Qins’ Pancakes follows the same recipe the founder brought to Taiwan seven decades ago from across the strait.
In a small alley in Taipei City’s Daan District, Qins’ Pancakes staffers start the day when most of the metropolis is struggling to wake up. While 74-year-old Qin Zhih-mei (秦至梅) chops chives and green onions, her 64-year-old brother Qin Yu-qiang (秦玉強) and others prepare the dough and heat up the pan.
Qins’ Pancakes starts the day early to prepare dough and ingredients for their northern Chinese-style snacks.
The shop was founded by their mother Qin Wei Xiu-zhen (秦魏秀珍) in 1983. Qin Wei came to Taiwan from her hometown in Shandong province seven decades ago, bringing with her the skills for making various wheat flour-based dishes. As the woman of the house, Qin’s recipes stayed close to home for decades. It was not until the early 1980s, when encouraged by her children to share and preserve the orthodox hometown flavor, Qin Wei set up Qins’ Pancakes.
Operated initially by Qin Wei and Qin Yu-qiang, the small shop’s northern Chinese-style baked green onion pancakes, chive dumplings and steamed tofu rolls soon became smash hits. To meet the demand, Qin Zhih-mei, her two daughters, and several family members and relatives started working as full-timers or helping during free time
Now 97, Qin Wei has put away her kitchen knife and rolling pin. But she still visits the shop from time to time to ensure the authentic taste of home is alive and well.
—by Jim Hwang
The ingredients and process of making green onion pancakes
Qin Yu-qiang places freshly baked green onion pancakes in a bamboo steamer to keep them warm.
Qin Zhih-mei closed her beauty parlor to work in the family shop.
Baked chive dumplings are the most popular product.
The fillings of steamed tofu rolls include dried shrimp, green onion, glass noodles, radish and tofu.
Qin Zhih-mei’s younger sister Qin Yu-mei lends a helping hand.
Shop founder, 97-year-old Qin Wei Xiu-zhen (top), pleases the masses with her tried and true wheat flour-based recipes.