Breakfast Stall · Griddled
Bozhou Niurou Mo (Bozhou Beef-Layer Pie)
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A single pie is 35 to 40 cm across and 3 to 5 cm thick, and it takes around half an hour of slow griddling to cook through.
Thin sheets of dough are rolled up with minced yellow beef, vermicelli, scallion and ginger into many layers, then slow-cooked in oil in a large round flat pan over low heat, turned constantly until the crust is golden and crackling.
Why it's made this way: It comes from Bozhou in north Anhui, where tradition credits a Hui Muslim family named Li, near the old Huaxilou theater, with creating it in the Qing dynasty; it is eaten as a morning meal.
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Part of World of Street Food — 3422 dishes from 118 countries.
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