A photo shows Jinyun Shaobing, a popular Chinese-style meat pie that originated in Jinyun county, Lishui city, east China's Zhejiang Province. (Photo/China News Service)

Jinyun Shaobing, a Chinese-style meat pie with a history spanning 650 years, has garnered popularity in 16 countries and regions outside China, contributing to industrial revitalization and improved living standards.

Jinyun Shaobing is known for its crispy crust and savory meat filling. It originated in Jinyun county, Lishui city, east China's Zhejiang Province.

Legend has it that Jinyun Shaobing was invented by Huangdi, or the Yellow Emperor, revered as a common ancestor of all Chinese people. Huangdi supposedly baked dough inside a furnace while making elixirs on Dinghu Peak in Jinyun county. Enticed by the aroma, locals learned to make the dish. Over time, this led to the creation and widespread popularity of the uniquely flavored Jinyun Shaobing.

A photo shows Dinghu Peak in Jinyun county, Lishui city, east China's Zhejiang Province. (Photo/Chinanews.com)

The great taste of the pie, which is stuffed with meat and dried preserved vegetables, is attributed to high-quality ingredients - water, wheat flour, meat, and dried preserved vegetables - and distinct cooking techniques.

Preparing the crust takes about four to six hours, with timing and methods varying with temperature. Similarly, the filling and heating duration and intensity greatly influence the food's taste. The preferred filling for Jinyun Shaobing is fresh pork layered with dried preserved vegetables, a multi-step process.