Spring-pancake 春餅

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.

其實北京沒什么特別的清明食物，但有一樣食物貫穿北京人整個春天，直到清明。每年立春日，北京人都要吃春餅，名曰“咬春”，一咬咬到二月二龍抬頭，再一咬就咬到了清明。春餅餅皮比烤鴨餅皮要大，并且有韌性，更有嚼勁兒。卷的多是幾種家常炒菜，通常為肉絲炒豆芽韭芽、肉絲炒菠菜、醋烹綠豆芽、素炒粉絲、攤蔥花雞蛋等。

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