Shandong? (And No, It’s Not Jianbing)

What kind of pancake can unify the taste of all Shandong people? Most might answer without hesitation: it must be jianbing (煎饼).

Wrong. Not all Shandong locals love jianbing. In fact, the well-known "Shandong jianbing" is mostly popular in mountainous and hilly areas like Linyi and Zaozhuang in central-southern Shandong, while people from the Jiaodong Peninsula and northwestern Shandong would say: "We really don’t eat it much."

Shandong folks love pancakes—and not just jianbing, which can wrap almost anything.

So, do people in other parts of Shandong not eat pancakes? Of course they do. As a carb-loving province, Shandong boasts a wide variety of pancakes: crispy Zhoucun shaobing, flaky youxuan (油旋), and meat-filled huoshao (肉火烧) on breakfast tables... It’s safe to say Shandong people have mastered countless ways to enjoy pancakes. But among them, the most understated yet universally beloved across the province might be one you’ve seen or eaten but couldn’t name—

A simple danbing (单饼) unifies the taste of all Shandong people.

Danbing, a plain wheat-flour pancake, is ubiquitous across Shandong. In Weifang, it’s used to wrap chaotian guo (朝天锅); during the recent Zibo barbecue craze, the small pancakes served were essentially a variation of danbing... It wraps everything, including the purest emotions of Shandong locals. If a friend invites you by saying, "Let my mom make some danbing for you," don’t refuse—it’s one of the simplest yet warmest ways Shandong people show hospitality.

"Every household sets up a griddle, every family fries danbing."

In Mo Yan’s epic novel "Red Sorghum," set in the Jiaodong region, two food scenes stand out: the protagonist Yu Zhan’ao claims he "ate qiabing for ten years," and when Jiu’er delivers lunch to men ambushing Japanese trucks, she brings a load of "qiabing."

From Jiaodong to western Shandong, danbing fuels Shandong people’s daily meals.

"Qiabing" might sound unfamiliar at first, but it’s actually Shandong danbing. The name comes from the Jiaodong term "qia," describing the action of laying the pancake flat, wrapping ingredients, gripping it tightly, and taking a bite.

"Qia," an action only Shandong people understand.

So, what exactly is danbing? Legend traces it to the Cold Food Festival, when hot meals were forbidden. The simple wheat-flour pancake could be eaten cold, making it a staple during the three-day fire ban. Neighboring regions like Xuzhou (Jiangsu) and Henan share similar customs. Its fine texture, easy storage, and versatility helped danbing become a household staple.

In Shandong homes, you’ll likely spot a griddle (鏊子)—also used for making jianbing. But the methods differ vastly. Jianbing batter mixes corn, mung bean, or other coarse grains, resulting in a crisp texture, while danbing uses refined wheat flour, rolled thin and fried for a soft, pliable bite. This adaptability makes danbing more widely loved.

Shandong danbing is soft and can wrap anything.

True to its name, danbing ("single-layer pancake") starts as one sheet of dough. The "single" refers to its layers, tied to older generations’ frugality—when oil, salt, and flour were scarce, minimalism prevailed. As living standards improved, multi-layered versions emerged, like "yangzi bing" (oiled layers) or "three-layer bing."

The griddle: an essential tool for making danbing.

Despite its humble look, danbing requires skill. The dough must be soft and elastic to hold diverse fillings. Rolling it evenly and roundly is key—older folks critique misshapen ones as "crooked" or "pig-ear thick."

Once rolled, the griddle takes over. Heating it evenly is crucial; traditionally, wheat straw provided steady heat. Flipping the pancake repeatedly with a specialized stick ensures perfection.

Today, many danbing are made mechanically.

Understanding the process highlights its difference from jianbing. Danbing is thin, soft, and chewy—more favored than jianbing’s crispness. In leaner times, it was a holiday treat. A simple stir-fry wrapped in fresh danbing brought unmatched satisfaction, all rolled into one bite.

Single Pancake, the "Roll King" of Shandong Pancakes

How to eat single pancake? In Shandong, in areas where pancakes are eaten, single pancake is eaten the same way; in areas where pancakes are not eaten, single pancake is consumed using methods similar to those for pancakes. In short, as a type of pancake, its most universal way of eating is rolling.

Single Pancake Rolled with Eggs and Fermented Bean Paste: The Favorite of "Purists"

Rolling eggs is the most original way Shandong people think of to eat it. Spread out the pancake, place boiled eggs in the center, crush them so the egg white and yolk blend together, add a pinch of salt, and it's ready to enjoy. This is the top choice for purists who seek the original taste of food. The wheat aroma of the pancake, the rich protein fragrance of the eggs, and the subtle seasoning highlight the natural flavors.

