Xianghe Roubing (Xianghe Meat Pie)

Brief Introduction

Xianghe Roubing, also known as Xianghe Meat Pie, is a traditional Chinese dish with a long history. It originates from Xianghe County, Hebei Province, and has been a favorite among locals and tourists alike for its unique flavor and texture. This dish is a perfect combination of crispy outer layer and juicy inner filling, making it a delightful treat for any occasion.

Cuisine

Chinese Cuisine, Specifically Northern Chinese Cuisine

Taste

Xianghe Roubing offers a delightful combination of flavors. The outer layer is crispy and golden, while the inner filling is juicy, tender, and filled with the aroma of meat. The overall taste is savory with a slight sweetness, creating a satisfying and memorable eating experience.

Specialties

• Crispy Outer Layer: The outer surface of the Roubing is fried to perfection, resulting in a crispy texture that adds to its overall appeal.
• Juicy Inner Filling: The filling is made with high-quality meat, mixed with spices and herbs to enhance its flavor. It is juicy and tender, providing a delightful contrast to the crispy outer layer.
• Traditional Flavor: Xianghe Roubing embodies the traditional flavors and culinary heritage of Xianghe County, Hebei Province.

Ingredients

• Flour: The main ingredient for the dough, which forms the outer layer of the Roubing.
• Water: Used to mix with the flour to create a smooth dough.
• Meat (Pork or Beef): The primary filling ingredient, known for its juiciness and flavor.
• Spices and Herbs: Used to season the meat filling, enhancing its overall taste.
• Oil: Used for frying the Roubing to achieve its crispy outer layer.

Authentic Place to Eat

Xianghe County, Hebei Province, China. Xianghe Roubing can be found at various local restaurants and street food stalls throughout the county. For an authentic taste, visit a reputable restaurant with a history of serving this traditional dish.

Glossary (词汇表)

This glossary provides a convenient reference for terms related to Xianghe Roubing, allowing readers to understand the dish in both English and Chinese (Pinyin) contexts.