Xiangcheng County | You Smell It, 'Xiāngwèi' Pot Pie's Aroma

Xiangcheng Old Street has what? Pig trotters pot pie, lamb soup.

We've already 'pan'ed the pig trotters.

Today we're chatting about Xiang County's pot pies.

Looking at this (jiāo cuì) exterior, don't you crave a bite?

Let's see how the pot pies are fresh out of the oven,

New Year

Early morning shopping for ingredients, making dough, filling preparation,

The pot pie masters on Old Street begin their busy day,

Filling preparation, seasoning proportions, dough-to-water ratio, fermentation time,

The masters know it all by heart,

The top pairing: mainly with large onions and lamb,

Just to satisfy the most discerning palates.

(shú néng shēng qiǎo) – 'Skill comes from practice' – perfectly describes pot pie making,

Kneading, stretching, and pressing, the dough is rolled into an ellipse,

Adding the filling, injecting its soul,

Sprinkling with sesame seeds, brushing with fragrant oil, beginning the slow-pan cooking,

Pan-frying is a technical art; constantly checking the temperature and turning it over,

Once it turns color, transfer it to the oven to bake,

Baked until golden brown, ready to be baked and sold,

The whole process is done in one go, seamlessly flowing,

Fragrant aroma spreads across the entire Old Street,

Freshly baked pot pies are crispy on the outside and tender on the inside,

One bite, the dough layers unfold,

The filling is savory and delicious, with a soft and non-greasy texture,

Centennial inheritance, lamb pot pie has become a specialty of Xiangcheng,

And that savory flavor,

Also a flavor that (Xiāngchéng rén) who are working and living outside cannot forget.