Single pancake rolled with eggs, a common way to eat single pancake.

Those who prefer stronger flavors often pair single pancake with fermented bean paste. The methods for making the paste vary by region, but the base is always a fermented soybean product. Sliced and heated on a griddle, the bean aroma fully releases under high heat, making it a unique delight when rolled in single pancake.

Tengzhou: Where Single Pancake Meets Jianbing, It Can Roll Everything

When it comes to Tengzhou, you might think of vegetable jianbing. Cabbage, vermicelli, tofu, and chives are all its "fillings." In this land famous for jianbing, single pancake also holds its own. Whatever jianbing can roll, single pancake can do too.

Single pancake rolled with crispy fried dough, a carb feast for Shandong people.

In Tengzhou, the best pairings for single pancake are crispy fried dough (sanzi) and tofu skewers. Locally, you'll see a large pot simmering tofu skewers, with the spices' flavors fully infused into the ingredients over time. On the side, freshly fried sanzi stands ready, serving a similar role to the crispiness in jianbing. All diners need to do is grab a pancake, take a big bite, and let the tofu skewers and sanzi burst with spicy, savory, and crispy flavors in their mouths.

Weifang: A Bite of Chaotian Pot, Single Pancake Rolls Up the Flavors of the Streets

In Weifang, single pancake plays a big role as a key component of Chaotian Pot. Chaotian Pot, sold at markets in earlier days, involves setting up a pot outdoors to simmer "pig offal," locally called "miscellaneous pot." The name comes from the uncovered earthen pot.

A steaming hot Chaotian Pot.

Single pancake is indispensable in Chaotian Pot. It rolls up braised pig intestines, tongue, pork head meat, and other offal, sprinkled with sesame salt, paired with Shandong's local scallion segments and pickled radish, satisfying cravings without being overly greasy. Nowadays, Chaotian Pot has become more refined, with some shops replacing the offal with black pepper beef or shredded potatoes, but what remains unchanged is the strong street flavor it rolls up.

Single pancake, the best match for Chaotian Pot.

Zibo: The Perfect Companion for BBQ, Preserving the Liveliness of Life

The wildly popular Zibo barbecue has introduced people to the combination of small pancakes and grilled meat. A closer look at barbecue stalls reveals slight differences in the pancakes used. Some shops use single pancake, known as "Masong pancake" in Zibo's subordinate regions like Linzi, Huantai, and Zhoucun. Masong, a village in Zibo, is especially skilled at making pancakes.

Zibo small pancake is also an extended form of single pancake.

Photo / Valentina

Roll freshly grilled meat, fragrant with its juices, in a single pancake, sprinkle with barbecue seasoning, add scallions, and smear with garlic chili paste. A classic Zibo barbecue set is complete. Take a bite, and the soft, delicious pancake pairs perfectly with the aromatic filling, enhancing each other.

The ways to enjoy single-layer pancakes go far beyond these. Besides being rolled with fillings, like other flatbreads, they are also a perfect companion for many soups. Whether you're having mutton soup in Shanxian, Juxian, Zaozhuang, or Laizhou, sweet congee in Jinan, or sà soup in Linyi, single-layer pancakes can serve as the "carbohydrate hero" if you wish. During the meal, you can also tear the pancake into strips and soak them in the soup—a bowl of this in winter is both filling and warming.

Single-layer pancakes also pair well with mutton soup.

In Shandong, single-layer pancakes integrate into local cuisines in such diverse ways. Over time, they have also been used to wrap roast duck or donkey meat. When paired with other dishes, the pancakes neither overpower the flavors of the dishes nor lose their own wheat aroma. As a staple food, they reliably fulfill their role, delivering the joy of hearty carbs.

From this perspective, these pancakes share similarities with the traits of Shandong people—simple and unadorned, yet capable of embracing everything in the most straightforward way. After eating enough single-layer pancakes, Shandong locals naturally master the art of enjoying them. At the very least, everyone knows one thing: drawing a pancake won’t satisfy hunger, but a real single-layer pancake certainly can.

Simple and unpretentious, single-layer pancakes have fed generations of Shandong people.

A uniquely "crispy" texture + a purely sweet, non-tart refreshing taste.

The treasure fruit of autumn and winter is none other than the "Golden Venus Apple."

Beneath its adorably ugly speckled skin lies a sweet ❤.

The dense and tender flesh of the "Orin Green Apple" makes even picky kids adore it.

For more seasonal fruits from Shandong, click the image below to explore.

Cover image | Photographer Memori.

Header image | Photographer Memori.

This article is original content from [Di Dao Feng Wu].