Fried Backs

Fried Backs

　　Fried Backs is a unique variety of Beijing's Halal snacks. This dish resembles yuanbao (treasure) dumplings in shape, with a golden, translucent color, crispy outside and tender inside, and a savory flavor. Ingredients: The filling is made with beef or mutton, seasoned with yellow bean paste, scallions, ginger, oil, salt, and other seasonings. For 500 grams of meat filling, add 500 grams of chopped scallions or greens. Preparation method: First, heat water to 90°C, pour in flour, and stir evenly in the pot with a wooden stick until smooth and lump-free to form a scalded dough. After removing from the pot, divide it into several pieces, pull them apart to cool, mix in some leavened dough, add a bit of alkaline flour, and knead evenly. Pinch off small portions, press into rectangular dough wrappers, wrap the filling in the center like dumplings—but unlike dumplings, after sealing, fold both ends back toward the middle and pinch shut. Hence the name “Backs.” Once wrapped, deep-fry them in hot oil until savory and delicious. A former poet, inspired by the name “Backs,” wrote a verse: “Where can one find light so bright? The road ahead is vast, yet perfect for this bite. Guests are amazed by the unique name, then suddenly hear it called ‘Backs.’” Fried Backs are sold by Halal vendors. There is also a similar dish called Fried Meat Fire Bread, which differs in that it has a round wrapper, is filled with meat, sealed, and then deep-fried. Both of these foods are essential dishes for the Hui people during Eid al-Fitr, but they can also be enjoyed as snacks on regular days.