In 1906, Haicheng County Hui people Ma Dechang and Han people Mao Xianglun, respectively, in the county town of Huoshen Temple Street business pie. Ma Dechang business beef stuffed with water zha noodle pie; Mao Delun business pig, beef mandarin duck stuffed with churned noodle pie. These two kinds of pies are strict selection of materials, ingredients, the use of high-quality flour for the skin. Pork is chosen from the front and back troughs, and beef is chosen from the three rights, the waist nest, and the purple cover. Seasonal fresh lai is used as the filling. Haicheng pies crispy and delicious, fresh flavor, doubly loved by the people. In addition to Haicheng, Shenyang, Anshan and other places also have Haicheng pie store.

Haicheng pie

Haicheng pie is a traditional snack, founded by Mao Qingshan in 1920 in Haicheng County, Liaoning Fire Temple Street. Mao's name mountain, take the word mountain, the establishment of the number of Lao Shanji pie store, moved to Shenyang in 1939. Haicheng pies, warm water and noodles, selecting pork and beef as mandarin duck filling. More than ten kinds of spices are taken and boiled, and the juice is fed to the filling to increase its flavor. Vegetable filling, with the seasonal changes, selected bean sprouts, leeks, cucumbers, peppers, pumpkins, celery, cabbage and other preparations, so that the pie filling meat and vegetable matching, the intensity of the appropriate. High-grade products are also filled with shark's fin, sea cucumber, prawns, dried scallops, chicken, the flavor is even more delicious. The finished product is round in shape and yellow in color, with crispy and tough skin, tender and refreshing filling, and fresh aroma. With garlic, chili oil and mustard paste for dipping, it is even more delicious. Eight treasures congee to accompany it, refreshing and delicious, unique flavor.

Niuzhuang Pie

Origin Controversy

There are two general arguments for the origin of Niizhuang Pie. One says that the pie originated from Liu Haichun, a Muslim from Niizhuang, in the early 1920s, and the other says that the pie was created by Gao Fuchen, the father of Gao Xiaoshan, a native of Niizhuang, and that there is not much discrepancy between these two claims in terms of the time of their origins, which were both in the early 1900s. Liu Haichun's Hui pies are said to predate Gao Fuchen's Han pies by a few years.

Niuzhuang at the beginning of the last century was already a bustling port. According to the records of Niuzhuang town: in the eighth year of Xianfeng, the British government forced the Qing government to sign the Treaty of Tianjin, and Niuzhuang became an international commercial port. Because of its developed business, Niuzhuang had already become a famous ancient town. In the commercial street along the harbor, there were all kinds of shops, and in its heyday, there were hundreds of stores dealing with all kinds of commodities. According to 84-year-old Gao Yuchen's recollection, there were all kinds of snacks in the bazaar of Niuzhuang at that time, and his father, Gao Fuchen, sold all kinds of pasta in the bazaar and did a booming business, and later invented pies.

Besides the well-developed business and large number of customers that provided the objective conditions for the creation of Niujuang's pies, in 1920, Ma Dechang, a member of the Hui ethnic group, succeeded in making a new kind of pasta - pies - in Haicheng, where he opened the famous "Ma Jiajiakuan Pie". Liu Haichun, who is considered to be one of the originators of Niujuang's pie, returned to Niujuang after completing his apprenticeship at Majiaguan.

According to Liu Qingfeng, who is 72 years old this year, he recalled: "After my father left the famous Ma family pie store in Haicheng, he went back to Niuzhuang and started to sell pies on the busiest street. At that time, we were the only family selling pies on the street, and people who bought our pies had to get up in the morning and line up."

Small white pastry:

Small white pastry was introduced to Haicheng in the second year of Daoguang in Qing Dynasty (1822), and continues to this day. This pastry crust for the water surface of the shortcrust, inside the filling, belonging to the seasonal production varieties. Characteristics: crispy skin, filling, soft, layered, white color, a variety of patterns. The small white pastry is made with exquisite materials and fine production. The skin is made of flour, and the filling is made of cooked flour, white bran, soybean oil, peanuts, walnuts, cinnamon, green and red threads, and sesame seeds. The pastry is made of flour and oil. It is baked with fire, the bottom fire is a little big, the top fire should be small, baked into white color, cooked out of the oven. It is rated as a high-quality product in the Anshan area.