Haicheng Niuzhuang pie is a traditional cuisine, with a long history and a long history, which is characterized by a large skin of filling, tender on the outside, fat but not greasy, fragrant but not miscellaneous, its production process is exquisite, in the selection of materials, noodles, stuffing, bunting and baking of each process link are excellence. The selection of materials pays attention to nutritional value, generally select seven points of lean, three points of fat fresh meat into meat filling, and with different fresh seasonal vegetables mixed; and noodles according to the temperature of the four seasons to choose the water temperature, water rolling noodles soft and gluten; do stuffing according to the proportion of a variety of vegetable filling, seasoning, ingredients, to ensure reasonable nutrition, delicious taste; packaging is the key link of traditional handmade production, under the agent, according to the flat, filling, closing, each process has a higher technique; the baking process to master the heat, after the "three turn four burns", you can come out of the pot and plate. Adhering to the traditional production process, Haicheng Niuzhuang pie has developed from a single variety to more than 50 varieties of four major strains, such as hai san fresh, net three fresh, meat three fresh, and ground three fresh.
In 2011, the pie making technology of Haicheng Niuzhuang was selected into the fourth batch of provincial intangible cultural heritage representative project list.
↑ Sea City Beef Estate pie on a plate
↑ Baking Haicheng Niuzhuang pie pays attention to "three flips and four burns"
↑Haicheng Niuzhuang pie is sold at the Intangible Cultural Heritage Exhibition
↑ Haicheng Niuzhuang Pie launched in fast food vacuum packaging
Layout Editor: Mo Dong
Source: Liaoning Provincial Cultural Heritage Protection Center
Beizhen Municipal Bureau of Culture, Tourism and Radio and Television
Beizhen Municipal Cultural Tourism and Sports Service Center
North Town Cultural Tourism
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