Smoked Pork with Flatbread

Pork belly marinated with Sichuan pepper and star anise, cold-smoked over pine sawdust for several hours, sliced and tucked into a thick hand-fired flatbread.

Smoked meat reflects the northeast tradition of winter meat preservation; the flatbread descends from Central Plains wheat-food culture spreading northward.

The smoked pork is wrapped with spring onion and raw garlic in the flatbread and eaten in hearty bites.

Changchun's old-brand smoked-meat flatbread — tender smoked pork in a crisp, flaky wrap — is a portable favourite loved by locals.