Locations & Menus
Satisfy your jianbing craving 7 days a week.
Saturday: 11am-6pm (90 Kent Ave.)
Sunday: 11am-6pm (Prospect Park)
Sunday: 10am-5pm (80 Pearl St)
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Sticking to Tradition
We make our classic jianbing batter with the traditional mix of flours that have been used for centuries. The result is a delicious semi-sweet crepe that stays true to jianbing's roots. Certified by the Better Batter Bureau.
The 13 Sauce
Sweet and Savory
If you haven't had our 13 sauce, you're in for a treat. Sweet, savory, and surprising, this sauce sets jianbing apart and will have you clamoring for more!
Harnessing the Crunch
The cracker gives jianbing its signature crunch. We make our addictive crackers by hand from scratch using a recipe that perfectly balances texture and taste. Prepare for crunchoff.
The Chili Sauce
辣椒酱 làjiāo jiàng
That Extra Somethin'
We like our jianbing with just the right kick, so we make our own chili sauce from scratch. Handmade with dried chiles and raw passion, this sauce draws you in and leaves you glowing. You're either hot or you're not!
A trumpet-playing consultant turned chef, Reuben learned the art of jianbing on the streets of Shanghai from a native of Shandong Province. A fluent Mandarin speaker, he has pursued his love of China's culture, people, and food (as long as it's spicy!) for years.
Reuben and Tadesh go all the way back to band camp in 7th grade, where Reuben had his first girlfriend, for a total of 8 hours.
Tadesh is an actor, start-up geek, and jianbing fanatic. Born and raised in Boston, Tadesh had his first jianbing while visiting Reuben in Shanghai, and it's just about the only food he's eaten since.
When he's not in front of a jianbing griddle, Tadesh can usually be found chopping chilis, stirring batter, or staring forlornly out the window while Reuben goes on dates.