Sichuan style pork is a unique halal snack in Beijing. This kind of food is shaped like Yuanbao wonton, golden in color, translucent, tender outside and salty inside. Ingredients: beef and mutton are used as stuffing, and seasonings such as yellow sauce, onion, ginger, oil and salt are added. 500 grams of meat stuffing, 500 grams of onion or green vegetables stuffing. Production method: first boil the water to 90 degrees, pour in the flour, stir evenly in the pot with a wooden stick until there is no pimple, and become hot noodles. Divide into several pieces after taking out the pot, choose and air-cool, add a little alkaline flour to some dough, knead it evenly, pull it into a small dose, press it into a rectangular dough, and wrap it in the middle, just like wrapping jiaozi, but after wrapping it, turn both ends back to the middle and pinch and seal it. So, call back. Wrap it and fry it in hot oil. It's salty and delicious. The predecessors felt the name of "turning back" and wrote a poem saying: "Where is the light and where is the pain?" The road ahead is just right, and the guests are shocked by the name, and they can suddenly call back. " Blow it back and sell it to Puritans There is also a similar food, which is called fried meat on fire. The difference is that the skin is round and the meat is sealed and fried. These two kinds of food are necessary for Hui people to eat during Eid al-Fitr, and can also be used as snacks on weekdays.