I moved to the Bay area after this shop seemed to have been forced to move into the back, so I don't know what it's like before how it is now.
I moved here from Vancouver, where there are many options for good and authentic jianbing....
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I moved to the Bay area after this shop seemed to have been forced to move into the back, so I don't know what it's like before how it is now.
I moved here from Vancouver, where there are many options for good and authentic jianbing. I myself am a Tianjin native, one of the places famous for jianbing, so I feel like I have some credence to talk about it.
As far as the flavor goes, it's definitely the best I've tried in South Bay. When I tried my first bite for the first time, I thought I had finally found some decent jianbing here with the familiar release of intense flavor and aroma that comes with biting down into a fresh jianbing. Unfortunately it would still fall a bit short of what I would consider to be on the better side of what I've tried in Vancouver. The crisps inside become soggy really quickly, possibly due to the small size of them, so even if you live really close by there's a high chance they'll be completely soft by the time you eat it. I would only get the classic jianbing for this reason, as the other ones seem to compound this problem with the sauce. The dough feels kinda stretchy? I'm used to pure mung bean batter jianbing, but I know different varieties exist so I won't complain too much.
Either way I hope k tea cafe stays around so I can keep occasionally dropping by for jianbing. If you haven't tried it before I would wholeheartedly give my recommendation.