老北京很早就有煎饼。据民俗志记载,那时煎饼的做法是:把小米、大豆等磨成面,加少许白面,调成半稀不稠的面糊,倒一小勺在烧热的铁鏊子上(一般所说的铛,中间略凸),用竹制的煎饼筢子转着把面糊向四周扒薄扒匀,忌讳烙糊或揭破,夹着热的油炸果子吃,筋道香甜。现在北京已看不到这样的煎饼了。那时的煎饼更多地讲求实在,虽然也是小吃,但与家常饭没有太大的不同,许多家庭妇女自己在家也做。现在北京卖煎饼的大多忘不了挂一个“正宗天津煎饼”的招牌,做出的煎饼极力效仿天津煎饼味道足、打鸡蛋的特点。但天津风味的煎饼在北京市场上也有了新的独特的演绎。(一)提起北京的煎饼,开摊儿时间最长,也是最正宗的,阜成门桥东的“煎饼冯”大概要算其中之一了。深蓝色的布帏子上“正宗绿豆煎饼”、“唯我独特”的大字分外显眼。地处闹市.与周围不远的 Old Beijing has pancake very early. According to Folklore records, pancakes were then made by grinding millet and soybeans, adding a little flour, turning into a semi-thin batter, and pouring a teaspoon of the hot iron schnitzel Of the pan, the middle slightly convex), with a bamboo pancake turnip turn the batter around the Pa Grilled thin, bragging or expose broken, sandwich the hot fried fruit to eat, tendons sweet. Beijing now can not see such a pancake. The pancakes at the time were more truth-seeking, and although they were also snacks, they were not much different from home-cooked rice, and many housewives themselves did it at home. Now most of the pancakes sold in Beijing can not forget to hang a “authentic Tianjin pancake ” sign, making the pancake tried to follow the Tianjin pancake taste enough, playing the characteristics of eggs. However, Tianjin-style pancakes in the Beijing market also has a new unique interpretation. (A) to bring the pancake in Beijing, the most open tallest children, but also the most authentic, Fuchengmen Qiaodong “pancake Feng ” probably have to count one of them. Dark blue cloth raccoon “authentic green bean pancake ”, “only my unique ” characters conspicuous. Located in downtown. Not far from the surrounding