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）