Roubing are thin-skinned pan-fried pies packed with juicy beef, lamb or pork and spring onion, eaten hot with vinegar beside millet porridge or a bowl of lamb offal soup; in China we have verified places to eat it in Beijing. Start with where to eat Roubing (Beijing meat pies) in Beijing.

Roubing (Beijing meat pies) · Beijing

Roubing are thin-skinned pan-fried pies packed with juicy beef, lamb or pork and spring onion, eaten hot with vinegar beside millet porridge or a bowl of lamb offal soup.

Beijing's best-known meat pie is the menting roubing, named for the studs on palace gates, and a story says the imperial kitchen first made it for Empress Dowager Cixi. Its traditional filling is beef and spring onion. The Eryouju shop, established by the imperial chef Chang Eryou in 1921, later became the Huatian Eryouju meat pie restaurant. Today the pies are a neighbourhood meal: Beijing Pie in Xila Hutong sells them thin-skinned and generously filled, and Jingdong Chengji sells pork, lamb and beef versions.

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