Smoked Pork with Layered Flatbread 熏肉大饼
Smoked Pork with Layered Flatbread is featured among the local specialties of Liaoning.
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Smoked Pork with Layered Flatbread (熏肉大饼) combines aromatic pork with a golden, crisp-edged bread. In Shenyang (沈阳), Xinhua documents the Li Liangui (李连贵) version brought to the city by Li Chunsheng (李春生) in 1950, when Li arrived with a jar of the family’s cooking stock.
How it is made
For this version, Li selected fresh skin-on pork with alternating lean and fat, from the forequarter through the rib area. The cleaned meat was cut into blocks and simmered in seasoned stock, with foam skimmed away during cooking. Once cooked, it was drained and smoked with brown sugar.
The flatbread dough incorporates meat broth, salt and seasonings. After a long rest, it is rolled out, brushed with oil and rolled repeatedly before being cooked on a griddle.
Flavour and texture
Xinhua describes reddish meat with a pronounced smoky aroma: the fatty parts are not greasy, while the lean portions are not dry. The accompanying bread has a golden surface and multiple layers, with a soft interior and crisp exterior.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-27. Recipes and servings vary between kitchens.