Braised White Meat with Stuffed Flatbread

Braised White Meat with Stuffed Flatbread

　　It is said that the predecessor of Yichunlou was a butcher shop that began selling affordable pork head meat stewed with stuffed flatbread, which became very popular among the working poor. In his childhood, Feng Yuxiang came from a poor family. When he visited the city, he couldn’t afford to dine at fancy restaurants and would always go to Yichunlou to eat pork head meat with stuffed flatbread. He developed a fondness for the restaurant. After Feng Yuxiang became a general, every time he returned to Baoding, he would visit Yichunlou to eat the stuffed flatbread. From then on, the reputation of Yichunlou’s stuffed flatbread soared.

The ingredients are carefully selected. For the meat stew, only fresh pork from the pork shoulder or rib section is used. First, the meat is cut into chunks, soaked in cold water, and rinsed several times to remove the blood. The skin is scraped clean with a knife before being put into the pot. First, bring the water to a rolling boil over high heat to draw out any impurities from the meat and remove the scum. Then add Sichuan peppercorns, star anise, aged scallions, ginger, garlic, cloves, cinnamon, angelica root, mugwort, fennel, and salt. Simmer the broth until it turns milky white, then continue cooking slowly. The flatbread is crispy on the outside and soft on the inside. When torn apart, its layers are distinct—tear the flatbread into cloud-like flakes. Slice the tender stewed meat thinly, chop the scallions into sections, and place them in a bowl. Pour hot broth over the flatbread several times using the first boil of the soup, ensuring it is fully soaked but leaving only a small amount of liquid. When eating, add some light soy sauce to the bowl. It can be served with pickled sweet garlic, shrimp paste sauce, or assorted pickles. The meat is fresh, the broth is clear, the flavors aromatic, the fat is rich but not greasy, and the meat is soft yet not mushy.