Braised Pork Guokui

Braised Pork Guokui

　　Braised Pork Guokui is a flour-based food known for its rich aroma and refreshing filling. It is prepared by baking. This traditional snack from Chengdu is especially famous at the Old Huangcheng Traditional Guokui Shop. In addition to braised pork guokui, there are also dozens of varieties such as chicken slice guokui, beef guokui, steamed meat guokui, lung slice guokui, and vegetarian guokui.

　　Braised Pork Guokui is a traditional specialty snack of Sichuan. The name "guokui" comes from its historical status as the best among local baked foods. The braised pork guokui is block-shaped, about three inches long and an inch wide, with rolled edges and a round shape. A small opening is made in the guokui, and prepared braised pork is added inside—thus creating the braised pork guokui, along with various seasonings. Those without filling are called hollow guokui, while those with filling have other names. The surface of the guokui is orange-yellow, featuring flavors that are fragrant, sweet, crispy, and flaky. Depending on the different fillings, each variety has its own unique taste, making it enjoyable even after many bites. 3h6

　　Sichuan’s guokui is somewhat similar to northern Chinese baked flatbreads. The people of Sichuan invented the method of stuffing it with meat or vegetables, and there are also versions with sugar fillings, known as sugar cakes. Sichuanese gave it a special name, which makes it stand out. Sichuan can be called the kingdom of guokui, as they are found everywhere in both urban and rural areas, enjoyed by people of all walks of life. There is a wide variety of guokui in Sichuan, including sweet, savory, plain, and five-spice flavors. In terms of ingredients, there are options like sesame, salt and pepper, scallion oil, brown sugar, and fresh meat. Regarding preparation methods, there are layered pastry (bao su), hand-kneaded pastry (zhua su, also including brushed or stir-fried pastry), hollow, oil-swirled, and mixed sugar types. Just within the Chengdu area, there are over thirty commonly seen varieties. They are widely sold at street snack stalls, have a place in renowned snack shops, and can even be found at high-end banquets. Some eat it for breakfast, others as a quick snack, and some pair it with flavorful dishes—the list goes on, with many enthusiasts. It pairs perfectly with fat intestine noodles: take a bite of noodles, then a bite of guokui—so satisfying. Or tear it into small pieces and soak them in soup, which blends the flavors nicely. There are various ways to make guokui, including layered pastry, hand-kneaded pastry, hollow, oil-swirled, and stuffed varieties. 3h6

　　How to Make Chengdu Braised Pork Guokui: 3h6

　　1. Knead flour with yeast, baking powder, sugar, and water until smooth. 3h6

　　2. Divide the dough, wrap in oil dough, flatten, and coat with sesame seeds. 3h6

　　3. Pan-fry on a flat griddle, flip and fry again, then place in an oven. 3h6

　　4. Once baked, cut the guokui open from the middle and remove the oil dough. 3h6

　　5. Mix the braised pork with spicy and numbing seasonings, wrap it in lettuce, and place it inside the guokui to complete the dish. 3h6