Explore Chun Bing, the traditional spring pancake of the Spring Equinox, and its history, flavours, and cultural meaning.
As spring arrives, the air softens, and fresh greens begin to appear on the table. Around the time of the Spring Equinox, families in China prepare a simple but meaningful dish — Chun Bing, or spring pancakes. Thin, soft, and warm, they are filled with the first flavours of the season.
From the Five-Spice Plate to Chun Bing
The history of Chun Bing can be traced back to the Wei and Jin dynasties. At that time, people enjoyed a dish known as the “Five-Spice Plate” (Wu Xin Pan), which later developed into today’s Chun Bing.
According to Records of the Seasons in Jingchu, this dish was often served with Tu Su wine during the New Year period. It typically included five pungent vegetables, such as green onions, garlic, and chives. People believed these ingredients could stimulate the body, drive away the cold of winter, and welcome new life in spring.
Over time, this custom continued through successive dynasties, from the Tang and Song to the Ming and Qing. During the Tang dynasty, it became especially popular, even in the imperial court. Emperors would sometimes gift spring dishes to their ministers, while poets like Du Fu wrote about the fresh flavours of spring.
As the tradition evolved, people began wrapping these vegetables in thin pancakes. Gradually, this simple practice took shape as the Chun Bing we know today.
What Makes Chun Bing Special
So, what exactly is Chun Bing like?
Unlike thick pancakes or fried spring rolls, Chun Bing is thin, soft, and slightly chewy. Made with just flour and water, the batter is spread thinly on a hot pan and cooked quickly into a delicate, almost translucent pancake.
Its simplicity is part of its charm. With a mild flavour, the pancake does not compete with the fillings—it lets the fresh ingredients of spring take the lead.
Fillings vary by region, but they all reflect the same idea: a balance of freshness, warmth, and texture. Among the most common are stir-fried mixed vegetables, sliced pork in sweet bean sauce, scrambled eggs, and shredded cucumber.
The vegetables bring a light and crisp taste, often combining chives, bean sprouts, eggs, and vermicelli. The pork adds a savoury, slightly sweet richness. Scrambled eggs introduce softness and warmth, while cucumber offers a refreshing contrast that keeps each bite balanced.
Some families add extra seasonal ingredients, such as shredded potatoes, bean sprouts, spinach, or Chinese toon, a fragrant spring vegetable. For a richer version, smoked meat or braised pork elbow may also be included, along with sweet bean sauce, green onions, and garlic.
Together, these simple ingredients create a dish that feels fresh, layered, and unmistakably seasonal.
The Meaning Behind “Biting Spring”
Beyond its taste, Chun Bing carries a deeper meaning. The tradition is often called “Biting Spring” (Yao Chun).
In the past, people believed this ritual could drive away the lingering cold of winter and welcome the warmth of a new season. It was also thought to bring health and vitality.
In some regions, the pancakes are rolled into shapes like gold ingots, expressing wishes for prosperity and good fortune.
Today, people still wrap fresh seasonal ingredients in thin pancakes during the Spring Equinox. It’s not just a meal, but a way to mark the changing season.
Each bite of Chun Bing brings together the taste of spring, the feeling of home, and a long-standing connection to nature.
Written by Yi Shen, posters designed by Di Wang.
If you like this article, why not read: 【One Bowl, One Story】Manchu Eight Bowls: The Hearty Winter Feast of Northeast China
