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A customer takes video of how to make Jianbing at the kiosk of Mr. Bing in UrbanSpace food court in New York, the United States, April 17, 2017. [Photo/Xinhua]

To open the Hong Kong shop, Goldberg spent many weekends flying back and forth from Beijing, Tianjin, and Shandong province, the origins of Chinese Jianbing. After tasting tons, he fixated on one kiosk in Beijing, Xiaoyan Jianbing, whose chef offered to teach him and his Hong Kong employees the recipe. In Hong Kong, Mr. Bing was a blast, but Goldberg always thought of going back home. Two years ago, he moved back to New York and put himself into his Jianbing shop, opening pop-ups across New York to see how customers like it.

Selling Jianbing to New Yorkers is surely not the same with selling them to Chinese. To cater to the taste of Americans, Goldberg applied several changes to the recipe after trial and errors. The Jianbing as you see today at Mr. Bing's is a revised version: fried wonton skin is used to replace dough stick, and a signature Chinese spicy source instead of fermented bean curd, and there is meat, which Americans love.

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