Guanzhong Big Meat Pie

Guanzhong Big Meat Pie

　　A traditional delicacy of the Guanzhong region. Also known as meat flaky pie or white meat flaky pie. It has a history of over a thousand years. During the Tang Dynasty, all flour-based foods were generally referred to as "pies." The Ming Dynasty scholar Liu Ji wrote in *Comprehensive Compilation of Categories*: “Those baked in a pan are called pan pies or also baked pies; those steamed in a basket are called steamed pies; those cooked in soup are called soup pies; and those mixed with sesame are called sesame pies.” Legend has it that this pie was developed based on the “white meat sesame pie” recorded in Duan Gonglu’s *Records of the Northern Households* during the Tang Dynasty.

　　Preparation method: Mix flour with alkaline flour and oil to make the flaky dough. Take a small piece of dough, place it on the work surface, first press it flat with your fingers, then roll it out into a sheet using a small rolling pin. Next, place the pie filling on one end of the dough sheet and spread it out evenly, then sprinkle some chopped green onions and a little salt and pepper on top, and wrap the filling. Spread a layer of flaky dough on one end of the skin. At this point, use your right hand to lift the end with the filling, and while stretching it (the thinner the better), roll it up. Once rolled, hold it with your left hand, pinch the bottom with your right hand, twist slightly, and push it upward onto the work surface. Press it flat with your hand (making sure the center is thin and the edges are thick) to form the pie base. Repeat the process until all are made. Place some rapeseed oil in a three-tiered pan, heat it up, and add the meat pie bases. Bake until golden and crispy, then flip and continue baking until both sides are browned and done.

　　Features: Golden in color, with a crispy crust, multiple layers, and fragrant filling. Rich in starch and protein, it serves as a staple dish.