Chengdu’s Favorite Street-Food: The Story of Egg Baked Pancakes
When I close my eyes and think of Chengdu, it’s not skyscrapers or pandas I see first – it’s a smell: chili oil, caramelized sugar, and the comforting aroma of yeast drifting up from sizzling griddles filled with golden half-moons of dough. These are dan hong gao (蛋烘糕), translated directly as egg baked pancakes, and to me they’re my entire childhood wrapped up in a delicious package.