中国唐朝长安城的香酥牛肉饼Crispy Beef Pastry of Chang'an City in the Tang Dynasty of China

香酥牛肉饼来自距今1000多年前的中国唐朝首都长安城。唐朝著名诗人白居易的《寄胡饼与杨万州》诗中写道：“胡麻饼样学京都，面脆油香新出炉，寄与饥馋杨大使，尝看得似辅兴无。”胡麻饼就是香酥牛肉饼。香酥牛肉饼是用面粉、牛肉为主料，以葱、胡椒面、盐等调料煎制而成，口感酥脆，牛肉香嫩，十分美味。

The crispy beef pastry originated from Chang'an City, the capital of the Tang Dynasty in China, dating back over 1,000 years ago. The famous Tang Dynasty poet Bai Juyi wrote in his poem Sending Sesame Pastries to Yang Wanzhou: "The style of the sesame pastry imitates the capital, with its crisp crust and fragrant oil fresh out of the oven. I send it to the hungry and craving Ambassador Yang, to taste and see if it resembles the ones from Fuxing." The sesame pastry is precisely the crispy beef pastry. The crispy beef pastry is pan-fried using flour and beef as the main ingredients, and seasoned with scallions, pepper powder, salt, and other seasonings. It has a crispy texture and tender, fragrant beef, making it extremely delicious.