Why do Xianghe people only eat meat pies?

I am from Xianghe. We don't eat meat pies, but meat pies are our specialty in Xianghe.

Let me introduce you to meat pie!

Xianghe meat pie has a history of more than 200 years, and its predecessor can be traced back to 1000 years ago. Due to the rich beef and mutton of Turkic nomads, pasta is scarce. When entertaining guests, thin-skinned patties are specially made to show enthusiasm. Later, this method of making cakes spread to the Uygur and Hui areas of ancient ethnic minorities. In the early Ming Dynasty, Judy, the founding emperor of the Ming Dynasty, moved to Beijing, and a large number of Hui people moved to JD.COM.

Among the Hui people who immigrated to Xianghe, a family named Ha opened a restaurant called "Ha Jia Dian". Also brought the technology of making meat pies here. After hundreds of years of research and management, it has created Xianghe meat pie with unique flavor and style. Xianghe meat pie spread all over Beijing and Tianjin during Qianlong period. At this time, the owner of "Ha Jia Dian" not only developed the shape and taste of meat pie to the best state, but also raised the production technology to the height of "art". According to legend, Emperor Qianlong took Liu to visit Xianghe incognito and visited "Ha Jia Dian". Before leaving, I also wrote a poem: Xianghe has strange cakes, and the old woman has new skills. After eating in this shop, she forgot the treasures in the world.

Since then, Xianghe meat pie has enjoyed a good reputation all over the country.

This kind of cake is delicious because there is less flour and more meat. A big cake is baked with one catty of flour, two catties of meat and one catty of green onions, and its diameter is about two feet. No matter from dough mixing to stuffing, they are extremely particular about it. Noodles should be neither cold nor hot, neither soft nor hard, smooth and soft to knead, handy to roll up, as thin as paper and elastic. Meat stuffing, or beef or mutton, is chopped with a knife edge, mashed into paste with the back of a knife, added with various stuffing seasonings such as onion, ginger and garlic essence, and then stirred with sesame oil. So Xianghe Meat Pie is a complete and dense three-layer-two layers of paper-like thin skin, one layer of whole cake-like meat stuffing, as uniform as silk floss, without a trace of fracture. I saw the cook tossing and turning in the pot, his face turned brown and gradually became a ball. Huge patties don't leak at all. Then brush it with oil, and the paper-like dough is soaked in oil into a translucent shape, and several pieces of meat are seen. After cooking, it became Xianghe meat pie, which was brown in color, crisp outside and tender inside, oily but not greasy, mellow and delicious.

Now, the types of Xianghe meat pie are gradually increasing. Han people often use pork as stuffing, and then mix a small amount of leeks, fennel and other rich vegetable stuffing, which has a unique flavor.