Shredded Pork and Vegetable Pancakes

Shredded Pork and Vegetable Pancakes

　　 When it comes to Shredded Pork and Vegetable Pancakes, no “old Beijinger” is unaware of them. With a long history and unique flavor, they have always been one of people’s favorite snacks and are often eaten for breakfast. These pancakes got their name because, once made, they resemble the “dà lian,” a type of pouch worn on old-style belts.

“At Menkuai Hutong’s Ruibinlou, these pancakes are a fine treat. Crispy outside, tender inside, with colors and flavors divine — the capital’s flavors earn fame far and wide.” This is a poem spontaneously composed by an elderly man living in the suburbs of Beijing. Upon learning that Ruibinlou had resumed serving this famous Beijing dish, he insisted his children and grandchildren accompany him to the restaurant specially to taste it, and afterward joyfully penned these lines.

Features: It is a type of pan-fried food, golden in color, richly fragrant, and deliciously savory. Some people experience indigestion from eating leeks but still enjoy their flavor in fillings. Therefore, the middle section of the leek — which is milder — is used as filling in these pancake-like potstickers. Once cooked, the leeks are removed before eating. This way, you get the aroma of the leeks without the digestive discomfort.

This dish is best eaten hot. Pairing the Shredded Pork and Vegetable Pancakes with a tangy and spicy soup made from chicken blood and tofu strips creates a deliciously rich and sour-spicy flavor that lingers delightfully. Nowadays, Beijing’s “Ruibinlou” restaurant specializes in making these pancakes, and the craftsmanship has become increasingly refined.

Product features: Thin and soft wrappers, golden and shiny, deliciously fragrant and savory, best enjoyed when hot.