I’d eat this jianbing if it contained a piece of paper. It was that good. Any vegetable matter comes to you in the crepe batter (made in part from mung bean flour), which has a greenish cast, a slightly musky taste and is a thing of beauty. Bits of cilantro, scallion and also sesame seeds swirl within folds of yellow and white eggy pancake to create a pattern you might be happy to wear on a scarf. In fact wrap this around my neck, and I’ll eat my way through it