In recent years, many small restaurants selling Jingdong meat cakes have appeared in Beijing. Take half a pound of meatloaf and add a bowl of mung bean rice porridge or purple rice porridge to make it a flavorful fast food. Jingdong meatloaf originated from the folk and has a long history. It is said that it was introduced to the palace during the Yongle period of the early Ming Dynasty and became a palace snack. Since then, his value has doubled. Production methods are becoming increasingly sophisticated. Tong County and Shunyi are the most famous areas. Jingdong meatloaf is a traditional Beijing-style noodle dish. Choose 500 grams of fresh minced lean pork, 50 grams of sweet noodle sauce, 250 grams of minced green onions, appropriate amounts of sesame oil, salt, MSG, and minced ginger, mix well and open to form a filling. Add 1000 grams of flour to 700 grams of warm or cold water, stir and knead into a dough, let it sit for a while to moisten it. When making cakes, preheat the pan. Roll the dough into strips and flatten it, then add the meat filling and wrap it up. Then roll the dough open side down into a round cake with a diameter of about 50 cm. When rolling out, roll out the outer circle first and then the middle to avoid uneven patties or squeezing out. Place the patties on the grill, flip them over, and brush with oil after both sides are browned. In this way, a large meatloaf with thin skin, even filling, charred on the outside and tender on the inside, is ready to be cooked. To eat Jingdong meatloaf, cut it into triangular pieces first, dip it in garlic and vinegar, and eat it with millet porridge. Give full affirmation. Add white flour to warm water and knead it into a dough; chop the beef into minced meat and put it into a large bowl, add tempeh, yellow sauce and other condiments and mix it into the filling. After the white dough is kneaded into a large dough, flatten it with your hands and add the fillings to make it into a cake shape. After the pancake pan is heated, brush a thin layer of oil, add the pancake base and bake until both sides are golden brown and the fillings are mature. Whether served with pickled radish strips, pickled cucumber strips, or some porridge, it can be called a family spring delicacy. Jingdong meatloaf is stuffed with beef and mutton. Each large one is about 500 grams, and the small one is 300 grams. Jingdong Meat Pie was created by Yang Jinglu (alias Cannabis Seven) in Xiadian Town, east of Beijing (belonging to today's Dachang Hui Autonomous County). It is said that Emperor Qianlong passed by this place in 1770 and tasted this kind of meat cake and was full of praise for its color and aroma. Since then, Jingdong’s meat pie business has boomed, and it is still loved by many Beijingers. Edit this section of materials: Stuffing: beef, mutton, about 300g-500g, half a catty of shallots or green onions, 1 egg. Leave the rest according to everyone’s preferences! Ingredients: appropriate amount of flour and warm water to form a soft dough, let it rest for 30 minutes. Edit this section to make a method: 1. Knead cold water into a very soft dough, knead it thoroughly after waking up for half an hour. Shape the dough into a large, thin round crust. Jingdong Meat Pie 2. Spread meat filling on the skin: only apply 3/4 of the skin, leaving 1/4 blank. Make a cut (=radius length). 3. Shape the dough into a 1/4 circle "fan shape". 4. Sealing the edges. 5. The same as ordinary pancakes: add more oil and bake over medium-low heat (be sure not to set the fire too high, otherwise the outside will be burnt and the meat inside will not be cooked yet!). When one side is golden brown, flip over and bake on the other side. It will be almost ready when done. Then pour some "vinegar water" (add a little vinegar to the water) - it is said that the crust baked in this way is crisper and more fragrant. Notes when editing this paragraph: 1. Soft noodles are delicious. Use warm water, you can add some milk, it will be softer. Jingdong meat cake 2. When making the cake, be sure to put enough loose noodles, otherwise it will stick everywhere. 3. Pay attention to the small fire, be sure to use a small fire! Edit this paragraph The origin of Jingdong Meat Pie Jingdong Meat Pie originated in the Sanhe and Dachang areas of Jingdong. It is a popular food that existed a long time ago. It was created by Yang Jinglu (alias Cannabis Seven) in Xiadian Town, east of Beijing (belonging to today's Dachanghui Jingdong Meat Pie Autonomous County). It is said that Emperor Qianlong passed by this place in 1770 and tasted this kind of meat cake and was full of praise for its color and aroma. Since then, Jingdong’s meat pie business has boomed, and it is still loved by many Beijingers. Edit this paragraph Features of Jingdong meat patties The characteristics of Jingdong meat patties are: they are stuffed with beef and mutton. The large ones are about 500 grams each, and the small ones are as much as 300 grams. Thin skin, large filling, golden color, and tender meat. Jingdong meat patties are gluten-free and have a typical northern taste. The early Jingdong meat pie had thick skin (the old chef called it "lip skin") and enough filling (mostly beef and mutton filling). It is particularly resistant to hunger after eating, so it is widely loved by the working people. Mr. Zhang Jie, a famous meat pie maker in Sanhe and Dachang areas (then the chef of Sanhe Municipal Party Committee Guesthouse), has improved the raw materials after decades of research on meat pie making techniques. For example: high-gluten and strong flour is used for flour, and the freshness-adding agent is changed from the original monosodium glutamate to nucleoside imported from Japan (this is currently the most advanced freshness-adding agent in the world, not only has a pure taste, but is also beneficial to health), meat fillings The beef and mutton stuffing is changed to pork stuffing. In terms of technology, the thick skin is changed to thin skin, and it is chrome-made with a double-sided constant temperature electric grill. It is particularly worth mentioning that small private restaurants do not serve Jingdong meatloaf separately. They usually mix meatloaf and stir-fry dishes. In this way, it is inevitable to use the good ingredients for stir-fries and the leftovers. In the minced meat pie filling. The authentic Jingdong Meatloaf specializes in stuffed pasta, not stir-fries. The stuffing is always made from whole pigs with the tendons and brains removed, so good ingredients such as tenderloins and front and rear buttocks are all minced in the stuffing. Tip: When eating, you can add chili pepper to enhance the flavor and rice vinegar to relieve greasy taste. Edit this section of food nutrition Nutritional value of mutton Mutton is one of the main meats eaten by our people. Mutton is more tender than pork, and has less fat and cholesterol than pork and beef. Eating it in winter can have the dual effects of tonic and cold protection. Mutton has always been regarded as one of the important foods to supplement in winter. Eating mutton regularly in cold winter can replenish qi, promote blood circulation, and enhance the ability to keep out the cold. Sheep Jingdong meat patties can also increase digestive enzymes, protect the stomach wall and help digestion.

