Li Liangui Smoked Pork Flatbread 李连贵熏肉大饼
Li Liangui Smoked Pork Flatbread is featured among the local specialties of Liaoning.
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Li Liangui Smoked Pork Flatbread (李连贵熏肉大饼) is a snack of north-east China: herb-stewed smoked pork eaten with shredded scallion and sauce inside a pan-baked flatbread.
Where it comes from
The dish is credited to Li Guangzhong (李广忠) of Luan County (滦县) in Hebei, whose childhood name was Li Liangui (李连贵), the name the dish carries. He created it in 1908 in Lishu County (梨树县), Jilin.
How it is made
The pork is specially selected, stewed with Chinese medicinal herbs and seasonings, and then smoked. The meat is billed as "fei er bu ni, shou er bu chai" (肥而不腻，瘦而不柴): the fat is not greasy and the lean is not dry.
The flatbread dough is mixed with oil and with the old stock left from boiling the meat, then baked on a griddle until it turns golden, soft inside and crisp outside.
How it is eaten
The smoked pork, shredded scallion and wheat-flour sauce (面酱) are either rolled up in the flatbread or tucked into the bread after it has been split open. Served this way it also goes by the name roujiamo (肉夹馍, meat in bread).
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Smoked Pork with Layered Flatbread 熏肉大饼 →
Both pair smoked pork with a flatbread; Li Liangui Smoked Pork Flatbread is the version credited to Li Guangzhong and dated to 1908 in Lishu County.
Source introduction: Wikipedia contributors: 李连贵熏肉大饼 · CC BY-SA 4.0. English translation and adaptation of the cited encyclopedia revision.
Sources & reading
Adapted into English from the cited encyclopedia revision and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-26. Recipes and servings vary between kitchens.