Xianghe meat cake has a history of more than two hundred years, and its predecessor can be traced back to more than a thousand years ago the Turkic cake. Because the Turkic nomads have plenty of beef and mutton and little pasta. When entertaining guests, they made thin-skinned meat pies to show their enthusiasm. Later, this method of making cakes was spread to the ancient ethnic minorities of migratory birds and Hui Hui area. At the beginning of the Ming Dynasty, Zhu Di, the founder of the Ming Dynasty, moved the capital to Beijing, and a large number of Hui people moved into the eastern part of the capital.
Among the Hui who immigrated to Xianghe, there was a family with the surname of Ha, who opened a restaurant called "Ha Jia Dian". Also brought the craft of making meat pie here, after a hundred years of study on the Xianghe meat pie
Operation, creating a unique flavor, a unique Xianghe meat pie. Xianghe meat cake spread to Beijing and Tianjin is in the Qianlong period. At this time, the "Hajia store" boss, not only the shape of the meat cake flavor development to the best state, and the production of craftsmanship to the level of "art". It is said that Emperor Qianlong took Liu Luoban to the Xianghe area for a private visit, and visited "Hajiadian". Before leaving, he wrote a poem: Xianghe has a strange cake, the old woman's skills are new, this store a meal, forget the world's treasures. From then on, the Xianghe meat cake is known throughout the country, famous all over the world.
Characteristics
Forty years ago, Xianghe County, the city of North Street, there is a "Ha family old store", meat pie is the store to supply travelers with their favorite meal. The famous "Jingdong Xianghe Meat Cake
Meat Cake" is actually the meat cake here. The meat cakes in this store are only half an inch thick when stacked three on top of each other. A generally large, generally round, diameter in a foot and a half away. Like a mold to get out, rolled out after thin and soft and big, can rolling pin to the cake to play around, the crust is not a little fold. In the pan to cook out a uniform color of charred yellow Ga Jiao Er. Once the fire, the cake will bulge into a ball, which proves that the crust is as thin as paper, but there is no leakage of filling and air leakage. After the drum, with a long-haired brush in the cake on both sides of the brush oil, the crust is mixed with oil translucent, almost visible filling. If there are some places or one side of the oil brush is not too transparent, this means that the two sides of the crust is not generally thick. When cooked, the crust is crispy, and inside is a layer of tender and flavorful meat filling. This is not cooked when the crust plays a role in connecting, cooked is the meat filling began to connect a together, become a large round cooked meat. Therefore, the cake is so big that it is crispy but not broken. When you make this kind of dough, you need to "add crisp" to the dough. Otherwise, no matter how much oil is brushed on the cake, it will not be crispy. Add crisp to what degree, it depends on the skill level; chopping meat method has to pay attention to, with the lamb, occasionally also use beef, meat chopped properly after the turn over with the back of the knife smashed, smashed meat into a puree, add the right amount of water stirred into a porridge, pry only put onions and ginger and seasonings, no vegetables. The standard when branding is a pound of water to rest half a pound of meat filling. Mix the filling with sesame oil. The skin is brushed with soybean oil. Eat meat cakes with vinegar and garlic. Not only is it delicious, it is not greasy. The main and side dishes are all there, very economical and very affordable.
Flavors
This kind of cake is delicious because it has less flour and more meat. A large cake is made with one catty of flour, two catty of meat, and one catty of onion, and is about two feet in diameter. Whether it is from the Xianghe meat cake
and noodles to the filling are extremely careful. The surface should be not too cold or too hot, not too soft or too hard, kneaded up smooth and soft, rolled up with ease, the skin is as thin as paper and elastic. The meat filling, or beef or mutton, after the knife mouth chopping, knife back smashing, the formation of puree, into the onion, ginger and garlic flavorings and other filling seasonings, and then stirred with sesame oil. So Xianghe meat pie is complete and dense three layers - two layers of paper-thin skin sandwiched between a layer of the whole cake-like meat filling, fluffy and uniform, without a break. The chef turns and flips the meat in a flat pan, browning the crust and shaping it into a ball. There is not a single leakage of filling or air in the large meat pie. Then brush on the oil, the paper-like crust is soaked in oil into a translucent shape, a few see the meat, out of the pot, it became a yellow color, crispy outside and tender inside, not greasy oil, mellow and delicious Xianghe meat pie.
Other Information
Nowadays, the types of Xianghe meat cakes are gradually increasing. Han Chinese mostly use pork as filling, and then a small amount of leeks, fennel and other strong flavor of vegetable filling stirred into it, the wind Xianghe meat cake
Flavor is distinctive.
Today, more than two hundred large and small hotels in Xianghe, store store "Xianghe meat pie", but that kind of cooking skill is very difficult to see. In order to pass on the meat pie skills, Xianghe set up several "Xianghe meat pie training school" and has registered trademarks, become a patent specialty of Xianghe, some non-authentic store can only be "Jingdong meat pie" or any other brand to market.