Traditional Chinese medicine believes that mutton also has the effect of tonifying the kidneys and strengthening yang, and is suitable for men to eat regularly. Everyone can use it. It is especially suitable for those with weak body and cold stomach. Mutton, especially goat meat, has a strong mutton smell. When cooking, add hawthorn or some radish and mung beans. When frying, add onions, ginger, cumin and other condiments to remove the mutton smell. When eating shabu-shabu meat, don’t shabu-shabu it thoroughly just to make the meat tender. The climate in summer and autumn is hot and dry, so it is not suitable to eat mutton. Mutton is a hot product and should not be eaten by anyone with fever, toothache, sores in the mouth and tongue, coughing up yellow phlegm and other symptoms of heat. People with liver disease, high blood pressure, acute enteritis or other infectious diseases, or those with fever should not eat it. Nutritional value of beef 1. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than that of pork. It can improve the body's disease resistance. It is especially suitable for people who are growing, developing, and recovering from surgery and illness in terms of supplementing blood loss and repairing tissues. Eating beef in cold winter can warm the stomach and is a good tonic in this season; 2. Beef has the effects of replenishing qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and wind, quenching thirst and salivation, and is suitable for those with weak Qi and shortness of breath. It is suitable for people who are weak, weak in muscles and bones, anemic, chronically ill, and have a yellowish and dizzy complexion; 3. Buffalo meat can soothe the fetus and replenish the spirit, while yellow beef can soothe the body and replenish qi, strengthen the spleen and stomach, and strengthen muscles and bones. Pork is one of the most important animal foods on people’s tables. Because pork fiber is softer, less connective tissue, and muscle tissue contains more intermuscular fat, the meat tastes particularly delicious after cooking. Pork provides humans with high-quality protein and essential fatty acids. Pork can provide heme (organic iron) and cysteine ??that promotes iron absorption, which can improve iron deficiency anemia. If pork is cooked properly, it can also become a "medicine for longevity." After stewing pork for a long time, the fat will be reduced by 30%-50%, unsaturated fatty acids will increase, and the cholesterol content will be greatly reduced. Edit this paragraph to introduce the cuisine. Beijing cuisine is also called Beijing cuisine. It mainly refers to palace cuisine (represented by Fangshan Restaurant), palace cuisine (represented by Tanjia cuisine), halal cuisine and local flavor cuisine. Beijing's local flavor dishes are transformed from Shandong cuisine and are influenced by other cuisines (Guangdong, Zhou, Hunan, Shandong, Jiangsu, Fujian, Zhejiang, and Anhui are the eight major cuisines in China), and the varieties and tastes have changed. Roast duck, hotpot mutton and barbecue are three famous dishes unique to Beijing. There are famous restaurants in Beijing for the eight major cuisines. The more famous one is the Kongfu cuisine run by Kongshantang. Beijing snacks, commonly known as "meeting food" or "vegetable tea", are a fusion of Han, Hui, Mongolian, Manchu and other ethnic snacks as well as Ming and Qing palace snacks. They have many varieties and unique flavors. There are about 200 to 300 kinds of snacks in Beijing. Including side dishes to accompany the meal (such as white water sheep head, fried tripe, Baikui roasted sheep head, mustard dumplings, etc.), noodles used at the banquet (such as steamed buns, minced meat pancakes, sheep eye buns, Wufushou peaches, sesame buns, etc. ) as well as a variety of snacks or breakfast, night snacks (such as Aiwowo, Donkey Roll, etc.). Among them, the most characteristic Beijing dishes include bean juice, enema, fried liver, sesame tofu, fried noodles, etc. Some time-honored brands specialize in their specialty varieties, such as Xiaowowo, minced meat pancakes, pea yellow, and kidney bean rolls from Fangshan Restaurant, silver silk rolls from Fengzeyuan Restaurant, butter fried cakes from Donglaishun Restaurant, and large enema from Heyi Zhai Restaurant. , Tongheju's grilled steamed buns, Beijing Restaurant's sesame buns, Dashun Zhai Dian Factory's sugar-fired buns, etc., and other types of snacks are sold in various snack bars and night market food stalls in Beijing. Thank you for accepting.