煎饼是中国传统美食之一，以山东鲁南地区为盛，起源甚早，传说起源于三国时期的临沂，而后影响鲁南苏北地区，闯关东流传于天津、辽宁、吉林、黑龙江等部分地区也吃煎饼。

Pancakes are a beloved traditional Chinese food with deep historical roots, believed to have originated in southern Shandong Province during the Three Kingdoms period (around the 3rd century). Legend has it they were first made in the city of Linyi and gradually spread across southern Shandong and northern Jiangsu, eventually reaching regions such as Tianjin, Liaoning, Jilin, and Heilongjiang.

传统的煎饼是小麦经水充分泡开后，碾磨成糊状，摊烙在鏊子上成圆形而成，旧时多由粗粮制作，现多用细面和水调成面糊制作。烙成饼后水分少较干燥，形态似牛皮，可厚可薄，方便叠层，口感筋道，食后耐饥饿。

Traditionally, pancakes were made by soaking wheat in water, grinding it into a paste, and then baking it on a griddle into a thin, round sheet. In the past, they were typically made with coarse grains, but today, most are made from a batter of refined flour and water. Once baked, the pancake becomes thin and dry—resembling a piece of cowhide. It can be thick or thin, layered easily, and is chewy and satisfying, making it ideal for staying full longer.

如今在街头巷尾，煎饼早已融入人们的日常生活，在煎饼中卷入香肠、火腿、生菜、土豆丝等一系列好吃的配菜，再加上秘制料汁，就是一份经典的小吃。从古时厨娘烙饼到现代工坊量产，煎饼正揭示了手工技艺的代际传承，那是独属于中国人的美食密码。

Today, pancakes are a common sight in markets and street stalls across China. They have evolved into popular snacks often filled with a variety of savory ingredients such as sausage, ham, lettuce, shredded potatoes, and a drizzle of secret sauce. From the handmade pancakes of ancient times to mass production in modern workshops, this simple food carries the imprint of intergenerational craftsmanship. It’s more than just a snack—it's a culinary tradition that reflects a uniquely Chinese cultural identity.

责编：李一珊