Jian bing is a traditional Chinese street food created nearly 2,000 years ago in the Shandong Province. It is a thin and crispy crepe made with corn, mung bean, rye, and buckwheat and flavoured with black and white sesame seeds.
Xian Street Food serves it as a savoury option with slow cooked duck or beef, or the vegetarian jian bing with fafafel and mixed salad. Of course the jian bing can also be vegan so just ask when you are ordering. For something sweeter, try the Nutella and strawberry jian bing, or with fresh cream, strawberries, and banana. The simple pleasure of the Jian Bing drizzled with lemon juice and some sugar is also a favourite.
Start your day with the breakfast jian bing, filled with eggs, sausage, bacon, and scallions, served with Bell Lane Coffee which is roasted in Mullingar or a cup of Xian's signature bubble tea. Bubble tea is suddenly all the rage, but it has actually been a hot (or cold ) favourite in countries such as Hong Kong, China, and Taiwan since the 1980s.
An incredible looking beverage, bubble tea is a Taiwanese recipe made by blending a tea base with milk, fruit, and fruit juices, then adding the signature bubbles — yummy tapioca pearls that sit at the bottom.
So what does bubble tea taste like? A sweet, cool, refreshing and really delicious treat. It comes in as many flavours as there are teas and fruits, so you can pick and choose.
These delicious fruit or tea infusions can be served either piping hot or iced cold, making a delicious and ever-so-quirky drink and snack. Bubble tea is served in transparent cups with a fat straw so that, as you sip, the tapioca balls (also known as “pearls” or boba ) come shooting up it and can be chewed as you swallow down the delicious liquid. It’s called bubble tea both because of the tapioca balls, and the floating bubbles created by the vigorous shaking involved in its blending.