Pork-Stuffed Baked Flatbread 肉火烧
Pork-Stuffed Baked Flatbread is featured among the local specialties of Shandong.
Pork-Stuffed Baked Flatbread (肉火烧) is a Weifang (潍坊) breakfast food with a golden, crisp layered shell and a juicy pork filling. Thick savoury porridge or soft tofu accompanies it.
How it is made
In a 2021 interview with Weifang’s media centre, fourth-generation craft inheritor Wang Liying (王丽英) describes mixing the dough, seasoning the filling, wrapping and baking as separate skilled operations. Her dough uses water around 60°C in summer and at least 80°C in winter.
The filling uses meat from the front and rear pork hocks, marinated with Sichuan-pepper water. Wang gives a baking time of seven to eight minutes, stressing that insufficient heat dries the bread while excessive heat burns it.
Flavour and texture
Weifang’s media centre describes several crisp layers around the filling and a combination of wheat, meat and oven-scorched aromas. At Wang’s shop, the meat releases juice when the shell is bitten open.
Where it comes from
Dazhong’s food feature identifies the old Weixian City God Temple (潍县城隍庙) area with this breakfast. Traditional mud ovens have also given way to gas and electric models: Weifang’s 2021 feature records rotary gas ovens, pull-out gas ovens and electric ovens among the equipment in use.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-26. Recipes and servings vary between kitchens.
Image credits & notes (1)
- A common version of Pork-Stuffed Baked Flatbread · 肉火烧常见做法参考照片。Photo: 夢蝶葬花 · CC BY-SA 3.0Resized for the web; the photo itself has not been edited.
