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Spring-pancake 春饼

Spring-pancake or chunbing is a traditional Chinese food unique to the northern regions. Eating spring pancakes is a customary way to celebrate the coming of spring.

Spring pancakes are the low-budget vegetarian's version of Peking duck. The pancake is slightly thicker than those used for duck, and it is seasoned with not only savory brown sauce and spring onions, but also piled with any combination of a plentiful selection of stir-fried and marinated dishes, before being rolled up tight for spill-free eating.

其实北京没什么特别的清明食物，但有一样食物贯穿北京人整个春天，直到清明。每年立春日，北京人都要吃春饼，名曰“咬春”，一咬咬到二月二龙抬头，再一咬就咬到了清明。春饼饼皮比烤鸭饼皮要大，并且有韧性，更有嚼劲儿。卷的多是几种家常炒菜，通常为肉丝炒豆芽韭芽、肉丝炒菠菜、醋烹绿豆芽、素炒粉丝、摊葱花鸡蛋等。