Other ingredients, such as chopped
fennel greens and
sesame seeds, are sometimes added with the green onions. When using
garlic chives (
jiucai), these pancakes are called
jiucai bing (韭菜餅) or
jiucai you bing (韭菜油餅). In
Cambodia,
cong you bing is known as ( ), and it is a popular street food that is both baked and fried, rather than simply being fried like its Chinese counterpart. In
Taiwanese cuisine, egg pancakes (蛋餅) are
sauteed with
egg coated on one side, with thinner, moister dough. In
North America, the pancakes may be served with a dipping sauce including
soy sauce and
Chinkiang or
rice wine vinegar. In
Edmonton,
Canada, the pancakes, locally known as "green onion cake", were introduced to Edmonton in 1978 by Siu To. While his version maintains the pan-fried cooking method, a derivative known as "green onion donut" started to appear around 2015 after Siu To left for Vancouver, where the cake is deep-fried. ==Gallery==