tag:blogger.com,1999:blog-19964292.post2165592209820579225..comments2007-03-08T13:35:59.629-08:00Peihttp://www.blogger.com/profile/11745938191763448623noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-19964292.post-86705289192047850672007-03-08T13:35:00.000-08:002007-03-08T13:35:00.000-08:00Yes! The southern style is almost paper thin and larger, the northern style is thicker and almost bready in the middle. I like both.Peihttp://www.blogger.com/profile/11745938191763448623noreply@blogger.comtag:blogger.com,1999:blog-19964292.post-45246955682213066852007-03-08T12:06:00.000-08:002007-03-08T12:06:00.000-08:00We need to see a pic of the final product! When I was little in Shanghai I remember having a Shanghainese style spring onion pancake. The idea is the same, except the dough has two very thin layers (as opposed to the thick multiple layer northern style dough) and then it is deep fried in a large pot of oil. The end product is cripsy, fragrant and because the dough is so thin, sometimes there'd be air bubbles in between the layers... Yum!Cathttp://www.blogger.com/profile/15775538848809340462noreply@blogger.com