Mr. Bing serves a Northern Chinese style of bing, like a savory stuffed crepe, filled with peking duck, barbecued pork or drunken chicken in Shaoxing wine sauce, although a classic vegetarian version is also available. Prices range from $10 to $15.

“It’s the ‘Chinese crepe-wich,’ a Chinese savory crepe folded into a sandwich,” Goldberg said. “Or the ‘Egg McMao,’ as some of us old China hands affectionately call the bing.”

Fast-casual Fóumami launched in 2010, in Boston, offering shao bing, which founder Michael Wang described as more of an unleavened flatbread that’s crisp and flaky on the outside and soft and chewy on the inside.

Fóumami’s shao bing are filled with family recipes from China’s Shandong region, as well as Korean flavors and curried chicken from Japan, for prices ranging from $7.29 to $9.

Panda Express is offering bing in a handful of restaurants in the Los Angeles area at its new Panda + Tea concept. Guests can choose scallion pancakes as the vehicle for the chain’s traditional dishes, such as orange chicken, pictured here.

Jianbing Company has been serving Shanghai-style bing at the open-air Smorgasburg food market in Brooklyn, N.Y. The menu is based around traditional jian bing, made with organic eggs, scallions, cilantro, house sauces and Chinese “baocui” crackers for added crunch, priced at $8.

In addition to the original style, Jianbing Company guests can choose various protein fillings, including lemon-garlic chicken, hoisin-lime beef, 13-spice pork or organic honey-ginger tofu. Filled bing are priced at $10 to $13.

Bing Mi! serves traditional Beijing-style jian bing made with a scrambled egg, black bean paste, chili sauce, pickled vegetables, green onion and cilantro, all wrapped in a grilled crepe. The item is priced at $6, with add-ons like sausage and extra egg available.

In early June, Bing Mi! expects to open a second food cart in Portland, Ore. Strategic relations manager Neal Grandy said the concept works well as a cart, but he’s considering brick-and-mortar micro-locations in cities like Seattle.

In San Francisco, Tai Chi Jianbing has been serving jian bing at lunch from a pop-up at the Japanese hot-pot restaurant Nabe near Golden Gate Park for about a year.

Although bing are common in China, there’s still a learning curve for Americans, said Cheng Hu, founder of Tai Chi Jianbing. But, once they try it, they get it, he said.