Where does green onion pancake originate from?

It's China right? Also, is there any other info about it?

Where does green onion pancake originate from?
The green onion pancake, called Scallion Pancake (蔥油餅), you're referring to here is a common favorite snack among the Chinese in different regions, not a variation of the Japanese Osaka-style Okonomiyaki. The 蔥油餅 actually originated from China during the Qin Dynasty (秦朝).





It is such a popular favorite snack that there are many different "styles," such as the Shanghai style, Taiwanese style, Cantonese style, Beijing/northern style, and even a southern style. Regardless of the type of style, the main ingredients are flour, green onions and Tapioca (given its finer texture, it is the common favorite preference over cornstarch)....whereas, the Japanese Osaka-style Okonomiyaki (according to the authentic Osaka "home" recipe anyway) consists of mostly Chinese yam, just a little bit of flour, pork, squid, only half a green onion, cabbage, dried shrimp and eggs.





The Scallion Pancakes I like is the Taiwanese style, which is fluffy and crunchy in layers, but their version has too much green onions. So my homemade version has a bit more green onions than most restaurants' versions, but less onions than the true Taiwanese version. The keys to making the best Scallion Pancakes lie in the thickness of the batter (watery vs. semi-watery; chilled batter vs. room temperature) as well as keeping the wok moving in the same direction in order to keep the pancake moving, while keep on "patting" it with the 鏟 (spatula? English equivalent?) thereby achieving a "layered fluffiness" texture (有層次 = have layers; 爽脆 = crispy; 口感 = texture). How long the batter is chilled in a freezer before frying----as well as what "type" of oil used, such as salad oil vs. lard----affects how well the pancake maintains its "freshness" in taste and texture AFTER it's served on the table. And when the salt is added affects how "watery" the batter turns out. Tricks such as these are never printed in Chinese cookbooks. What most Chinese restaurants sell here in the U.S., or even among the street vendors in Taiwan and China, taste rather "flat," because most chefs think this is the simplest of all snacks (and it is, compared to Dim Sum dishes) that they don't put as much energy and thoughts into making it. As for me, I am just a super picky eater and grew up with scallion pancakes as one of my all-time favorite snacks, so I just happen to notice all these details----even picky in cooking plain steam rice----so I tried multiple methods to perfect my own techiniques.





Here's an authentic Osaka-style Okonomiyaki pancake (more like the American omelette or Chinese egg-foo-young to me):


http://markun.cs.shinshu-u.ac.jp/hobby/o...





Not my recipe, but this Scallion Pancake recipe (directly translated from Chinese) is just to give an idea of comparison with the Okonomiyaki:


http://translate.google.com/translate?hl...





And because Japanese descendants came from the Chinese 倭人 (from Wu kingdom, 吳國), during the Spring Autumn period (春秋戰國時代), although the Okonomiyaki originated from Osaka, it would not surprise me if that Okonomiyaki is actually originated from China.
Reply:I believe it's a variant on the Japanese (specifically, Osakan) dish, oko-no-mi-yaki...





yum!

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