Mongolian pie

Mongolian Pie Mongolian Pie is a kind of pasta with Mongolian flavor in Fuxin area, 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.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)