Ji?nb?nggu?zi (????)is a typical Tianjin breakfast. Ji?nb?ng, or "pancake" is prepared with egg and cooked on a skillet, then topped with a gu?zi (??)(commonly called in Northern China) or Yau Char Kwai(used in Southern China) or fried dough stick, drizzled with scallions, sesame seeds and sauces and rolled up, like a wrap.
Sourdough Chinese Crullers - Yau Char Kwai
SpongeDough

80 g Sourdough starter
100 ml Water
150 g All-purpose flour

All the starter above
320 g All-purpose flour
180 ml Water
1+1/2 tsp Salt
1/3 tsp Baking ammonia (Ammonium Bicarbonate)
1/4 tsp Potassium carbonate (Potash)
2/3 tsp Baking soda (Sodium Bicarbonate) 1 tsp Baking powder (a mixture of Tartaric Aid and Sodium Bicarbonate)

Combine first the starter, water in a bowl, and then stir in flour until a dough forms. Cover with a plastic wrap and set aside at room temperature for 12-18 hours. Whisk together ammonia, potassium carbonate, baking soda and baking powder in a bowl. Pour in water and blend all together.

In a larger container, add in the sponge and flour. Pour in the mixture and stir them into a ball. Cover and allow to rest for 15 minutes. Set the dough on a greased work surface. Lightly press the dough into a flat rectangle and fold into three. Give it a quarter-turn to the right, cover and allow it to rest for another 15 minutes. Repeat folding and relaxing two more times. Now place the ...