mongolia pie

Mongolian Pie, a specialty of Inner Mongolia, is a traditional snack in Inner Mongolia. It has a long history. Mongolian Pie was created in the late Ming Dynasty after Mongolian Monggolejin tribe settled in Fuxin, Liaoning. The original Mongolian pie was made of buckwheat noodles, a local specialty, as the skin and beef and mutton as the stuffing, and was fried in water by dry branding. The finished product is thin and translucent, golden and shiny, fresh and delicious. Specialty culture: Mongolian pie is a kind of flavored pasta, which has a history of more than 300 years. It was first made from buckwheat flour, a local specialty, with beef, mutton and pork as stuffing, and boiled in water. In the late Ming and early Qing dynasties, pie pasta was introduced into the palace from the folk, and it was changed from dry boiling water to frying with soybean oil and cream, and white flour was used as the skin, which became a common food in the palace. It is characterized by thin surface, thin skin and fine stuffing. After being baked, it looks like a gong, with tender outside and shiny oil beads on the cake surface. Through the cake skin, it can be seen that the meat inside is like agate, and the vegetables are like jade, red and green, which is really beautiful. Using chopsticks to break the crust of the cake, the hot air rises and the smell is tangy, which arouses people's strong appetite. Mongolian pie is a fine local food and one of the main foods for Mongolian people to entertain their guests. Every time Mongolian families visit, they take pie as the best meal to entertain visitors. There is a saying in Han nationality: "Delicious is not as good as jiaozi", and there is a saying in Mongolian nationality: "Delicious is not as good as pie". It seems that jiaozi and pie are equally superior. Efficacy of special products: Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc. It has the effects of nourishing the heart and kidney, strengthening the intestines, removing heat and quenching thirst, and is mainly used for treating impatience, fever, thirst, dysentery, carbuncle, traumatic bleeding and scald. In addition, vegetables also contain a lot of vitamins and are nutritious. Mutton can not only resist cold, but also tonify the body. It has therapeutic and tonic effects on all deficiency symptoms such as cough due to cold, chronic tracheitis, asthma due to deficiency of cold, impotence due to kidney deficiency, abdominal cold pain, weakness and fear of cold, soreness of waist and knees, sallow complexion and emaciation, deficiency of both qi and blood, and deficiency of body after illness or postpartum.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)