Bite-the-spring implies that civilians are praying for a good harvest year by eating fresh vegetables and meat at the beginning of spring.

In addition, spring pancakes were one of the nine desserts for the regal banquet of the Qing dynasty.

The wrapped, filled pancakes were in later times fried and served as what are called spring rolls.

The side dishes are diverse, such as Shredded potatoes, cucumber, scallions, and stir-fried vegetables, etc.

Studies have shown that hydrocolloids such as Sodium Alginate, and soluble soybean polysaccharides, have been able to increase the moisture retention of Chinese pancakes while also lowering the staling rate.