Layered Beef Pancake

Layered Beef Pancake

　　The layered beef pancake is a small triangular pastry filled with beef, evolved from ancient spring pancakes that were originally stuffed with vegetables. To make it, finely mince the beef, chop scallions, and mix in an appropriate amount of salt, MSG, fermented bean juice, Sichuan peppercorn, minced ginger, tsao-ko, and other seasonings. Knead the dough with warm alkaline water, then repeatedly work it until smooth. Spread it with clear oil, and stretch it as thinly as possible from the right end; then start placing the beef filling from the right, rolling and stretching the dough from right to left, and pressing it into a round pancake, which can then be cooked on a flat griddle. Pour oil over it and cook for about 15 minutes before serving. The flavor and presentation are truly exceptional, a culinary masterpiece. As described in a Qing Dynasty poem: “A soup-filled pancake accompanies spring’s arrival, A single rolled delight as spring touches the land, Twenty-four seasonal changes pass by, Even Zhang Zeduan’s brush could miss its prime.”