Mongolian pie

Mongolian Pie, a kind of flavored pasta of Mongolian people in Liaoning, has a history of more than 300 years. It was first made of buckwheat flour, a local specialty, as skin, beef, mutton and pork as stuffing, and cooked in water by dry boiling. In the late Ming and early Qing dynasties, it was fried with soybean oil and cream, and white flour was used as skin, which became a good product often eaten by Mongolian people and was famous for its thin, leaky and transparent characteristics. The Mongolian pie is as big as a gong, with tender outside, shiny oil beads on the cake surface, agate-like meat in the cake skin, and emerald-like dishes, which are red and green, and 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. Han people have a saying that "delicious food is not as good as jiaozi", while Mongolian people have a saying that "delicious food is not as good as pie". It can be seen that jiaozi and pie are equally superior.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)