煎餅果子（圖片來源網(wǎng)絡(luò)）

Fresh from China, they came ashore in the San Francisco Bay Area. They stormed Seattle. They descended on Portland, Ore.
剛從中國來時，煎餅在舊金山灣區(qū)“登陸”。它們風(fēng)靡西雅圖，并“突襲”了俄勒岡州的波特蘭。

Now, they are sweeping across Manhattan, with sightings near Washington Square Park, Midtown and Columbia University.
現(xiàn)在，它們橫掃曼哈頓，華盛頓廣場公園、市中心區(qū)和哥倫比亞大學(xué)都有它們的身影。

Jianbing, a street-food crepe from northern China made with eggs, chili and sweet sauce, cilantro, scallions and a crunchy deep-fried dough wafer, is Beijing’s latest culinary flexing of soft power.
煎餅是中國北方的街頭小吃，是一種以雞蛋、辣椒、甜面醬、香菜、蔥花和一片香脆的油炸薄面片制成的薄餅，成為最新的北京“飲食軟實力”。

Despite its humble origins, making jianbing is an art. Mess up the secret sauce — generally some combination of sweet sauce and bean paste — and it could overpower the crepe, dominating the chili, humbling the cilantro, running roughshod over the scallions.
煎餅身世卑微，但制作煎餅卻堪稱一門藝術(shù)。秘制的醬汁通常由甜面醬和豆瓣醬組成，成為給煎餅提味的最大功臣，味道蓋過辣椒、香菜和蔥花。

Others are serving up jianbing to New Yorkers. The jianbing has also landed in Europe. In London and Manchester, there is Mei Mei’s Street Cart.
還有一些攤主把煎餅送到了紐約人手中。煎餅還登陸了歐洲，在倫敦和曼徹斯特，可以看到“妹妹的街頭餐車”在販賣煎餅。

（中國日報網(wǎng)英語點津 yaning）