Manchu people

A traditional Beijing dish, the meat is fragrant and tender, fatty but not greasy, with a rich flavor, best eaten wrapped in lotus leaf pancakes or baked flatbreads. NameBoiled Pork CategorySpecialty Cuisine OriginFengtai District, Beijing A traditional Beijing dish, the meat is fragrant and tender, fatty but not greasy, with a rich flavor, best eaten wrapped in lotus leaf pancakes or baked flatbreads. This dish originated from the Manchu people during the late Ming Dynasty, around 300 years ago, and was introduced to the public after the Qing dynasty entered the Pass. [1] This is the most authentic way of cooking meat, those who have tasted it praise it for being fatty but not greasy, lean but not tough, tender but not mushy, thin but not brittle. Garnished with emerald green coriander and a clear sauce, it looks and smells delicious, an indispensable delicacy on the Spring Festival table. To prepare this dish, first wash the skin several times with a sharp knife before placing it in a pot to boil. Turn the meat frequently, do not cover the pot, and cook until you can smell the aroma of the meat. Once the aroma emerges, remove the fire from beneath…