Turn back

Turn back

　　Preparation method: 1. Mix 500 grams of flour with 250 grams of water and a little salt to form dough and set aside. 2. Chop fatty pork and seasonal fresh vegetables, mix them together, then add scallions, ginger, MSG, sesame oil, and other seasonings to make the filling and set aside. 3. Knead the dough into a long strip, divide it into small pieces weighing 50 grams each, flatten each piece with your hand, roll it out, thin it out, add the filling, fold it into a rectangle, and then tightly seal the two ends to finish. 4. Heat oil in a flat pan, place the raw Turn Back pieces in the pan, fry both sides repeatedly until they puff up, then remove from the pan.

　　Characteristics: golden in color, crispy crust with tender filling, and delicious flavor. (Shenyang)

　　Legend has it that during the Guangxu period of the Qing Dynasty, a family surnamed Jin opened a baked cake shop in the northern gate area of Shenyang to make a living. Due to poor management, business was always slow. One day, coinciding with the Mid-Autumn Festival, business was even more sluggish. By noon, no customers had come, leaving the shop owner at a loss. He then took out a few copper coins from an iron box, bought some beef, chopped it into filling, rolled the baked cake dough into thin sheets, and folded them layer by layer to prepare for his own holiday meal. At this moment, an officer suddenly came in from outside. Seeing the uniquely shaped food being cooked in the pan, he tried it and found the taste excellent. The officer immediately told the shop owner to bake another box and send it to the post station. After everyone tasted it, they all praised it highly. Since then, this food gained sudden fame, sought after by both officials and commoners, and business flourished. Hence, it was named “Turn Back.”

　　　　Preparation method:

　　　　1. Mix 500 grams of flour with 250 grams of water and a little salt to form dough and set aside.

　　　　2. Chop fatty pork and seasonal fresh vegetables, mix them together, then add scallions, ginger, MSG, sesame oil, and other seasonings to make the filling and set aside.

　　　　3. Knead the dough into a long strip, divide it into small pieces weighing 50 grams each, flatten each piece with your hand, roll it out, thin it out, add the filling, fold it into a rectangle, and then tightly seal the two ends to finish.

　　　　4. Heat oil in a flat pan, place the raw Turn Back pieces in the pan, fry both sides repeatedly until they puff up, then remove from the pan. Its characteristics: golden in color, crispy crust with tender filling, and delicious flavor.