6. Mending Rou Bing (Beijing “Door Stud” Meat Pie)
Overview:
Mending Rou Bing is a traditional Beijing halal snack, named for its striking resemblance to the bronze studs on ancient Chinese palace gates—hence the name “door stud meat pie.” Legend has it that the dish earned its name during the Qing Dynasty when an imperial chef, inspired by the ornate door studs of the Forbidden City, presented this golden-brown pastry to Empress Dowager Cixi, who was delighted by both its appearance and flavor.
The filling is made from high-quality beef chuck or well-marbled beef, finely minced and seasoned with scallions, Sichuan peppercorn–infused water, and a touch of yellow soybean paste for depth. The mixture is vigorously stirred until springy and cohesive, then lightly frozen to help maintain its shape during cooking.
The dough uses a hot-water (scalded) method, which yields a tender yet pliable wrapper. After mixing, it must rest for at least two hours to relax the gluten. Each pie is shaped into a small cylinder—about 5 cm in diameter and 3 cm tall—with the sealed edge placed face-down, giving it a smooth, rounded top like a miniature steamed bun.
The cooking technique is key: the pies are first pan-fried in oil until the bottom turns golden, then a splash of water is added and the pan covered, allowing the meat to steam through while the crust crisps. This hybrid “pan-fry-and-steam” method creates a perfect contrast—a shatteringly crisp, golden exterior encasing a juicy, savory, and aromatic beef filling.
Traditionally, Mending Rou Bing is served piping hot, accompanied by a small dish of aged vinegar. A quick dip not only cuts through the richness but also prevents the rendered beef fat from solidifying as it cools—ensuring every bite stays succulent and flavorful.
A beloved breakfast or snack across Beijing’s Hui Muslim communities, this humble yet masterfully crafted meat pie stands as a delicious symbol of the city’s multicultural culinary heritage.