Torgut Pie

Torgut Pie

　　The Mongolian people living on the Bayinbuluke Grassland in Xinjiang have a signature dish—Torgut Pie. Made with either wheat flour or buckwheat flour, this pie usually features beef or mutton filling. With a crust as thin as paper and bursting with flavor, it has long been described as “the dumpling of the Han people, and the pie of the Mongolian people.”

　　Legend says that when Genghis Khan came to the Hongjila tribe, the locals served him their traditional delicacy, “Mo’agatiehairimen.” After taking a bite, Genghis Khan found it crispy and fragrant, exclaiming excitedly, “This is the most delicious food I’ve ever had in my life—how is it made?” He then went on to eat 18 pieces in a row.

　　The locals explained: “Slice fresh beef thinly, layer various wild vegetables in between, and grill until it’s about 80% cooked—it’s ready to eat.” Hearing this, Genghis Khan said, “I want everyone to be able to enjoy this delicious food!” After centuries of inheritance and innovation, it eventually evolved into the Torgut Pie we know today.

　　It is said that making Torgut Pie involves dozens of steps just for the dough, which must include eggs to ensure the texture is smooth and soft, with a crust that is thin and translucent. This pie is traditionally reserved for festive occasions. If you have the chance to visit the Bayinbuluke Grassland, make sure to try the delicious Torgut Pie.