A Da Scallion Pancake
A thick Shanghai scallion pancake pan-fried and then baked for a crisp outer crust.
How to eat it
Let it rest briefly before eating with your hands, because the layered centre and melted fat can stay hotter than the crust.
The story behind the dish
The thick pancake is first browned on a griddle and then baked, helping the centre cook while the outside stays crisp. “A Da” is the nickname of maker Wu Gencheng, who spent decades selling his version in Shanghai. The product name therefore identifies a particular vendor and method, not a separate regional category of pancake.
For reference
Every kitchen does it its own way. What follows is the typical version — ingredients, heat and price shift from city to city and from one restaurant to the next, so take it as a guide rather than a fixed recipe.
If you have an allergy or something you can't eat, check with the staff before you order.