Mr. Bing brings Chinese jianbing to New York

There's a new Mr. Bing in town, and this Mr. Bing is serving mouthwatering, savory, spicy and sweet Chinese food — also known as "jianbing" or Beijing street crepes — on the Lower East Side. Made of mung bean flour, egg, crispy wonton, scallions, sesame, crispy wontons, hoisin sauce and a top-secret spicy sauce, this finger-friendly food hits all the right flavor notes.

纽约又多了家"老金煎饼"，地点位于纽约下东城，主打垂涎欲滴、外皮软嫩内里焦酥的煎饼果子，也被称为"蛋饼"、北京街头薄饼。绿豆粉、鸡蛋、香脆馄饨、香葱、芝麻、海鲜酱和秘制麻辣酱必不可少，吮指飘香。

Mr. Bing, i.e. Brian Goldberg, was born in New York City during the 1977 blackout and soon after fell in love with Chinese food. His high school girlfriend's family owned Chinese restaurants and, "like a good Jewish family," he and his parents would eat at a local spot called Fortune Garden every Sunday night.

金伯亮，全名布赖恩·戈德堡，1977年生于纽约，后来爱上了中国菜。他高中女友的父母经营一家中国餐馆，"像所有犹太家庭那样，"他和父母每周日都会到一个叫福景苑的当地餐馆聚餐。

While studying abroad in Beijing, Goldberg became "obsessed" with Chinese street crepes, which he'd eat from a vendor parked outside his dorm room every morning. And afternoon. And evening.

在北京留学时，老金"痴迷"上中国的街头煎饼，每天早上必须驻足停在宿舍外的三轮车煎饼摊上买一份煎饼。下午和晚上也不例外。

A major in Chinese at Brandeis led to a master's in East Asian studies at Columbia, where Goldberg also enrolled in business classes. As part of an assignment, he wrote a business plan for Goldberg's Chinese Crepes, a franchise of street carts that would sell the food couldn't find in America. Goldberg's Chinese skills eventually led him to work as a reporter in Singapore and a trader in Taiwan.

老金是哥伦比亚大学东亚研究硕士专业毕业，接着在投资银行的股票销售交易中摸打滚爬多年，又在新加坡当过记者、在台湾做过交易员。他在哥大时写过商业计划，就是关于开一家在美国还找不到的街头煎饼店。

But moving other people's money around didn't satisfy Goldberg's entrepreneurial spirit, so he opened a small cafe in Hong Kong. After tasting 40 different street crepes in Northern China, Goldberg settled on his favorite and purchased the recipe from a young street vendor. He then flew the vendor to Hong Kong so she could teach Goldberg how to make crepes for the first Mr. Bing's.

帮别人投资并不能满足老金的企业家精神，所以他在香港地区开了一个小咖啡馆。老金在中国北方品尝40种不同的街头摊饼后，选中最喜欢的那家，并买下配方。然后，他立马请师傅飞来香港，专门向她学做煎饼。

In America, most Chinese cuisine was influenced by immigrants from southern China, and Goldberg, who had spent 14 years abroad, was eager to bring some tastes of northern China back home.

美国的中国菜大多经中国南方的移民传入，而移居海外长达14年的老金，急于为纽约带来中国北方的一些口味。

Last summer, Goldberg returned to New York, ready to introduce Americans to a new treat from China.

去年夏天，老金回到纽约，准备向美国食客介绍这道北方佳肴。

"I really wanted to make something and create something that I could leave in this earth," Goldberg said of bringing jianbing to New York, "When people hear crepes, they want Nutella." Indeed, there is a Nutella bing on the menu, in addition to a Peking duck bing and a pork bing. In China, it's rare that any meat is used in a jianbing, but hey, Americans love their meat.

在提及为何向纽约引进煎饼时，老金说，"我真的很想做点什么，创造些东西，可以留在这个世界。当人们听到薄饼，他们想到的只是花生酱。"事实上，老金煎饼的菜单上，除了北京烤鸭和猪肉煎饼，还提供风味西化的花生酱煎饼。在中国，煎饼很少夹肉，而在纽约入乡随俗，美国人爱吃肉。

Mr. Bing launched in New York as a pop-up at UrbanSpace's holiday market and has returned, this time downtown at 10 Kenmare St. through March 31, with plans to find a new permanent home in the city. The shop is open from 11 a.m. to 10 p.m., and bings cost $8-14.

老金煎饼将参加UrbanSpace的假日集市，地点在下城的肯莫街10号，并计划在城中寻得一家永久店址。他的店面将在上午11时至晚上10时开放，价格8到14美元。