Haicheng pie

Haicheng Pie has a long history. As early as the end of the Qing Dynasty, Ma Dechang, a Hui nationality, and Mao Xianglun, a Han nationality, in Haicheng County, specialized in pies. Majia manages beef pies, water-boiled noodle pies, and Maojia manages pig, beef and mandarin duck pies. In 1920, Ma Fuen and Ma Fuchun, Muslims, inherited their father's business and opened Majia Pie Shop in the north of Huoshenmiao Street. Mao Qingshan, a Han citizen, inherited his father's business and also opened a mountain pie shop in Huoshenmiao Street. In 1939, Mao Qingshan moved to Shenyang and opened Shanji Pie near Shenyang Railway Station. Haicheng Pie was introduced to Shenyang from then on. After half a century, Haicheng Pie has become a favorite flavor food, not only famous in Northeast China, but also famous in the customs. Not only the store management, but also the banquet of the hotel. Haicheng Pie is made of superior flour with fresh pork and beef as stuffing. Pork chooses front and rear slots, beef chooses trident, waist nest and purple cover. Timely fresh vegetables are selected according to seasonal changes, and the proportion of pork and beef is reasonable. Appropriate cooking wine, salt, miso, noodle sauce, soy sauce, fresh ginger, white sugar, sesame oil, onion, pepper noodles, aniseed noodles, seafood, etc. are added, and cloves, Amomum villosum, Caryophyllum, Cinnamomum cassia, fragrant leaves, Cinnamomum cassia, Radix Aucklandiae and Rhizoma Kaempferiae are also used. In the early days, in order to attract customers, Haicheng Pie Shop presented diners with a small bowl of porridge cooked with glutinous rice or rice, added sugar, thickened with mung bean flour, and then added eight kinds of auxiliary materials, such as lily, lotus seed, Beijing cake, raisin, yam, green plum, red dates and walnut kernel, to make eight-treasure porridge, but it was later lost.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)