Jianbing has seen international popularization in recent years and can be found in the West, sometimes with modifications to cater to local tastes.

[4][5] Jianbing originated in northern China, where wheat- and broomcorn-based flatbreads, pancakes and pies (collectively called bing) are common as staple foods.

According to legend, Chancellor Zhuge Liang encountered the problem of feeding his soldiers after they lost their woks.

He ordered the cooks to mix water with wheat flour to make batter, then spread it on shields, or flat copper griddles over a flame.

[8] Archaeological finds have been discovered in ancient times, except for the prehistoric pottery figurines dating back more than 5,000 years, as well as the iron shovel and bronze gongs belonging to Liao, Song, Jin, Western Xia and Yuan dynasty.

In order to preserve its crispness, customers have to wait for their turn, which often results in a queue,[2] although the preparation time is short.

[10] According to the vendors outside East China Normal University, though some customers like spicy flavors and some do not like cilantro, they can create their own jianbing.

[3] Jianbing from Shandong province tastes crispy and harder as its batter is formed from the flour mixture that mainly contains coarse grains such as corn, sorghum and millet.

Tianjin-style jianbing tastes softer as its crepe is made of mung bean flour, which contains less gluten.

[14][15] In the U.S., it has become one of the newest food trends and gains high popularity among Americans and East Asian customers, particularly Chinese overseas students.