Meat-Stuffed Water Tart - Pao Meat - Rural China

Meat-stuffed Water Tart. The processes of making Pao meat and crispy meat are similar. The only difference lies in ingredients. Crispy meat is mostly covered with starch, while Pao meat is covered with pea powder. Fried into golden in the hot oil, Pao meat can be directly consumed or boiled into soup with fresh vegetables. In my impression, Meat-stuffed Water Tart has been the most popular dish in a rural open-air banquet.