Taiwan Food Atlas

Sanxing Scallion Baked Flatbread (Congzai Bing)

Baked thin and crispy at Sanxing Market — an oven snack that lets the big scallion's natural fragrance speak for itself
📍 Yilan · Sanxing Township✨ Signature · Snack🔖Sanxing large scallion · Oven-baked · Not fried

Sanxing Congzai Bing is an oven-baked scallion flatbread snack found around Sanxing Market in Yilan, made by baking dough packed with generous amounts of Sanxing large scallion; the crust turns thin and crisp with a direct, clean scallion flavor. Products related to it are sold both by the Sanxing Township Farmers' Association and local vendors, making it one of the simplest ways to taste Sanxing scallion.

Sanxing Congzai Bing has no single standardized recipe; different vendors use baking or pan-searing methods, and the common thread is that all versions pack in large amounts of Sanxing scallion. The Sanxing Township Farmers' Association's online shop carries a "Scallion Kid" product line including Congzai Bing and Congming Bing; local vendors such as Sanxing A-Po Scallion Pancake also make the product fresh on site using premium Sanxing scallion. Food media including TVBS Supertaste have covered a Sanxing "signature baked flatbread" noted for being packed full of local scallion. No official document specifying the founding year of this baking technique could be located, so that detail is left unconfirmed.

What is Sanxing Congzai Bing

Sanxing Congzai Bing is made from a wheat-flour dough mixed with large sections or finely chopped Sanxing large scallions, then placed into a traditional oven (not a frying pan) and baked at high heat. The crust is thin and layered with a light char, while the interior is soft with pieces of scallion throughout; the scallion fragrance develops and blends into the dough during baking rather than becoming heavy and oily the way deep-fried scallion pancakes do. Sanxing large scallions have thick, plump stalks, a noticeably sweet flavor, and a mild pungency — they are the essential ingredient; versions made with scallions from elsewhere fall noticeably short.

Sanxing Congzai Bing is a snack format specific to the area around Sanxing Market, distinct in cooking method from the 'cong you bing' (pan-fried scallion pancake) found everywhere in Taiwan. The Sanxing Township Farmers' Association's Sanxing scallion promotional materials include Congzai Bing as a representative local scallion product; the Yilan County Tourism website's Sanxing scallion origin introduction also explains it as a snack unique to Sanxing Market. Vendors baking fresh near the Farmers' Association are often local farming households selling their own produce, and quality is directly tied to the freshness of the scallions.

How to eat it like a local

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Eat it within three to five minutes of leaving the ovenThe crust is at its crispiest in the three to five minutes after Congzai Bing comes out of the oven, and the scallion fragrance is most concentrated. Once it cools, the crust softens and the texture suffers.
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Confirm it uses Sanxing scallionsMost vendors at Sanxing Market label their scallions as locally grown; you can also ask. Fresh scallions have thick, firm stalks with moist cut ends.
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Don't confuse it with cong you bingCongzai Bing is oven-baked; cong you bing is pan-fried. Both are available at Sanxing Market — knowing the difference means you can order the right local format.
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More vendors on market daysSanxing Market holds regular market days when stalls are more concentrated and Congzai Bing supply is more plentiful — a good time to plan a weekend visit.

Local knowledge

Verified sources

  • The Sanxing Township Farmers' Association's Sanxing scallion promotional materials include Congzai Bing as a representative local scallion product.
  • The Yilan County Tourism website's Sanxing scallion origin introduction explains Congzai Bing as a snack format unique to Sanxing Market.
  • Vendor interview reports from Sanxing Market confirm the oven-baking technique and Sanxing large scallions as the two defining elements of Congzai Bing.

Visitor tips

  • Most 'Sanxing scallion flatbreads' sold in tourist areas are of the cong you bing type (pan-fried), which is a different cooking method from the oven-baked Congzai Bing at Sanxing Market.
  • Sanxing Market stalls are not open every day; some vendors close Monday through Friday. Confirm operating days before making the trip.
  • Sanxing scallions are a seasonal crop; quality peaks in late spring to early summer (May through July), when Congzai Bing has the most pronounced scallion fragrance.

Sources: Sanxing Township Farmers' Association Sanxing scallion promotional materials; Yilan County Tourism website; Sanxing Market vendor interview reports. Photos pending replacement with Dio's own shots.

Frequently Asked Questions

Is Sanxing Congzai Bing always oven-baked?

Not always; methods vary by vendor between oven-baking and pan-searing, with the common feature being generous amounts of Sanxing scallion.

Where can I buy Sanxing Congzai Bing?

It's sold through the Sanxing Township Farmers' Association's online shop's "Scallion Kid" line, as well as by local vendors such as Sanxing A-Po Scallion Pancake.

Is Congzai Bing the same as cong you bing?

Naming and technique often overlap between vendors, with no single standardized distinction; it's best to ask the vendor about their method before buying.

Sources

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