Snack Shop · Smoked Pork
Li Liangui Xunrou Dabing (Smoked Pork in Flaky Flatbread)
Photo: N509FZ / Wikimedia Commons · CC BY-SA 4.0
The flatbread dough is mixed with the meat's own cooking broth and oil, so the bread tastes of the smoked pork before you add any.
Pork is stewed with herbs and spices, then smoked; it is sliced and tucked with scallion and sauce into a flatbread that is pan-fried golden and crisp outside, soft inside.
Why it's made this way: It was created around 1908 in Lishu County, now part of Siping in Jilin, by Li Guangzhong, known as Li Liangui; a descendant took the recipe to Shenyang in 1950, and the making technique is now national intangible cultural heritage.
More from China
Roujiamo (Braised Pork in Flatbread)
Chuan'r (Grilled Meat Skewers)
Youtiao (Fried Dough Stick)
Tanghulu (Candied Hawthorn Skewers)
Malatang (Self-Serve Spicy Broth)
Beibingyang (北冰洋) Orange Soda
Part of World of Street Food — 3422 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.