Funing Laomao Meat 抚宁老髦肉
Funing Laomao Meat is featured among the local specialties of Hebei.
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Funing Laomao Meat (抚宁老髦肉) is pork head meat that is first braised and then smoked. It is a local cooked-meat speciality of Funing (抚宁), with a brownish-yellow colour, a springy texture and a mellow smoky aroma. The seasoning penetrates the meat, which stays tender without becoming mushy.
How it is made
CCTV identifies braising and smoking as the two processes that transform pork head meat into laomao meat. Beijing’s tourism authority describes the finished texture as smooth and elastic, with deeply absorbed seasoning.
Where it comes from
Beijing Tourism Network dates the tradition to 1871. It explains that the food takes its name from Laomao (老髦), the nickname of founder Wang Xifu (王锡符), and became known across eastern Hebei (河北).
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-26. Recipes and servings vary between kitchens.