A Shandong specialty, most famously from Weixian (old name for today's Weifang
潍坊). The dough is layered and flaky like a puff pastry, stuffed with seasoned minced pork and scallion, then baked (not fried) on the wall of a
吊炉 clay oven until blistered and golden. Eaten piping hot for breakfast with millet porridge.
